Cuisine:

• French
• East and West
• Southwest

Auberge de la Ferme aux Grives Description:
Michel Guérard deserves credit for having managed to attract not only tourists but locals to this farm in the Landes, complete with bunches of corn hanging from the ceiling of the gallery, thrushes (grives) in cages, a henhouse, vegetable garden, bread oven, logs, barrels, a rustic cart, and even an outhouse. But, as in paintings of peasant feasts, people also come here to eat. For a small price, you can sample tripe simmered in Armagnac, spit-roasted poultry, succulent pork, lamb shoulder, or beef gratin with cèpes, all washed down by Gascon wines.


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