-
Auberge de la Grive
Modern French
A stone building tucked beside a forest, where Nicolas Gautier cooks over a live fire in front of everyone seated at a single U-shaped table, table d'hôte style. The menu runs on "natural" ingredients and pairings that shouldn't work on paper, lobster with nasturtium leaves, poultry with black garlic and anchovy, radish at dessert. One Michelin star, and the kind of meal you find yourself describing to people for weeks.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
-
Lobster and lettuce
“delicious lobster and lettuce cooked on the barbecue, spicy nasturtium leaves, blueberries and a potent shell jus”
Michelin Guide -
Volaille de Licques
“PGI volaille de Licques (poultry) also cooked on the barbecue, mushrooms delicately bound in an anchovy vinaigrette, and poultry jus with a black garlic twist”
Michelin Guide -
Raspberry, radish and beetroot
“raspberry, radish and beetroot for dessert”
Michelin Guide
Reviews
Sign in to write a review.
No reviews yet
Reviews never count toward the Eat Score.
Something wrong with this entry? Tell us. Closed, moved, miscategorized: we want to know.