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37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

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L'Auberge Sauvage

50170 SERVON
15/20
 Remarkable Restaurant
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4 PHOTOS
Chef Thomas Benady
Cooking French | Healthy cooking | Local | Modern | specialty
Price Indicative price per person (excl. drinks)
95€
Gault&Millau's review
15/20
Remarkable Restaurant Faced, like many of his colleagues, with recruitment difficulties, Thomas Benady has decided, at least for the medium term, to work alone in the kitchen, without sacrificing the quality and number of dishes that make up the hidden-imposed menu he refuses to part with. Many of his ideas germinate in the vast kitchen garden outside the restaurant, which provides him with edible flowers, aromatic herbs and many of his vegetables. Each plate is the fruit of deep reflection, marrying peas with broad beans, crisp peas, elderberry-glazed consommé, mahonia and mint; pairing a beautiful Chausey lobster with kohlrabi, cherry and mustard pickles; or daring barbecued mackerel with potato cooked in dashi with smoked fish skins and daylily. Three-toque desserts, always in an airy, plant-based spirit (hay yogurt, honey and roasted oats, sage granita and caramelized hazelnuts), a cellar of wisely priced natural wines and dedicated service provided by the chef's partner, Jessica Schein.
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Address 3 Place Saint Martin
50170 Servon
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Thomas Benady
Thomas Benady Chef
Thomas Benady Thomas Benady Chef

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L'Auberge Sauvage
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L'Auberge Sauvage

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