The story
Set in the quiet countryside of Lézignan, ten minutes from the Lourdes–Tarbes airport, Les Perséides is both a guesthouse and a restaurant where modern cuisine meets the Pyrenean terroir. The property, surrounded by a hectare of greenery, was designed to feel connected to the landscape — each window frames either rolling fields or the distant peaks of the Pyrenees.
The restaurant is run by Christophe Dufau, who describes his cooking as a celebration of local and seasonal products. The kitchen works with a locavore philosophy, drawing on the gastronomic richness of the region. Each dish is built around carefully sourced ingredients, with an emphasis on delicate flavours and aromatic depth. The approach is creative but grounded, letting the produce speak.
Les Perséides earned a Michelin Recommended distinction in 2026, a recognition that aligns with the restaurant’s commitment to quality and consistency. The dining room is attached to the guesthouse, offering an intimate setting for lunch and dinner. The restaurant is open Thursday to Saturday for midday and evening service, as well as Sunday lunch.
Beyond the table, the estate also offers guest rooms named after local mountain passes — Tourmalet, Aspin, Hautacam, Aubisque — and a range of on-site activities including yoga and meditation. The entire property can be privatised for weddings, seminars or family gatherings, with full use of the pool, gardens and common spaces.
Les Perséides is a place where the food and the setting are of a piece: quiet, deliberate, and rooted in the Pyrenean foothills.
Recognition
Ambience
Details
History
Watch out, it’s raining plates! Christophe Dufau (ex-Les Bacchanales), the legendary chef of Nice’s backcountry, and his partner Anastasia Katsuba took their bottles and their show-stopping cuisine to the heart of Cathar Country, where they opened a new temple to terroir cuisine and wine. After six months of renovations on the sublime building with big pastel blue shutters, the lovebirds opened the doors to their inn with providential bedrooms, a relaxing yoga studio and an intimate communal dining-style restaurant. The other night, after greeting a few passing sheep, seated around the table d’hôte in the old farmhouse with big timeworn wooden rafters and Bordeaux barrel wood chairs, we indulged in: homemade barley crackers dipped into a fabulous sheep’s milk fromage frais sprinkled with trout roe; a divine chestnut soup with porcini mushroom oil; intense pheasant and foie gras terrine topped with chunky raw porcini mushroom quarters, intensified by an explosive fermented porcini mushroom vinaigrette; monkfish tail sourced from the Saint-Jean-de-Luz fish market served over crisp Tarbes beans, with a compote made from the garden’s last tomatoes; before a very delicate chocolate millefeuille. // Gwen Jacquère
Location
Facebook
Instagram