La Galinette

Christophe Comes is a chef who is passionate about plants! He is genuinely committed to his vegetable gardens and collections of citrus and olive trees. Plant-based notes permeate his cuisine from starter to dessert. The bitterness of the romaine lettuce is given a twist with a dash of slightly peppery nasturtium oil and accompanied by trout from Irouléguy; the John Dory, with its reduced bouillabaisse, fennel confit and rouille, is another dish with a strong vegetable flavour, which serves to enhance the top-quality fish. Last but not least, the dessert is fresh and light, made with the chef's own citrus fruit (yuzu, orange and kumquat). A real success.

A garden-driven, harvest-based menu

• La Galinette centers its cuisine around a garden of two hectares, with seasonal flavors forming the backbone of a three-menu system that changes with harvests and is described as unique, surprising, demanding, and audacious.

A rare restaurant-garden fusion

• The restaurant emphasizes the integration of a grand dining establishment with a real on-site garden, highlighting that the two-hectare garden is a rare luxury in gastronomy where quality takes precedence over yield and directly informs the dishes.

A wine program guided by authenticity, not trends

• The wine cellar is curated to create precise food–wine pairings, intentionally avoiding fashion-driven trends and the conventional expectations of étoilés, focusing instead on careful selection and terroir.

Signature Ingredients

• Seasonal garden produce (vegetables, herbs, edible flowers) grown in La Galinette's two-hectare garden: The restaurant centers its menu around harvests from its own garden, emphasizing seasonality, terroir, and a close connection between land and plate. These garden ingredients form the backbone of the three unique menus and guide flavor, texture, and presentation throughout the tasting experience.
• Pageot de ligne (line-caught pageot): A regional Mediterranean fish featured in the house’s signature dishes, notable for its delicate flavor and versatility. It is prepared in combination with other signature elements to showcase coastal produce and local technique.
• Bullinada juice (Catalan-style fish reduction): A bright, briny reduction used to flavor the pageot de ligne, reflecting Catalan coastal traditions and the restaurant’s emphasis on coastal ingredients and precise balance of sea flavors.
• Squid picada: A traditional Catalan sauce made from garlic, almonds, parsley, and olive oil. Served with the pageot de ligne, it adds depth, texture, and a nutty brightness that highlights seafood without overpowering it.
• Olette mushrooms: A Pyrenean mushroom that appears in signature combinations, illustrating the restaurant’s commitment to local fungi and seasonal, forest-foraged flavors.
• Veal primeur from the Pyrenees: Young, regional veal that pairs with Olette mushrooms in one of the restaurant’s hallmark courses, showcasing regional meat and mushroom harmony and the restaurant’s emphasis on Pyrenean terroir.