In this rich, pastoral setting, Chef Dominique Meunier invites you to sample fare boasting the best of local goodness, prepared with deference to fresh ingredients and flavour.
On the fixed-price menu (€18 to €35): Auberge’s speciality, Crayfish Sauce Amour,
a 30-year-old recipe, toast with morel mushrooms, trout and carp fresh from the tank, homemade desserts including delectable baked Alaska.

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