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The signature here is cabbage, stuffed leaf by patient leaf, which tells you something about the kitchen's temperament. This is a modern French restaurant in the countryside south of Amiens, where the menu tracks the season and the pantry leans local. The room pairs waide blue, a pigment native to the region, with raw concrete. Prices run unusually gentle for cooking this considered.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Confit of rabbit leg
“Among its emblematic dishes, you will find cabbage, painstakingly stuffed leaf by leaf, the house signature, or confit of rabbit leg flanked by a medley of parsnips.”
Michelin Guide -
Marinated scallops
“More adventurous diners might like to try marinated scallops on a purée of butternut, paired with smoked herring roe.”
Michelin Guide
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The neighbors closest first
- La Bonne Auberge Eat · 69
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