L’AUBERGE DE L’ATRE
Restaurant offering a refined cuisine that varies according to the season in Quarré-les-Tombes.
Francis Salamolard is no longer to be introduced in the region. This chef was trained in the greatest establishments, at Ledoyen in Paris, but also at the White Hart Hotel in Windsor, in particular. He invites you here, in the heart of the Morvan, to discover his refined and subtle cuisine which varies with the seasons. Don't hesitate to try the homemade duck foie gras and its brioche bread, or the leg of guinea fowl stuffed with cider ratafia. Unless you prefer the saffron pike-perch cookie with fresh fennel purée? A great table to discover absolutely! The establishment also has seven rooms.
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Members' reviews on L’AUBERGE DE L’ATRE
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Plats traditionnels excellents notamment le souffle au grand marnier
Parfait pour une soirée automnale après la découverte du Morvan
A faire les sorties champignons avec les explication du chef
A ne pas manquer les soirées dégustations à thème : Bourgogne, Chablis, Alsace, vous pourrez y découvrir des grands crus, des premiers crus
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Nous y sommes allés pour pour prendre un thé.
Un service impeccable.
Un feu dans cette majestueuse cheminée nous attendait.
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