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The Auberge de la Madeleine – so named in reference to the famous little cake of Jean-René Pelletier’s home region, and to La Bonne Auberge where he worked for many years – is the promise of a gustatory journey through the history of this chef, now based in the heart of the vineyards. He creates refined and generous classics of French gastronomy, perfectly complemented by a top-quality wine selection. The icing on the cake? A steaming madeleine cake for dessert.
Ceviche of scallops with blood orange and carrot and pickles
Honey-roasted pigeon breast, confit of pigeon leg, and pigeon giblet pastilla with preserved lemon and reduced jus
Warm soufflé with Chartreuse and vanilla ice cream