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Petite Auberge Restaurant Review: Petite Auberge now is in the hands of Germany native Wolfgang Gropp's children, as he has retired. The restaurant's 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 an excellent beef Wellington define the dinner menu, along with such classics as Châteaubriand for two (a deal at $30 per person) and escargots. We especially like the bouillabaisse brimming with fresh seafood, and the chicken liver pâté. Wursts and roast pork with house-made sauerkraut and spicy mustard ably represent the family's German roots. For dessert, try the strawberries Romanoff, finished with raspberry-infused balsamic vinegar and Chamblee-based Greenwood's vanilla bean ice cream. The wine list needs work; 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 sells vinegars along with oils from California to Spain, Italy and Morocco.