Name: Auberge du Cep
Address: 11 rue des Quatre-Vents, Fleurie, 69820, France, Fleurie, France, 69820, FR
Telephone: +33474041077
Price range: €€€

The Experience

From Michelin Guide

This emblematic Beaujolais establishment, made famous thanks to the talent of chef Chantal Chagny who spent 44 years in the kitchen here, needs no introduction whatsoever! Her successor, Aurélien Merot, is cut from the same cloth courtesy of cuisine that is both generous and delicate. He champions regional produce (zander from the river roasted in its skin, multicoloured carrots from Augustin’s garden and a punchy Beaujolais sauce), with a special focus on jus and sauces. Excellent value for money (the lunchtime menu is a bargain!) plus a fine selection of wines from the region.

Unique Things

From Visitor Experiences

Championing Regional Produce with a Focus on Jus and Sauces: Auberge du Cep emphasizes local ingredients such as zander roasted in its skin, multicoloured carrots from a local garden, and a punchy Beaujolais sauce, with a special culinary focus on jus and sauces that enhance the flavors.
Legacy and Continuity of Culinary Excellence: The restaurant is renowned for the long tenure of former chef Chantal Chagny, who spent 44 years there, and her successor Aurélien Merot continues in the same spirit, combining generosity with finesse while celebrating the regional terroir.
Excellent Value with Seasonal Menus and Regional Wine Selection: It offers excellent value for money, particularly with its lunchtime menu, and features evolving seasonal menus alongside a fine selection of wines from the Beaujolais region, enhancing the dining experience with local authenticity.

Ingredient Stars

From Visitor Experiences

Fleurie wine: Integral to the restaurant’s identity, Fleurie wine is used to braise the Ain free-range chicken, creating a dish that is both a tribute to local viticulture and a centerpiece of the menu.
Ain free-range chicken: Sourced from the nearby Ain region, this poultry is slow-cooked in Fleurie wine, resulting in a tender, deeply flavored coq au vin that highlights both the quality of the bird and the terroir of the wine.
Trout: Often featured as a delicate main course, the trout is typically served with seasonal vegetables and a zesty lemon beurre blanc, showcasing the chef’s focus on fresh, local produce and precise technique.
Sweetbreads and foie gras: Combined in a traditional pâté en croûte with pistachio mustard, these luxury ingredients reflect the restaurant’s commitment to both classic French charcuterie and innovative flavor pairings.
Comté cheese: Aged 12 months, this cheese is transformed into a rich, airy crème mousse, demonstrating the kitchen’s skill in elevating humble, regional ingredients into refined, memorable dishes.

Auberge du Cep

The Experience

Unique Things

Ingredient Stars

In The Media

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