The story
Les Perséides, a modern cuisine restaurant in Lourdes, sits at 4 rue de la Fontaine in Lézignan (65100) and was named Michelin Recommended for 2026. The restaurant is part of a guest house in the Pyrenean foothills, a short drive from Lourdes-Tarbes airport.
Christophe Dufau, formerly of Les Bacchanales in Nice's backcountry, leads the kitchen with his partner Anastasia Katsuba. The restaurant describes its table as terroir cooking, with dishes built around local and seasonal products. Each course is meant to reflect the region's produce, and the menu follows what the garden and local suppliers provide.
Le Fooding's reviewer, who listed the restaurant in 2026, ate at the communal table d'hôte. The meal included a chestnut soup with porcini mushroom oil, a pheasant and foie gras terrine with raw porcini and fermented porcini vinaigrette, and monkfish tail from the Saint-Jean-de-Luz market over crisp Tarbes beans. It closed with a delicate chocolate millefeuille.
The dining room is in an old farmhouse with timeworn wooden rafters and chairs made from Bordeaux barrel wood. Four guest rooms are named after Pyrenean places, including Chalet Tourmalet, Chalet Aspin, Jardin Hautacam and Jardin Aubisque. The grounds cover about a hectare, and the windows frame views of the surrounding fields and the Pyrenees.
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History
Watch out, it’s raining plates! Christophe Dufau (ex-Les Bacchanales), the legendary chef of Nice’s backcountry, and his partner Anastasia Katsuba took their bottles and their show-stopping cuisine to the heart of Cathar Country, where they opened a new temple to terroir cuisine and wine. After six months of renovations on the sublime building with big pastel blue shutters, the lovebirds opened the doors to their inn with providential bedrooms, a relaxing yoga studio and an intimate communal dining-style restaurant. The other night, after greeting a few passing sheep, seated around the table d’hôte in the old farmhouse with big timeworn wooden rafters and Bordeaux barrel wood chairs, we indulged in: homemade barley crackers dipped into a fabulous sheep’s milk fromage frais sprinkled with trout roe; a divine chestnut soup with porcini mushroom oil; intense pheasant and foie gras terrine topped with chunky raw porcini mushroom quarters, intensified by an explosive fermented porcini mushroom vinaigrette; monkfish tail sourced from the Saint-Jean-de-Luz fish market served over crisp Tarbes beans, with a compote made from the garden’s last tomatoes; before a very delicate chocolate millefeuille. // Gwen Jacquère
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