Itineraire

3 – LE PIC DU GAR

  • Foot
  • Trail
IMG_5372 ― OTI PYRENEES31
IMG_5372 ― OTI PYRENEES31
Cartes et plans ― OTI PYRENEES31
Cartes et plans ― OTI PYRENEES31
IMG_5385 ― OTI PYRENEES31

Steps

Step 1
The trail starts at the small chapel at the end of the village of Bezins Garraux (car park available).
Step 2
At the first intersection, turn left. Follow the track to the next fork, where a sign invites you to turn right. The path climbs in regular switchbacks, ""l'Eperon – 1031m"" on the IGN map.
Step 3
You will pass under the cliffs of the Pic du Gar and cross a small pass.
Step 4
Shortly afterwards, you reach the final grassy slopes.
Step 5
Note that the Pic du Gar is not the one with the cross (Pic Saillant), but the one on the left.
Step 6
You begin your descent on the ridge facing the plain, then follow the path through the forest to the Col de Caube (1335m).
Step 7
Turn right, then a few hundred metres further on, follow the signs for "Bezins-Garraux". You will pass the Plansous hut (930m).
Step 8
Turn right and follow the GR86 back to your starting point.
Itineraire
3 – LE PIC DU GAR
Parking du village
31440 BEZINS-GARRAUX

New - The Tastes & Flavors Guide

While eating well without breaking the bank is a major concern for our fellow citizens, short supply chains are thriving in Comminges. Now more than ever, there has been a growing need for a guide that lists producers, restaurateurs, and food professionals who sell their creations directly to consumers and work with local products in an ethical manner.

From Farm to Table with Complete Transparency: The Charter

The Charter of Commitment was developed by and for professionals in partnership with the Comminges-Pyrénées Tourism Office. It highlights producers from all fields and chefs who work according to best practices, promote Comminges products, and share their respective expertise.

The guide “Goûts et Saveurs en Comminges” is not just a directory of businesses. It is much more than that. As you turn the pages, you’ll also find recipes, profiles, and interviews.