Sanctuary of Our Lady of Lourdes
Marian shrine in Hautes-Pyrénées, France
City hotel guide
Hèches
Hotel archive, loyalty coverage, and guest-verified insight entry points for Hèches.
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🕐 Europe/Paris · 💱 EUR
Getting there & around
🚆 Gare de Lourdes🚆 Gare d'Ossun🚆 Gare de Saint-Pé-de-Bigorre
Nearby attractions
Rosary Basilica
basilica located in Hautes-Pyrénées, in France
Basilique de l'Immaculée-Conception de Lourdes
church in Lourdes, France
Basilica of St. Pius X
basilica located in Hautes-Pyrénées, in France
Château fort de Lourdes
historic castle in Lourdes, Hautes-Pyrénées, France
Pic du Jer
mountain in France
Pyrénées Animal Park
zoo in Argelès-Gazost, France
church of Sacred Heart, Lourdes
church located in Hautes-Pyrénées, in France
Dormition Ukrainian Orthodox Church
church in Lourdes
Via Crucis of Lourdes
stations of the cross located in Hautes-Pyrénées, in France
monastère du Carmel de Lourdes
monastery located in Hautes-Pyrénées, in France
Église Sainte-Bernadette de Lourdes
church located in Hautes-Pyrénées, in France
Dining
Auberge des Aryelets
You have to gain a little altitude to reach this village high up in the Pyrenees, which champions its exceptional natural heritage with understandable pride. In the central square, a young couple runs this restaurant with energy and enthusiasm, celebrating the region's traditions and produce. Highlights include their take on a garbure soup, with meltingly tender Tarbais beans, Noir de Bigorre pork belly, pan-fried duck foie gras from Ferme de Mourlon and cou farci (stuffed duck's neck). Other dishes are more contemporary: 64°C hen's egg with butternut cream, haddock and thyme. The appealing wi
WebsiteLa Table du Cinq
This restaurant, located in the courtyard of an inn, sports a cosy mix of bare stone walls, a marble floor, a decorative fireplace and modern features such as workshop-style glass partitions and wooden screens. The food is the joint work of a couple, both locals, who have set up shop on the premises of the inn that belonged to her mother. Examples of their knockout score include crispy black pudding, amandine, black pork chorizo, squid and smoked gravy; a sorbet and a cream of lemon and Kampot pepper, mascarpone mousse and pinenuts. All the delicious bread, ice creams and sorbets are made from
WebsiteAnsils
This restaurant, located in a village in the Benasque valley, has been in business since 1984 and is run by the third generation of the family – it is now overseen by the niece and nephew of founder Pilarín Ferrer with Iris Jordán at the helm in the kitchen and her brother Bruno in charge of the dining room and wine cellar. Under their guidance, the restaurant has had a change of direction with a focus on contemporary cuisine that seeks inspiration from tradition through the culinary influences from the valley and a more modern perspective. Game and vegetables from their own garden take centre
WebsiteL'Empreinte
Solid oak tables, custom-made tableware and a warm welcome… This snug restaurant is the domain of Manuel Godet, who harnesses his impeccable technical skills to craft creative dishes that shine a spotlight on local produce, sometimes with original flavour combinations. Examples include braised pork cheeks with Madiran wine and orange zest, served with textures of pear and purple sweet potato mousseline and finished with a rich, concentrated jus. Simple lunch deal, more ambitious fare in the evening.
WebsiteAu Fond du Gosier
Trout from Lau-Balagnas, rabbit from Julos, lamb from Val d'Azun, carrots from Lézignan, dairy produce from Ferme Sayous, coffee roasted in Sassis: Céline, the sommelier and restaurant manager, never misses a chance to sing the praises of the super-local ingredients that her chef partner, Mathieu, expertly crafts into succulent dishes. After training in top establishments (including L'Artichaut, Montpellier), the couple has found their way to our hearts via our stomachs and our tastebuds: organic egg, cream of Jerusalem artichoke, sweet onions, emulsion of star anise; squash-flavoured brioche
WebsiteLa Grange
This former barn is now an inviting country chic restaurant appointed in an alpine vein. The menu stars tasty well-crafted food, made with premium regional ingredients such as marinated salmon trout from Lake Oô; confit of egg, shredded confit of duck and creamy sweetcorn… What’s not to like?
WebsiteO2C
A former helicopter pilot who now devotes himself body and soul to cooking, Christophe Bellegaud is at the controls of this restaurant, which sports a tasteful cream and chocolate colour scheme. He uses local ingredients to create 100% homemade up-to-the-minute market cuisine that is always spot on. Chantal, the second “c” of this o2c, gracefully caters to diner’s needs.
WebsiteErassens
Perched high up in the small ski resort of Saint-Lary-Soulan, this pretty little chalet is a haven of comfort and fine dining: exposed stone walls, wood-burning stove and large picture windows overlooking the church steeple and a distinctive Pyrenean skyline. The chef, who has worked in some of the finest restaurants of the Basque Country, sources most of his ingredients from Southwest France (including local vegetables, fish from Crioure fish auction, farm-reared veal). His speciality is Souraïde pigeon cooked two ways: roast fillet and confit leg, finished on the barbecue for extra flavour a
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