Auberge de la Mine

Formerly the canteen of the local iron ore mine (closed in April 1970), this inn has been the haunt of the same chef for over 30 years. Trained classically, his watchword is simplicity and his food is the epitome of straightforward authenticity, albeit with flawless technique and inspired creativity. Examples include a knockout combination of foie gras, sparkling pear wine jelly and a spicy apple and pear chutney – culinary bliss! This enticing seasonal score is served in two stylishly sleek dining rooms that manage to avoid the stuffy formality that can be characteristic of such places… What a treat to go down the mine!

Mining-heritage setting: from mine canteen to Michelin-starred restaurant

• The Auberge de la Mine is located in La Ferrière-aux-Étangs in a former mining town; it was the mine's canteen until 1970 and has kept this mining heritage as part of its identity.

Signature dish: ris de veau à l'andouille de Vire braisée au foin

• One of its notable signatures is veal sweetbreads with andouille de Vire, braised with hay (foin), a preparation highlighted by guides as a distinctive and inventive local dish.

Private group space: Espace Groupes Privatif

• The restaurant offers a private, isolable room for corporate events, family gatherings, or other group meals, underscoring its suitability for private occasions.

Signature Ingredients

• Ris de veau (veal sweetbreads): The restaurant's standout preparation is ris de veau a l andouille de Vire et braisée au foin, highlighting the delicate texture of sweetbreads and a aromatically rustic finish achieved by braising with hay. This dish epitomizes the chef's tradition of refined simplicity and local terroir.
• Andouille de Vire: A hallmark Normand charcuterie ingredient used to flavor the ris de veau dish, underscoring the commitment to regional products and the interplay of pork and veal in the menu’s signature preparations.
• Foie gras (foie gras royale): A recurring signature element, notably presented as royale de foie gras often paired with marmelade de rhubarbe, reflecting the balance of richness and fruity acidity characteristic of the restaurant's style.
• Rhubarb (rhubarbe): Used in marmalade accompanying foie gras, exemplifying the restaurant’s preference for bright, tart fruit to complement rich proteins and to showcase seasonal Norman produce.
• Saint-Pierre (John Dory): Demonstrates the seafood facet of the kitchen, for example filets such as saint-pierre with fennel and asparagus and vinaigrette au citron confit, illustrating the chef’s ability to elevate pristine seafood with careful vegetables and citrus notes.
• Turbot: Another emblematic Norman seafood ingredient on the menu, reflecting the restaurant’s emphasis on local, high-quality fish and restrained, flavor-forward preparations.

Notes: All ingredients are sourced from the bocage Normand and Norman coast, aligning with the restaurant's philosophy of local, bio or high-quality farm products and a cuisine that honors regional terroir.

Tasting Menu

• Formule: 48€
• Menu: 68€

Signature Dishes

• Royale de foie gras, avec sa fine gelée d’un poiré et chutney pomme-poire aux épices
• Ris de veau, piqué d’andouille de Vire et cuit au foin

Notes:

• Prices reflect sources: GaultMillau lists Formule 48€ and Menu 68€ per person
• Restaurant Guru cites a general dining price range of €47-€83 per person for this restaurant