Auberge De La Route Blanche, Thonex

Long ago, we had come to eat in this friendly restaurant, not far from our home. we returned and we had very well eaten. we rejoiced to come back to enjoy the terrace.

Far from the race to the stars but still close to authenticity, the hostel of the white road is a place that has not moved for decades, held by the same couple for 34 years to date. When you enter the small room, you're surprised by the atmosphere in charge of a village history. Astonishing, in a city such as Thônex!The wooden tables and the whole furniture, the decoration, the smell of countryside is suitable for us to make a good from 30 to 40 years back. before the construction of the white highway, the road to the france passed here and many were the people who stopped; The inn was heart of the life of the village of Thônex. The reception and service are made by the lady who does not need to add it to give the impression of doing her work well. Mr. is in the kitchen; We didn't see it, but we heard it cut the knife tartar. the card is quite simple, written by the hand of a pretty writing, adding a note of "time suspended." the wine card is, it, written by the machine. I don't think that on the knee we can find such a charming card.We have tasted the mushroom cassoleette, served in a snail cassole, then the steak tartare, fresh and cut to the knife, prepared in front of us, as well as the sage saltimbocca. all was accompanied by homemade peacock potatoes and fresh vegetables. I'm saying that this gardener had unfrozen vegetables and really very good. it is a "as at home," fresh and simple, full of old flavors. bread and water are sufficient, the dardagny wine to be discovered. Since the Auberge is closed on weekends, it's better to book if you want to be sure to find a table on Friday night.

We live next to it so we often come to eat here, and it's always as good. as much hunting as tartare!!!! I confirm the house is not credited. the bosses are very nice !!!! then come many and put your opinion

It is a simple little restaurant with tables in the garden in summer. The boss is in the oven, ma'am in the room who has only a few tables. In autumn, speciality is hunting, connoisseurs come from far to taste it. In summer, the tartar is rigour, cut to the knife and melting on the tongue. What we like is that the card is necessarily short, but always excellent and especially without unnecessary sophistication. note: credit cards are not accepted, it is too complicated.