L'Auberge Bretonne

L'Auberge Bretonne Restaurant Review:

Our most recent dining experience here was as sublime---and adventure-packed---as ever: from an escarole-stuffed sea urchin appetizer through to a scoop of daisy (no kidding!) ice cream for dessert, by way of spider-crab charlotte in cockle and bean vinaigrette, superb roast turbot served with succulent marrow and vegetable confit, and equally memorable farm-fresh pork coupled with an interesting trip sausage parmentier. The great Robuchon himself called Jacques Thorel "a wonderful cook," and his creative talents never cease to amaze us! He’s a wizard at coaxing deep, clear flavors out of the finest ingredients, and never misses out on an opportunity to surprise and delight his guests. We’ll never forget his godaille du Croisic, a mix of mini-fish only available during a short (March-April) season, served in an invigorating consommé. Then there’s the added pleasure of the gigantic cellar, housing 38,000 bottles and 1,200 varieties of wine, some from as far away as Lebanon, and New Zealand! Eat, drink, and be merry in the sunny cloister-style dining rooms surrounding the garden. And if rumor (wrongly) has it that Thorel is dark and moody, his wife Solange is all smiles. To avoid embarrassing situations, ask the prices before following the waiters’ suggestions on food and wine.