The story
L'Ossau is the story of two friends who met at the Mandarin Oriental Paris, united by a shared passion for gastronomy and the art of living well. Their paths diverged, but their common values—for fine dining, for the table, for the French way of life—brought them back together to open this restaurant in Pau.
The team’s background in high-end service is evident in the care and precision of the dining experience. The atmosphere is one of quiet confidence, a place where the fundamentals of great French cooking are respected without pretense.
The kitchen offers a changing selection that reflects the seasons and the best of local produce. The evening menu and the weekly semainier (a daily changing menu) are the two pillars of the offering. The cuisine is firmly rooted in the French tradition, with dishes that are refined and precise, letting the ingredients speak for themselves.
L'Ossau has earned a place in the Michelin guide, a recognition that speaks to the consistency and quality of the cooking. For those seeking a genuine taste of French gastronomy in a welcoming, professional setting, this is a destination in Pau. The team’s commitment to service and the art of the table makes every meal feel like a special occasion.
Recognition
Ambience
Details
History
In the land of good King Henri, there’s a sleek, wood-clad bistro winning over local appetites thanks to two friends: Tarbes native Benjamin Grandclément (in the kitchen) and Étienne Guinel (front of house), both of whom used to work at the Mandarin Oriental under Thierry Marx. Their thing? Traditional, classic, almost bourgeois cuisine, which was a true delight for €29 the day we went for lunch: tasty Chalosse poulet jaune corn-fed chicken and Duroc pork rillettes (sourced from Maison Biraben and the Ferme du Lasset, respectively) with preserved lemon and parsley, all served on a silver platter; impeccable line-caught hake from Saint-Jean-de-Luz, new potatoes, onions, carrots, thyme and a red wine sauce with fish bone fumet – plus organic bread from Gaston’s for wiping the plate clean; before a classic rice pudding from pastry chef Jonathan Vallenari (ex-Maynats), paired with praline cream and pumpkin seeds. After all that, we were itching to come back to try the duck pâté en croûte with foie gras, dried figs and pistachios, and the poule au pot ballotine , with a superb sauce and a medley of vegetables. // Loulou Pic
