Everywhere sells confit and maigret and foie gras - but when you find a "real" Auberge you are treated to them done exceptionally well. A real auberge can only sell what it grows, manages etc on the farm and when its gone its gone. The terrine with foie gras running through it like a seam of gold was really tasty - the pate cut through the richness and made it delicious. The maigret slices were rare and juicy and so much garlic in the sarladaise potatoes it was a good job we were only speaking to each other! Finally nut gateaux from their own trees and a wonderful leisurely 2 hour lunch was done.
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