2025
Y aller et contacter
Installée à Lannepax, la Falène Bleue déplace les foules tant pour son cadre charmant que sa cuisine inventive.
Ancienne maison de notaire, la Falène Bleue occupe l'un des coins de la place principale du village. Ce drôle de nom vient de la contraction des prénoms de Fabien (le chef) et Hélène (la maîtresse de maison) et du bleu de Lectoure, omniprésent. Volets, bar et quelques touches subtiles en salle arborent le bleu royal. Fabien et Hélène ont voulu un restaurant bistronomique où tous les détails sont soignés, du cadre cosy aux assiettes joliment troussées. Dans les assiettes, pot-au-feu de canard, poisson du jour ou encore filet mignon... selon les saisons. Un délice.
Le saviez-vous ? Cet avis a été rédigé par nos auteurs professionnels.
Informations complémentaires
Informations et horaires sur LA FALÈNE BLEUE
Ouvert toute l'année. Informations sur les congés annuels sur le site Internet et la page Facebook. Du mercredi au samedi de 12h à 13h30 et de 19h30 à 21h ; le dimanche de 12h à 13h30. Réservation recommandée. Menu unique à 37 €. Formule du midi : 24 € (entrée, plat, dessert). Vin au verre. Accueil des groupes. Jardin. Terrasse.
Message du propriétaire
Nos offres et services
Avis des membres sur LA FALÈNE BLEUE
Les notes et les avis ci-dessous reflètent les opinions subjectives des membres et non l'avis du Petit Futé.
Questions fréquentes :
Service was attentive and excellent.
Lovely ambiance and décor.
Expensive for what you get. Either set menu for 40€ or starter and main for 39€.
Interesting first amuse bouche of a selection and then an extra one. Luckily I like fish. The second one lacked seasoning.
We had two different starters, the egg with chlorophyll was bland and flat and not saved by seasoning. The mackerel in contrast had flavours from bland to hot and bitter from pickled. The fritters were spongy and bland. A riot of pickled flavours that just didn't work for me.
The sea bass main seemed to be a repeat of the egg starter. Same green chlorophyll wrap on the fish with a bland sauce.
The fillet minion with chorizo was tasty and perfectly cooked but came just with a very plain celery accompanimen and just.
They kept the bread coming which was necessary.
The pear meringue was the star of the show.
We were a group of four and all thought it over priced and lacking in flavour. Maybe it was our palates but we left disappointedThis is a very personal review and may contrast significantly with others.
Service was attentive and excellent.
Lovely ambiance and décor.
Expensive for what you get. Either set menu for 40€ or starter and main for 39€.
Interesting first amuse bouche of a selection and then an extra one. Luckily I like fish. The second one lacked seasoning.
We had two different starters, the egg with chlorophyll was bland and flat and not saved by seasoning. The mackerel in contrast had flavours from bland to hot and bitter from pickled. The fritters were spongy and bland. A riot of pickled flavours that just didn't work for me.
The sea bass main seemed to be a repeat of the egg starter. Same green chlorophyll wrap on the fish with a bland sauce.
The fillet minion with chorizo was tasty and perfectly cooked but came just with a very plain celery accompanimen and jus.
They kept the bread coming which was necessary.
The peach meringue was the star of the show.
We were a group of four and all thought it over priced and lacking in flavour. Maybe it was our palates but we left disappointed.
There was nothing to complain about per se as it was all perfectly cooked and well presented. cooked and well presented.
Quel délice et bravo pour le maintien de votre niveau d'excellence.