Auberge des Chasseurs - Lagrange

I always have a tip in the heart when I see this restaurant: what else to say is that everything is a pure delight, refined dishes, warm and friendly atmospheremy brother has made his wedding meal!! this restaurant is a part of my young woman's life: I love it! Here you go!adishatz

Too good I took an entry after the pottery a potato salad with bellies followed by a pot on fire...The pictures are attached.

We took a menu at 30 euro l enters good the walnut rhyme in the sauce .sauce that had the taste of the bottom of sauce not very bad. the canard canard fade not roti...and the dessert to enjoy the cabbage racy and for me 2 small balls of sorbet mm not a pti biscuit to accompany the waitress come ask me again my perfumes I told him lemon passion j'ai eu lemon mangue it was no longer quz us in the restaurant so no port.

This is our village restaurant where you will find the locals (and sometimes the mayor himself)! gathering for a large, long lunch. The owners are a family, and serve fresh food from the nearby markets and as the name implies, from the hunters! Talk about fresh food! Nothing fancy here, if you want a big, fresh meal at a great price, this is the place to be!

After an unspeakable experience at a pizzeria in Condom the previous evening (raining, all else closed, disaster) we took a chance on a sign offering classic cooking a little further along the road. A few wrong turns later we came upon this delightful restaurant filled with the local community having lunch. It's kind of like a prefab tractor garage with views of the nearby forest fitted out to be warm and welcoming, but no matter. To cut to the chase as it were, this was the best possible recovery: a large tureen of hot and delicious garbure (Gascon vegetable soup with pork) to share and for me the poulet au pot, something you see in every book of classic French cooking but can't seem to find in restaurants. Here was a perfect version: a generous plateful of moist and seriously flavorsome poached chicken served with its stuffing, an onion condiment and other trimmings. True nourishment and a complete renewal of our faith in France. My family had the daily menu - a bon marche of four courses - and we finished with a warm slices of freshly baked Gateau Basquaise. Also featured were gratins, eggs scrambled with peppers and tomatoes - the types of things the French reputation for sublime regional cuisine is built on. If we can ever retrace our steps in Gers we will make a beeline for the Auberge des Chasseurs.