The story
At Popôte in Tarbes, Laura and Anthony run a kitchen that is direct and personal. They describe their cooking as "cuisine locale, sincère, gourmande" — local, sincere, and delicious. The restaurant’s identity is built on short supply chains, fresh produce, and a commitment to making everything in-house. This approach has earned Popôte a Michelin recommendation for 2026, a recognition that fits naturally with the straightforward, ingredient-driven cooking.
The setting matches the food. The owners call it a "lieu convivial et chaleureux alliant la nature, le design et la noblesse des matières brutes" — a warm, friendly space where natural materials and design come together. There is a private dining room for groups, and a terrace for outdoor meals when the weather cooperates.
The menu changes with the seasons, offering lunch and dinner options. A four-course lunch menu is available for those who want a deeper exploration of the chef’s modern cuisine. The wine list focuses on artisan producers, chosen to complement the food without pretension.
Popôte is a place where the team’s personality comes through in every detail, from the sourcing to the atmosphere. It is modern cuisine rooted in the Pyrenees region, served in a room that feels both refined and welcoming.
Recognition
Ambience
Details
History
It’s been a successful move back home for Laura Duboscq and Anthony Guilhaume (she’s a nurse, he’s a chef), who make the people of Tarbes proud with their bistro in the Arsenal neighborhood (waxed concrete floors, blonde wooden furniture and bar, straw light fixtures). After stints at Ithurria in Ainhoa, La Table des Merveille in Castanet-Tolosan and the Vinea cave à manger in Toulouse, Anthony cooked up all of the following the day we went for lunch: a lovely squash velouté – made using veg grown on the Deth Bosc farm in Aureilhan, with chicken liver, croutons and toasted pumpkin seeds; an excellent noire d’Astarac chicken supreme, grilled to golden perfection on the plancha and then in the oven, paired with a tasty jus and mashed potatoes with sautéed garlic, micro arugula and chives; before a sweet frangipane dessert with pear compote, vanilla whipped cream and marigolds from Beaudéan. There’s also Iberian mangalica charcuterie plates to share. // Gérard Roubeix
Location
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