Lou Bar’Ataclau is managed by Edward Harris and is ready to open today. With a novelty, such as the preparation of hot dishes to take away, at any time. Edward Harris explains: “We have a concept of meals in jars that we receive from the company Arnaud and Karine Chotard. They are located in Aubiet. It is breeders who produce ducks and geese who have launched this jar formula with products only from the Gers “. The Lou Bar’Ataclau has therefore equipped itself with a kitchen and refrigerators to store these jars. These are pasteurized with a shelf life of 2 to 4 months depending on the product. The entire Edward Harris team is impatiently awaiting the opening of their terrace. The staff came back and, following the creation of take out, they hired a person. Information on 05.62.66.05.61./Photo DDM.
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