It used to be a good regional address, Aubertin, which still had two toques fifteen years ago. The place, built in this typical corner house, still has a historic charm. The slate at this Émulsion has been brought up to date, but still retains its ties with tradition. And then there's the cooking and the ideas in the pan-seared veal sweetbreads with Jerusalem artichoke and meat jus, the redfish minestrone with ginger-lemongrass vegetables and the pear compote with coffee crème diplomate. Terrace adjoining the dining room in season.
Chef
