L’AUGE
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Everything is good in the pig, even its Bazaar! Especially when it is cooked, like here, to the broche. At the entrance to Champier, you cross the porch of this village house to find a private car park. Outside, children have already spotted games to shorten the meal, adults, on the shaded terrace or in one of the three rooms, already smell the good smell that emerges from rotisserie… This restaurant, not necessarily the best kept, has a fabulous collection of little pigs, about 1 000 pieces, history to be in appetite for élevé high at the farm of Drevenne in Saint-Gervais cooked with the pin in a roasting pan with ogresques dimensions. It is easy to pass your cart to fill it first with the buffet of hors d'oeuvres, and then you feed on the piglet (or lamb baron, duck magret, veal nuts cooked also to the broche: ,…) with from a Saint Joseph. One can end by a meringue, an ice glace and cassis or even red fruits covered with chantilly. A family atmosphere and friendly atmosphere, ideal for organising a group meal.
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Members' reviews on L’AUGE
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on y est allé un dimanche midi. rien à dire sur l'accueil : simple mais efficace. Le buffet n'est pas mauvais bien qu'extrêmement limité sur le choix. Mais là où ça se gâte, c'est sur la "spécialité du porcelet" : MEGA DECEPTION !!! il était certainement cuit depuis quelques jour, hyper sec ; cela dit, les champignons, haricots verts et gratins dauphinois étaient bons.
quant au dessert, la (mauvaise) cerise sur le gâteau. Si vous voulez une glace, n'espérez ni coulis, ni chantilly et si vous optez pour le vacherin frambroise, vous aurez deux vulgaires tranches posées sur une assiette "à l'arrache"... bref, tout cela pour la modique somme de 25 euros par personne ..... bien trop cher payé