Discover the culinary secrets of Pau‍

In the heart of Béarn, an unspoilt region of the Pyrénées-Atlantiques, the Hôtel Bristol Pau invites you to discover its culinary heritage. Here, nature is generous and specialities abound.

It is above all the finesse of our products that makes our region one of the most appreciated by gourmets. Who hasn't heard of the famous Bayonne Ham, the result of historic know-how, or our powerful Espelette chilli pepper, nicknamed "red gold".

Discovering the Pyrénées-Atlantiques is also an opportunity to appreciate our foie gras, a regional and national institution.

But Béarn is also home to emblematic dishes such as garbure béarnaise. Made with duck, pork and vegetables, this long-cooked dish was originally prepared in winter by the farmers of the Pyrenees. Today, this exceptional dish can be enjoyed all year round, and even has its own world championship.

Another of Pau's culinary specialities is poule au pot. This dish, made from a hen cooked in a vegetable stock, first appeared under Henry IV, who democratized it as a French national dish. It is still eaten regularly by the people of Pau.

After the region's savoury specialities, let's move on to the sweets of Béarn. The gâteau à la broche (spit cake) is a perfect example: gently cooked over an open fire, a vanilla mixture is poured over it until the pastry takes on the shape of a fir tree.

Another popular dessert in Pau is "le russe". This moist and delicious cake takes its name from the almonds that were imported from the Crimea.

To sample all these specialities, the gourmet route of the Basques takes you for a few hours to discover the local gastronomy, all set in breathtaking scenery.

Traditional cheeses from Pau

Are you a gourmet? Do you love cheese? Béarn, a region steeped in tradition, will meet all your expectations. This strong, well-established culture permeates its local products and gives them a unique character. The Hôtel Bristol Pau takes you on a gastronomic escapade in this Land of plenty.

Situated between Béarn and the Basque country, come and discover a simple and authentic terroir on a small family farm. This know-how has been handed down from generation to generation, and is currently run by the Erbin brothers.

In a calm and serene green setting, they rear ewes to produce Ossau-Iraty PDO farmhouse ewe's milk cheese. With the help of their parents, they transform all the milk they produce into cheese.

Production is varied and entirely farm-based: suckling lamb, veal reared under the mother, Ossau-Iraty PDO ewe's milk cheese, Ossau-Iraty PDO summer cheese, Kintoa pigs and sunflower oil.

Located in the Aspe valley, the Ossiniri farm presents you with their terroir. This farm has a specific feature: it is located in the high mountains to ensure the best possible lifestyle for the cows and ewes throughout the year.

It's a lifestyle choice for the whole family to follow the herd through the seasons. It's an itinerant farm with 4 transhumances over 3 sites: the sheepfold in the valley at Accous, the intermediate summer pasture at 1100 metres and the high summer pasture at 1600 metres in Borce. It is by respecting this way of life that the family accompanies its 400 ewes and 12 cows throughout the year towards the best grass as it grows.

The Ossiniri farm makes 3 types of cheese: pure ewe's milk cheese, cow's milk cheese and mixed cow-sheep's milk cheese. You can visit the farm all year round by appointment.