The story
Popôte, at 112 rue de la Chaudronnerie in Tarbes, France, is a bistronomy restaurant listed by Le Fooding in 2026. Laura Duboscq and Anthony Guilhaume run the bistro in the Arsenal neighborhood, where the cooking relies on short supply chains.
Anthony Guilhaume leads the kitchen, and the menu leans on regional ingredients. Vegetables come from the Deth Bosc farm in Aureilhan, and the chicken is noire d'Astarac. The restaurant offers a midday menu, an evening menu and a four-course lunch.
On the day Le Fooding visited for lunch, the kitchen served a squash velouté with chicken liver, croutons and toasted pumpkin seeds. The noire d'Astarac chicken supreme is grilled on the plancha, finished in the oven, and served with jus, mashed potatoes with sautéed garlic and micro arugula. Dessert was a frangipane with pear compote, vanilla whipped cream and marigolds from Beaudéan. Iberian mangalica charcuterie plates are available to share.
The room has waxed concrete floors, blonde wooden furniture and a bar, with straw light fixtures overhead. Michelin recommended Popôte in 2026, and the wine list is built around artisan producers. A private room and a terrace are available.
Recognition
Ambience
Details
History
It’s been a successful move back home for Laura Duboscq and Anthony Guilhaume (she’s a nurse, he’s a chef), who make the people of Tarbes proud with their bistro in the Arsenal neighborhood (waxed concrete floors, blonde wooden furniture and bar, straw light fixtures). After stints at Ithurria in Ainhoa, La Table des Merveille in Castanet-Tolosan and the Vinea cave à manger in Toulouse, Anthony cooked up all of the following the day we went for lunch: a lovely squash velouté – made using veg grown on the Deth Bosc farm in Aureilhan, with chicken liver, croutons and toasted pumpkin seeds; an excellent noire d’Astarac chicken supreme, grilled to golden perfection on the plancha and then in the oven, paired with a tasty jus and mashed potatoes with sautéed garlic, micro arugula and chives; before a sweet frangipane dessert with pear compote, vanilla whipped cream and marigolds from Beaudéan. There’s also Iberian mangalica charcuterie plates to share. // Gérard Roubeix
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