À la Carte and Set Menus at the Auberge du Cep restaurant
Discover our À La Carte and Set Menus that change in line with the seasons
and in which high-quality fresh produce is placed centre-stage.
a mouth-watering, gourmet homage to the woman who, in 1946, became France’s first female president of a wine cooperative and to whom the Fleurie appellation owes much of its fame.
The show-stoppers: these dishes explain the renown of this gastronomic restaurant and its Michelin-starred chef, Aurélien Merot, and appear on the Auberge du Cep menu all year round.
Starter: a traditional sweetbread, foie gras and pistachio mustard pâté en croûte
Main course: Ain free-range chicken cooked in Fleurie wine
Dessert: Grand Marnier and Bourbon vanilla soufflé