The Monastery tables
Two restaurants, a chef's table, a cellar and a pastry counter. Many ways to share the same pleasure.
Jean-Paul Tossens
Every creation begins with the emotion of an ingredient. Classical foundations then support Walloon memories, techniques gathered abroad and the energy of Gascon producers.
A precise, warm and unstarched experience where the tasting menu travels through the Landes, Gers and Basque Country. Produce leads each plate; technique exists only to reveal its character.
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Facing the stoves and close to the brigade: a vivid way to follow the gestures, rhythm of service and conversation with the chef.
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Here pleasure is direct: beautiful produce handled simply, an easy-to-read menu, dishes to share and a room equally suited to a market lunch or dinner with friends.
Book on TheFork
A cellar built around wine: Béatrice's favourites, south-western appellations, fine French discoveries and a few rarer bottles. Armagnacs and other spirits complete the selection, while Tom also creates precise, unexpected alcohol-free pairings.
View the wine list
Pastry
Travel cakes, pastries and chocolates are created here by Carolyn. Precise, emotional indulgence to enjoy at the Monastery or take home.
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