This week, Christophe Stuber, culinary critic for the national federation Tables & Auberges, walked the streets of the royal city in search of good addresses. Unlike those in the Michelin or Gault & Millau guides, he does not anonymously test restaurants or artisans but tastes in their company.
“We are not looking for high-end, but good bistros. There are only bistros in France. They are the ones who bring the tourists. There are Étoilés all over the world, but not bistros which are a French exception. It’s a wealth that we don’t realize,” says Christophe Stuber.
“I had lots of good surprises”
This is how he tasted numerous products sold in the market halls and cooked in restaurants. “In Pau, I sense a bistro culture. And if I don’t distribute the label to everyone, I have had lots of good surprises,” he confides.
Christophe Stuber thus awarded the label to La Marée des halles, the Adiiou bakery, the Bizot tourtières, the Laurent butcher shop, Berry, the Comptoir des Pyrénées and even the Madeleine café and the Le Maya wine bar in Lescar. . “Communicating quality is important, but the main thing is to produce good products,” insists Pierre Lauga, whose showcase at the halls – notably thanks to the homemade cassoulet – has been recognized.
