Auberge Communale Le Mont

Stuffed breast of guinea fowl, cabbage braised in butter and wild mushroom sauce; 65% Maracaibo chocolate fingers, poached pear and caramel crumble: the Burgundian chef and MOF Fabien Pairon definitely knows his stuff. He regularly and savvily renews his menus which favour fresh, local, premium produce. An example: Malakoffs d’or (fried cheese balls), salad and veggie pickles. Jennifer, the chef’s partner, graciously and wholeheartedly supervises the seamless front of house operations, and is largely responsible for the friendly, home-from-home vibe. Ticks all the boxes – and at eater-friendly prices too!