Once a coaching stop on the Camino de Santiago, this typical Gers building resounds with the lilting accents of the South-West of France! Chef William Candelon is keeping the identity of this institution alive and well, as he continues to delve into the treasures of this region's terroir to conjure up a delicious and indulgent culinary offering. Serving up dishes such as roasted scallops, broth and fresh truffles, or supreme of whole-roasted duck, black walnut sauce and duck leg pie, he has no difficulty drawing us into his culinary world.