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“Traditional french cooking”

Restaurant de l'Hotel Eychenne
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Ranked #6 of 29 Restaurants in Saint-Girons
Price range: US$ 17 - US$ 45
Cuisines: French
Restaurant details
Reviewed 21 June 2013 via mobile

We ate here whilst we were staying in the hotel Eychenne (this is the hotel restaurant). We chose to eat here as we'd been on the road all day and it was raining heavily so we couldn't be bothered traipsing around town to find somewhere. We were pleasantly surprised by the quality of the food; the first course was a small portion of boudin noir with apples, wrapped in soft filo pastry. It was very tasty (nice salty home-made boudin noir complemented by sweet apple). For the next course I had sautéed foie gras with poached pear - the liver was very good quality and was nicely offset by the not-too-sweet pear, lightly dusted with cinnamon. For main course I chose veal with morelles. The meat was tender with good flavour and well cooked, and the mushrooms were delicious. We were then served with a cheese plate featuring four different kinds of local cheese, all of which were good apart from the brebis, which was bland. By the time my grand marnier flamed soufflé arrived for dessert I was pretty stuffed and could only manage half (it was huge!), and I was a little bit disappointed that there had obviously been a delay in getting the pudding from the oven to the table, so it had collapsed a little by the time it arrived.
The wine list was pretty good; we had a bottle of fitou, which was okay and there was a good selection of other wines from the region.
The bill for two of us with the courses described above and a bottle of wine came to €115 including service. This restaurant isn't going to win any prizes for cutting edge cuisine, but if you're in st girons and you want to eat good quality traditional french cooking then this is probably your best bet (although to be fair, we didn't eat anywhere else in town).

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Thank travellingwilbury66
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8 - 12 of 87 reviews

Reviewed 23 June 2018
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Reviewed 27 May 2018
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Reviewed 4 March 2018
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Reviewed 3 November 2017
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