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Petite Auberge Restaurant Review: Germany native Wolfgang Gropp founded Petite Auberge, meaning "little inn" in French, in 1974. Old-world style graces the décor --- gilded mirrors, chandeliers and a black-and-red color scheme --- shaping a quiet space that encourages conversation. Son Anthony handles the kitchen, while the front of the house falls to son Michael. The $14 three-course lunch is a value, although sandwiches and salads à la carte are options. Mainstays such beef Wellington define the dinner menu, along with such classics as coquilles St-Jacques, bouillabaisse, house-made pâté and escargots. Wursts and roast pork with house-made sauerkraut and spicy mustard are available, too. For dessert, we suggest the strawberries Romanoff, finished with raspberry-infused balsamic vinegar and Chamblee-based Greenwood's vanilla bean ice cream. The wine list needs work. For one thing, we wish German wines were better represented both in number and in quality. Service is formal but never stuffy. A boutique in the lobby of the restaurant has vinegars along with oils from California to Spain, Italy and Morocco for purchase.