Auberge de Clochemerle
Vaux-en-Beaujolais, France
⭐1 Star
The Experience
From Michelin Guide
You will feel right at home in the understated Auberge de Clochemerle in the heart of a picturesque winegrowing village. The surprise menu (only the ingredients are listed) stars seasonal ingredients. The cooking is spot on and tasty, apparently classical at first glance, but often scattered with unorthodox notes (spicy Japanese seasoning), Maury-chocolate sauce, etc.). Rather than restrict itself to a single region, the menu pays tribute to French cuisine in all its glory and diversity, illustrated by a Brittany starter of scallops and Guémené andouille sausage. A long-standing favourite with the locals, the establishment is equally popular with passing tourists and visitors. A few comfortable guestrooms available for overnight stays.
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of the Michelin-starred restaurant Auberge de Clochemerle in Vaux-en-Beaujolais:
1. Surprise Menu Featuring Seasonal Ingredients with Unorthodox Notes
The restaurant offers a "surprise menu" where only the ingredients are listed, not the dishes themselves. This menu highlights seasonal produce and classical French cooking that is often infused with unexpected and unconventional elements such as spicy Japanese seasoning and Maury-chocolate sauce. The menu does not limit itself to one region but celebrates the diversity of French cuisine, exemplified by dishes like a Brittany starter combining scallops and Guémené andouille sausage.
2. Expert Food and Wine Pairings with a Local Wine Focus
Auberge de Clochemerle places strong emphasis on food and wine pairings, especially showcasing Beaujolais wines from local grape varieties. The sommelier and hostess, Delphine Barthe, who is a trained sommelier and granddaughter of local wine growers, personally curates exceptional wine pairings to complement the chef’s inventive dishes, enhancing the overall gastronomic experience.
3. Commitment to Sustainable Tourism and Showcasing Local Terroir and Artisans
Beyond cuisine, the restaurant and hotel embrace sustainable tourism and ecotourism, focusing on promoting the local terroir, artisans, and culture. Every detail is curated to highlight the best of the region, creating a holistic experience that connects guests to the local environment and community. The hotel also offers thoughtfully designed rooms with modern amenities, blending comfort with a sense of place.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred Auberge de Clochemerle in Vaux-en-Beaujolais reflect a strong emphasis on seasonal, regional, and creatively combined elements. Key ingredients include:
Scallops: Featured in a signature starter that pairs them with Guémené andouille sausage, showcasing a blend of Brittany seafood with local charcuterie, highlighting regional diversity and refined classical technique with inventive touches.
Guémené Andouille Sausage: A traditional smoked sausage from Brittany, used alongside scallops to add smoky, spicy depth and regional authenticity to dishes.
Maury Chocolate Sauce: An unusual but celebrated ingredient, this sauce made from Maury wine and chocolate adds a rich, bittersweet complexity to dishes, illustrating the chef’s penchant for unorthodox flavor pairings and sauces.
Seasonal Fresh Produce: The menu is driven by the freshest seasonal ingredients, which the chef respects and elevates through inventive recipes, ensuring dishes are vibrant and in harmony with the local terroir and time of year.
Beaujolais Wines: While not an ingredient in cooking, the local Beaujolais wines are integral to the dining experience, carefully paired by the sommelier to complement and enhance the flavors of the dishes.
These ingredients are used in a "surprise menu" format, where the chef combines classical French techniques with creative, sometimes spicy or unexpected notes, producing dishes that are both visually stunning and rich in flavor complexity.