About fifty customers had booked to taste this gastronomic menu “in front of the Pic du Midi d’Ossau”, at sunset. Except that the sea of clouds was part of it this time. And a week after the heat wave, it was only 14°C in Fabrèges. Nothing to discourage the guests. A few bubbles before getting into a bubble and the taste journey begins.
In the gondolas, you can eat with two or four people maximum.
Nicolas Sabathier
Three services
The resort staff, now accustomed to this type of event-driven operation, was responsible for equipping the gondolas one by one. A table and its tablecloth, a pretty bouquet of flowers from the Ossau valley, wine, water… and Before the doors close, the chef’s teams at Chez Chilo in Barcus set down the starter and the hot dish. Appetite comes by letting itself be carried away.
The cable cars rise little by little, turning at reduced speed, the time to taste and normally to appreciate the landscape! Once at the top, a second team clears the plates to replace them with cheese and dessert concocted by La Vallée du Pain in Laruns.
The menu was concocted by Chez Chilo.
Nicolas Sabathier
That day, three services were offered at 7:30 p.m., 8 p.m. and 8:30 p.m. “The Artouste management had already organized such an event last August with around a hundred registrants, then at the end of March”, recalls Coralie Maysounabe, in charge of events for the station. For this third edition, there were a majority of Pau and Ossalois and some tourists. The team is considering repeating the operation in August.
