The story
Jean-Pascal Revol brings a decade of experience to this Pau address after honing his skills at restaurants led by Alain Vergé, the Troisgros family, and Michel Guérard. His background as a sommelier shapes the kitchen's approach, prioritizing harmony between food and drink. The menu reflects his precise palate, moving beyond traditional boundaries to craft distinct flavor profiles.
The dining room features a Formica bar surrounded by classic bistro chairs, creating a relaxed yet curated environment. Revol has preserved an old soda siphon collection, adding a touch of nostalgia to the decor. This unpretentious space allows the food to take center stage while offering a comfortable atmosphere for sharing.
Guests can enjoy buttery escargot cromesquis paired with sautéed chard and a vibrant nettle coulis. The kitchen also transforms tartare into maki rolls, combining veal and haddock with yellow carrot purée and Vietnamese perilla. For heartier options, free-range pork smoked over beech arrives with oyster mushrooms, leek cream, and a juniper reduction.
The beverage program highlights natural producers such as Sarnin-Berrux, Les Foulards Rouges, Coutelou, and Schueller. These selections complement the diverse menu of tapas designed to balance bold flavors. To finish, a dark chocolate lava cake from Guanaja pairs with red kuri squash and an orange sorbet, offering a sophisticated conclusion to the meal.
Recognition
