L’AUBERGE DES GRAVES
Hotel-restaurant offering traditional home-made and creative specialities, with fresh and seasonal products
The Auberge des Graves is nestled in an authentic stone building, which was once the Hôtel-restaurant du Pont. The room is rather modern. Sandra's welcome and the good cuisine of Benoît Donadi (former chef of Lulu in the Prairies and native of Gersois) delight us, in a family atmosphere. The local recipes are highlighted, prepared between tradition and creativity with fresh and seasonal products. The plates are nicely presented and the prices very affordable. Among the house's specialities, a very generous Tatin de foie gras, followed by a fricassee of squid with chorizo or a cassolette of kidneys, and, finally, profiteroles de cannelés. It goes without saying that the cannelés are homemade. The wine list gives pride of place to the Vayres gravel, of course! Everything is done to group welcome with a large adjoining room, with a rustic décor.
Members' reviews on L’AUBERGE DES GRAVES
