Auberge Des Groulines

One of the best culinary and gastronomic experiences Ive had in a long time. As I've written before we love to eat in great places and I haven't had time to review all of them. Recently we've eaten at Gavroche in London at Joel Robuchon both in London and France including his Sushi venture (terrible). Auberge Des Groulines deserves special mention because the Chef owner Bruno and his partner Yvonne who I think is also his wife were amazing. She hosts and makes sure everything is smooth, helps with the menu and wines while he is in the kitchen preparing an excellent meal of extremely high quality. The food at Auberge Des Groulines ranks high in the charts and I really hope they get visited soon by Michelin or someone on that level, because to me he represents everything that a Chef should be. He is not looking for fame, dedicated to local products in one of the most fertile and generous regions between France and Switzerland. Bruno is also a forager and uses products that grow in this beautiful region. He is inventive and puts special twists on traditional and respected recipes and the flow of the different courses works. His special menus are well thought out and showcase his abilities and the fresh ingredients and the region as well. The prices are such that they make you realize that this is what an excellent culinary and gastronomic fantastic experience should be about: humility, modesty, excellence, perfection, regional products, foraging and sourcing, daring, feather light touch, a just right wine menu without breaking the bank no matter how big or small your bank is. You know when you get excellent value for money and the dedication and commitment of the owners is right there for you to see, experience, eat and smell. This is exactly what you get at the Auberges Des Groulines, definitely go!

Very friendly hostel, very pleasant staff impeccable service. We started with small mouths pretty good then a seasonal menu ' entered with a marbré of delicious foie gras and a dish with very tender veal medallion. It is from the that all this complic.... A really not terrible cheese plate the brie was for the really bad and bad quality pain, for high-savoyards the tomme had no taste and was pastry and finally dessert a mellow chocolate with red fruit house with a very pronounced taste of flour ... ???? Despite attractive prices we will not return there.

Very friendly hostel, very nice staff impeccable service. we started with small mouths pretty good then a "season" menu entered with a marbré of delicious foie gras and a dish with very tender calf medallion. It's from the fact that all this complic.... a really not terrible cheese plate the brie was for the really bad and bad quality pain, for high-savoyards the tomme had no taste and was pastry and finally dessert a mellow chocolate with red fruit house with a very pronounced taste of flour ... ????? despite attractive prices we will not return there.