Auberge de la Grive

In a beautiful stone building nestling in parkland on the edge of the forest, the chef and his wife prepare dishes that delight the palate: delicious lobster and lettuce cooked on the barbecue, spicy nasturtium leaves, blueberries and a potent shell jus; PGI volaille de Licques (poultry) also cooked on the barbecue, mushrooms delicately bound in an anchovy vinaigrette, and poultry jus with a black garlic twist; raspberry, radish and beetroot for dessert. Working only with the most natural ingredients possible, chef Nicolas Gautier takes many risks with his off-the-beaten-track pairings, and the gamble pays off. The meal is prepared in front of diners, who are seated at a U-shaped table, in the spirit of a small table d'hôte.

Intimate Dining Experience

• Auberge de la Grive features a unique dining setup where only a dozen guests are seated in a U-shape around a central island, allowing for a close interaction with the chefs, Nicolas and Cécilia Gautier.

Focus on Local Produce

• The restaurant emphasizes the use of local ingredients, showcasing dishes that highlight the flavors of the Picardy region, such as lightly confit char and gourmet blonde roasted over embers.

Personalized Culinary Journey

• The menus are imposed, creating a shared experience among diners, which can lead to interesting conversations and connections between guests, enhancing the overall dining experience.

Signature Ingredients

• Char from Voulpaix: This local fish is lightly confit and served with lovage and nasturtium, showcasing the chef's dedication to using fresh, regional produce.
• Monkfish: Soft-steamed to perfection, this fish is paired with beurre blanc and girolles from Saint-Gobain, highlighting the delicate flavors of the sea and the chef's skill in preparation.
• Blonde from Caillouël: This gourmet meat is roasted over embers, providing a unique smoky flavor that enhances the dish's richness.
• Local mushrooms: Used in various dishes, these mushrooms are sourced from nearby forests, adding an earthy depth to the flavors.
• Seasonal fruits and herbs: Ingredients like nasturtium and myrtilles are incorporated into dishes, emphasizing the restaurant's commitment to freshness and local sourcing. These elements not only enhance the visual appeal but also contribute to the overall flavor profile of the meals.

Tasting Menu

• 8 Courses: €250

Signature Dishes

• Lobster and Lettuce: €95
• Licques Poultry with Mushrooms: €85
• Raspberry Baba: €30