Auberge - cuisine française

You might start with the pâté en croûte or the onion tarte Tatin with a light cream and Gruyère sauce, follow that up with a rich bouillabaisse or crépinette filled with veal mince, bacon and foie gras, served with a vegetable velouté, and finish with an airy chocolate mousse. Choosing is a real challenge in this classic bistro, where timeless classics of the genre are presented with generous flair. In its wallet-friendly à la carte and prix-fixe menus, there are plenty of tempting options, and the same goes for the expertly curated selection of French wines. The decor is simply enchanting with its copper pans, elegant glass wine cabinet and undeniable je ne sais quoi. Ah, la douce France…