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Catering restaurant with Restaurant du Terroir and Maître Restaurateur labels, working with fresh, home-cooked produce.
At the helm of L'Auberge Limerzelaise, the Letué couple offer gourmet French cuisine revisited according to the chef's inspiration. Their cuisine has been awarded the "Maître Restaurateur" label, a demanding label that requires them to work with fresh, raw produce, preferably from the region. This approach favors short supply chains and guarantees seasonal produce. Here, no industrial products, but whole poultry and fish prepared from A to Z, from the cut to the plate.
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Members' reviews on L'AUBERGE LIMERZELAISE
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