Paute

Paute is a bistronomic restaurant founded by two friends who met on 3 September 2009 at Ferrandi in Paris. They trained in major kitchens at L’Ambroisie (Paris), La Mère Brazier (Lyon) and Les Crayères (Reims). They opened a bistronomic table in Pau to serve refined, inventive gastronomy in a simple setting. The dining room is simple, intimate and warm, discreet and welcoming on Passage Darracq in Pau. The cuisine is creative and bistronomic, inspired by the Béarn and focused on seasonal, locally sourced produce. Preparations are inventive yet unfussy, designed to maximize flavour. Chefs Nicolas Moreau and Maxime Laplace lead the kitchen. The style is described as "canaille": unfussy, flavorful and drawn from the nature and products of the Béarn. Ingredients are selected from local producers and come from clean, reasoned, natural agriculture. The team emphasizes a sensitivity to the plant world while stating the restaurant is not vegetarian, and it accommodates allergies or dietary restrictions when notified 48 hours in advance. Specialties list Béarn‑inspired seasonal dishes, inventive bistronomy, vegetable‑forward preparations and generous, savory plates; the venue has been noticed by the Michelin Guide, Le Fooding, Gault & Millau and Petit Futé.