2024
Recommended
•
2024
Homemade duck foie gras terrine with its warm brioche, pan-fried veal sweetbreads and morel mushroom cream, then assorted fresh fruit on whipped meringue... So many dishes with local flavours offered by the inn located in the heart of the small village of Routot, and its talented chef, Patrick Bourgeois, at the helm since 2004. Fresh market produce and original recipes for a satisfied clientele.
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Members' reviews on AUBERGE DE L’ÉCURIE
4.8/5
26 reviews
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cuisine extra.