La Maison Despouès
Puylausic, France
⭐1 Star
The Experience
From Michelin Guide
The former home of French pop singer, Pierre Vassiliu, who was N°1 in the hit parade in 1973, is now devoted to singing the praises of amberjack, sautéed girolles and a woody-scented sabayon or figs and fig leaves, served raw, in a chutney and in a sorbet. The culinary score is the work of chef Julien Razemon from les Landes, who honed his skills with the Coussau family. Julien plays a refined, gourmet melody, with the bonus of a view of the Gers hillsides or the Pyrenees (in fine weather) for some tables. Consummate technique, lashings of creativity and a knockout lineup of ingredients, all of which at eater friendly prices: what more could we want?
Unique Things
From Visitor Experiences
Former Home of a French Pop Singer: La Maison Despouès is uniquely housed in the former residence of Pierre Vassiliu, a French pop singer who topped the charts in 1973. This adds a cultural and historical dimension to the dining experience, blending music heritage with gastronomy.
Signature Dish Featuring Amberjack and Fig Leaves: The restaurant is known for its creative dishes such as amberjack sautéed with girolles and a woody-scented sabayon, as well as figs served in multiple forms—raw, in chutney, and as sorbet with fig leaves. This inventive use of ingredients showcases a refined and gourmet culinary style.
Panoramic 360° View of Gers Hills and Pyrenees: Situated on a hill in Puylausic, the restaurant offers diners breathtaking panoramic views of the Gers valleys and the Pyrenees mountain range on clear days, enhancing the overall dining ambiance with natural beauty.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant La Maison Despouès in Puylausic are:
- Amberjack: A key fish ingredient, showcased with refined technique, likely sautéed to highlight its delicate flavor and texture.
- Girolles (Chanterelle mushrooms): Sautéed girolles are a signature element, adding earthy, woody notes to dishes.
- Figs and fig leaves: Used in multiple forms—raw, in chutney, and as sorbet—offering a complex, woody-scented sweetness and freshness that complements savory components.
These ingredients are central to the restaurant's creative and gourmet approach, reflecting both local terroir and culinary artistry by chef Julien Razemon.
Menu & Pricing
Current Offerings & Prices
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