Gers: 5 restaurants to discover that celebrate local and seasonal products

The culinary imprint of Gers owes much to its flagship product: duck . Far from turning their backs on this asset, some cooks are taking alternative routes to help people discover another part of their land.

The place. A former rugby player, Frédéric Medves fell in love with this large inn in the heart of the village of Solomiac. He respected the rustic spirit of the place, with a long room and an imposing counter at the entrance, and infused it with his soul as a lover of good bowling as well as a spirit of convivencia , as they say in the South . In the kitchen, Bastien Rabois swapped his pocket restaurant in Toulouse, Miam, for a rural innkeeper's apron. And it suits him well.

The plate. It is unexpected for those who do not know this chef and venture to his table. Bastien Rabois offers generous, spontaneous and modern cuisine, the fruit of his appetite for highlighting peasant and collective work. His stroll around the local mushroom is taken with appetite…