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The 1940s wooden bar and panelled walls make L'Auberge des Crus feel like a Paris bistro that never got the memo about reinventing itself, and that's the whole point. The kitchen leans into the classics, pâté en croûte, snails, steak tartare, chateaubriand, tarte Tatin, executed with a confidence that doesn't need to announce itself. A serious wine cellar backs it all up, with a good spread by the glass at prices that don't sting.
One honor, in evidence:
The record strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
- Wild Burgundy snails Michelin Guide
- Black Angus steak tartare Michelin Guide
- Chateaubriand with pepper sauce Michelin Guide
Nearby in the record closest first
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