The story
L’étable d'Ossau operates as a steadfast French bistro in Arudy, built on a partnership between Kristian Poppe and Juan Matias Ferreyra who met at a Buenos Aires wine shop. They hold a spot on the Le Fooding list for an approach that treats gastronomy as a direct extension of farming. Sourcing ingredients from local growers like Vincent Mialocq and the Hourquet goat farm, the team rejects industrial shortcuts in favor of seasonal produce that reflects the soil beneath the Midi d’Ossau peak.
The bistro kitchen rotates its offerings each day, allowing the team to feature premium meats such as wild boar, matured venison, and organic veal from nearby farms. Guests frequently encounter comforting preparations like a slow braised veal stew served with squash purée and green lentils, or a crisp Daubenton cabbage salad dressed with fermented black garlic. Desserts rely on precise technique rather than heavy sweetness, highlighting toasted hazelnuts and cinnamon poached pears alongside house made sourdough bread.
Dining takes place inside a converted shepherds shed where exposed wooden rafters frame sweeping views toward the Pyrenees foothills. Large windows bring daylight into the main hall during warmer months, while outdoor seating remains available when conditions allow. This quiet bistro avoids polish, keeping rough stone walls and simple timber tables to let the food take center stage.
Recognition
Ambience
