Tel: 33 2 47 26 88 77
Concierge.com's insider take:
This ancient half-timbered inn, where Balzac often used to come for drinks, is now a dynamic gastronomic destination. The cooking is judiciously contemporary. You can start with a modish appetizer like the caramelized warm foie gras flan and progress on to petit-gris snails and chicken oyster in a Parmentier with emerald-green chive sauce, or scrambled eggs with crayfish served in the eggshell. The less adventurous can stick to classic main dishes such as duck or pigeon. Only the service leaves a bit to be desired: The grandiose unveiling of silver cloches and stiff proclamations between courses feels overly formal against the backdrop of such inventive cuisine.
Open Tuesdays 7:30 to 9:30 pm, Wednesdays through Saturdays 12:30 to 2 pm and 7:30 to 9:30 pm, Sundays 12:30 to 2 pm. Closed for two weeks in January, and one week each in June, September, and November.
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