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Petite Auberge Restaurant Review: German-born Wolfgang Gropp founded Petite Auberge in 1974. Old-world style graces the décor --- gilded mirrors, chandeliers and a black-and-red color scheme --- the service (formal but never stuffy) and the cuisine, a blend of old-style continental, French and German. The quiet space allows for conversation. Son Anthony handles the kitchen, while the front of the house falls to another son, Michael. The $12 three-course gourmet lunch is a value, although sandwiches and salads à la carte are options. Mainstays such as Châteaubriand for two define the dinner menu, along with such classics as coquilles St-Jacques, bouillabaisse, house-made pâté and escargots; wursts to roast pork with 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 more amply represented, and some of the French selections simply are worn out offerings. An olive oil and vinegar boutique has been set up in the lobby of the restaurant, with oils from California to Spain, Italy and Morocco for purchase.