Auberge de la Brie
Couilly-Pont-aux-Dames, France
⭐1 Star
The Experience
From Michelin Guide
This local institution has retained its Michelin star for more than 30 years. Ever popular with its loyal clientele, the charming restaurant has more than one string to its bow, with its bright and elegant setting (the dining room overlooks the garden), its consistent modern cuisine with a personal touch, and friendly service from Céline, wife of chef Alain Pavard. The latter thrills guests with his top-quality ingredients and precise flavours in dishes such as sea bream tartare with avocado and mango ; turbot with shellfish velouté and smoked chili ; roasted lamb fillet with houmous, sweet potato and spiced jus.
Unique Things
From Visitor Experiences
Here are three unique or unconventional aspects of the Michelin-starred restaurant Auberge de la Brie in Couilly-Pont-aux-Dames:
1. Longevity of Michelin Star Status
Auberge de la Brie has retained its Michelin star for more than 30 years, which is a rare achievement reflecting consistent high quality and excellence over decades.
2. Intimate and Bright Setting Overlooking a Garden
The restaurant features a charming, bright, and elegant dining room that overlooks a garden, creating a serene and intimate atmosphere. It seats about 25-30 guests at mostly round tables, blending a country-ish vibe with fine dining.
3. Personal Touch and Friendly Service by the Chef and His Wife
The restaurant is run by Chef Alain Pavard and his wife Céline, who provide not only precise and modern cuisine with top-quality ingredients but also warm, friendly service. This personal involvement of the chef and his wife in both kitchen and front-of-house is highlighted as a distinctive feature.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Auberge de la Brie in Couilly-Pont-aux-Dames include:
Sea bream: Featured in a tartare dish paired with avocado and mango, showcasing the chef's precision in balancing fresh, delicate seafood with creamy and fruity elements.
Turbot: Served with a shellfish velouté and smoked chili, highlighting the use of premium fish combined with rich, smooth sauces and a subtle smoky heat to elevate the flavor profile.
Lamb fillet: Roasted and accompanied by houmous, sweet potato, and spiced jus, demonstrating a refined approach to classic meat dishes with Middle Eastern and sweet-spiced influences.
These ingredients are significant as they represent the restaurant's commitment to top-quality produce and precise flavor combinations, which have helped maintain its Michelin star for over 30 years. The dishes emphasize freshness, elegance, and a personal touch in modern French cuisine.