C’is the story of “a beautiful friendship”, that between two aspiring chefs, Matias Ferreyra and Kristian Poppe, born in Argentina in 2012 from a common passion: “the raw material”, the products that make their cuisine dreams. Seven years later, they opened “L’Étable d’Ossau”, in Buzy, at the entrance to the Béarnaise valley, an establishment which has since delighted gourmets, local residents and walkers on a daily basis.
“After our meeting in Buenos Aires, we worked together in Argentina, then I spent several seasons in Kristian’s parents’ establishment in Villeneuve-sur-Lot,” explains Matias, 34 years old today like his partner and partner. “We each had our experiences in different restaurants, sometimes with star chefs, then one day Kristian came to visit me and asked me to start something with him. »
“Something”, that is to say a gastronomic restaurant which would not appear as such, with as much simplicity and authenticity in the service as with care in the choice of products and their work until the end. ‘plate.
The restaurant is located in a former sheepfold at Croix de Buzy.
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Getting started with the Eco + blender
Kristian’s brother, a sheep shearer in Ossau, learns that the creperie installed in a former sheepfold at Croix de Buzy has closed its doors. The place seems all chosen.
“We didn’t have any money to invest, neither him nor I, but we believed in it and we went for it. In three months, we gave up everything. »
Crowdfunding is launched, families help to buy “a few fridges, a stove, an Eco + mixer”, recalls Matias from the room, rustic but warm, which adjoins a now fully equipped kitchen.
Here, everything is thought out and then carried out by the two chefs with rigor and freedom, the Latin American influences happily blending with the most traditional flavors of the area in the unique menus (1) which change daily.
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Many come to the Ossau Stable with family, like here Norbert the coachman from Pau, who came as a neighbor from Buziet.
“Veal tacos, mole (Mexican sauce, editor’s note), red cabbage” or even “romesco verde, roasted carrots, homemade ricotta” for starters, “trout with physalis sauce, parsnip puree, sweet potatoes, fennel salad” for main course, “duo of meringues, lime cream, orange gelato” for dessert… Needless to say, everything is homemade, ricotta, bread and ice cream included, at “ 90% organic”, and comes from local markets, Gan and Nay in the first place.
Human first
The sourdough bread is a marvel in itself, so much so that they also sell it directly to customers or neighbors. “I was very attracted by this way of doing things which does not exist in Argentina,” says Matias, who trained specifically in baking, like Kristian.
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Matias Ferreyra.
“Here we feel like home, the weekend is a bit of a party, there are families, it screams…”
The success of the place arrived in the first year, and the team now has seven people, including a kitchen assistant who allows the chefs to each alternate lunch or evening services, to accommodate their respective family lives. “What we are looking for is culinary excellence, but the human side is very important. We are not looking for the star (Michelin, Editor’s note). Here we feel like home, the weekend is a bit of a party, there are families, it screams…”
Le Deodic David / SO
Toasted almond ice cream, peanut shortbread, poached pear, dark chocolate ganache.
The protocol side, very little for them. This is how, from Wednesday to Sunday, L’Étable d’Ossau can offer its unique menus at prices certainly not accessible to everyone (26 euros for lunch, 36 euros for the evening), but incommensurate with the exceptional content of their plates.
