This restaurant is typical of the French southwest, which is how it was described to us prior to dining there. After a local aperitif, the pousse rapière--the rapier drill on bread you toast yourself (each table has a toaster for the patrons use), you can enjoy foie gras straight from the Gers and Landes regions prepared by the chef. Château Cérons, Pacherenc de Vic-Bihl, and Jurançon await the lovers of white wine. The red wines of Cahors, Madiran, and Pécharmant admirably accompany the fillet of duck breast, beef fillet in foie gras, duck confit, and cassoulet. Bordeaux wines are also represented with Pessac Léognan, Graves, Haut-Médoc, and many others.
You might try a croustade torte, or prunes in Monbazillac, before finishing your meal with the vintage Armagnac of your choice.