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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.
Bonne adresse
The menu is short and efficient, not blah, but on and authentic! The menus offer four starters, four main courses and four desserts. it is perfect. One served a good rustic us garbure (pork ears!) while waiting for the rest of the meal. Then, I took foie gras on a crust with morels and fried apples. I recommend it, it was brilliant. My companion had taken a fantastic lamb sweetbreads with mushrooms too. Then followed by the small suckling pigs skewered with a macaroni gratin and jokes. Everything is absolutely delicious!!!! The macaroni gratin is to be died! For dessert a beautiful vacherin with chestnuts and good. Most dishes are cooked or heated with wood fire present in the room. The wine of Ariege was also perfect. The decor that could be outdated is in fact warm because the room is large and well defined spaces without being bulky. This practice of cooking to wood fire is original and adds to the warm atmosphere and flavours. The dishes have a perfectly controlled cooking and seasoning. The dishes are very hearty. Jovial and professional service. One evening really successful!