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Inn with impeccable service, terrace and cellar where ribs are matured
The Auberge d'Antan, the well named, takes us back to another time. The menu begins with a garbure, drawn directly from the cauldron simmering in the fireplace, next to the stuffed suckling pig slowly cooked on the spit. From the bread oven come steaming gratins, and the inn even has its own cellar to mature the beef ribs for 2 to 6 months! The decoration is authentic, the service impeccable. In the role of the innkeeper, Yannick Bartet, in the role of the chef, Laurent Bubola. For dessert, linger over the crème brûlée with Tonka beans. Majestic terrace.
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Members' reviews on L'AUBERGE D’ANTAN
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Hâte d'y retourner dès que je suis dans le coin pour tester la carte du soir
Je recommande à 100%
Service impeccable personnel accueillant.
Magnifique décoration rustique réalisé avec soin
Le repas est d’une qualité incroyable produits frais du secteur dans la mesure du possible