L’AUBERGE DE L’ATRE
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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
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Accueil parfait personnel très agréable.
Sauf que ce samedi nous avons eu un petit souci avec les quenelles de légumes a base de poireaux qui croquaient sous la dent.En soi cela peut arriver nous le signalons a une des personnes en charge du service.
La suite du repas se passe a merveille.
Néanmoins au moment de régler l addition ( 2 menus a 70€+le reste...)pas un geste ou un petit mot d excuse...ce qui nous a un peu laissé perplexes....
Les plats sont excellents et copieux. Je recommande !