The story
In the heart of the Hautes-Pyrénées, the Hôtel Dupont of Castelnau-Magnoac has long been a landmark. After a decade of silence, the building has been brought back to life by the municipality, and the restaurant now operates under the name La Taulada – “the table” in Occitan. At the stove is young chef Matthias Huillet, who writes a fresh, modern chapter while respecting the house’s tradition of generous, seasonal cooking.
The dining room and terrace face the Lac de Castelnau-Magnoac, offering a calm, luminous backdrop. The atmosphere is relaxed and welcoming, with a focus on sharing. The emblematic dish, Le Magret Cocotte, is a duck breast cooked in a cocotte and designed to be shared – a nod to the convivial spirit of the place. The cuisine is firmly Modern Cuisine, rooted in local produce and precise technique.
At midday, the weekday menu offers a short, balanced choice: a veal carpaccio with rocket pesto, a beef short rib with risoni risotto, or a pan-fried ikejime tuna with smoked potato mousseline. Evenings and weekends see a more elaborate carte. Starters include a perfect egg with light tapenade and crunchy cucumber, or a courgette flower with shrimp mousseline in a bisque broth. Mains range from the signature magret to a ballotine of veal sweetbread with sage jus, or Mediterranean white tuna with quinoa galette. Desserts like roasted watermelon with rosemary and violet granité show a playful, modern hand.
La Taulada’s commitment to honest, refined cooking earned it a Michelin Recommended distinction in 2026. It is a place where the past and present of the region meet on the plate, and where the terrace view over the lake is as much a part of the meal as the food itself.
Recognition
Ambience
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