Chef Daniel Baratier's cuisine is gourmet and masterful, highlighting exceptional, extra-fresh products, rigorously chosen taking into account the seasonality and the producers. The menu therefore changes very regularly.
Daniel Baratier does not work with salesmen and industrialists and "only works directly". So he prefers to "call 100 producers for one product" than to have one distributor for 100 products, if it is to ensure the virtuous circle right to the end of the chain. This is particularly true of his vegetables, which are almost exclusively organically grown and grown from farmers' seeds. This is difficult in the restaurant business, which requires large volumes, regularity and size, criteria that are often difficult to reconcile with the reality of organic and permaculture market gardening. He therefore works on a menu that is mainly based on organic, biodynamic and natural produce, on small houses, essentially according to the Auberge's ethics.
You can also request a "Jovial" menu for all guests, to be specified when booking. A brand new sequence that reflects the spirit of our Auberge.
All year round.
Adult menu: 20 to 200 €
Dish of the day: 20 €.