What a real favorite! In this place adorned with old wood panelling, the service is not only warm and friendly, but the taste buds are delighted with every bite. "We try to honor my father-in-law, who has devoted his entire life to this address," says Laura, with the complicity of Vincent. Having been in the business for as long as they can remember, the couple have opted for an experienced chef, Éric. Indeed, he creates everything in-house, from sauces to desserts to fries, using quality local produce such as Salers beef. So, don't miss the butcher's cut, even if the following combination is a must: mayo egg and tomato in worked oil; chicken thigh, full-bodied jus and mashed potatoes; crème brûlée with authentic Madagascar vanilla. For daily suggestions, check out the establishment's Instagram page (@Auboncoin15), as Éric has no shortage of ideas to satisfy the discerning palates who make Au Bon Coin their daily table, even for a mid-afternoon meal!
