Auberge Bienvenue

Had a superb meal here fouryears ago, so bent our trip returning from the UK to enjoy another meal. Service was superb, as was the amuse bouche and dessert. Unfortunately, given we chose the most expensive menu, 52 euros for just 3 courses, we found the starter and main somewhat disappointing. The starter was slivers of smoked duck on a bed of vegetables. At first I thought the duck was ham, and only the texture indicated it was duck. It was undoubtedly duck, but perhaps some other presentation would be wise. Main course, a large piece of beef, good quality and cooked correctly ... but it just wasn't special in any way, and at this price level, one expects to be impressed. Coffee; a variety of choices, and served with lovely petit fours.

Food was delicious. We stay over in Doue on our travels, just so that we can eat here. Lovely food. Ate very early, atmosphere would probably be better later in the evening.

Excellent choice, delicious meals and generous portions, so lucky to have this on our doorstep.

Except for the ice cream, everything is homemade, with fresh, local products, a cozy atmosphere with cozy decor, discreet and attentive staff, reasonable value for money, reasonable price, initiative in favor of the Bioparc, which it neighbors, appreciated, Address to remember

There were two of us dining in this restaurant with a pleasant atmosphere and attentive service. Starters Snails and Garlic Mousseline: A wonderful combination. The snails were tender, and the garlic mousseline added a lovely texture with a well-balanced flavor, neither too strong nor too subtle. Homemade foie gras was well-seasoned and melted in the mouth. Accompanied by crispy toast, it was balanced and flavorful. Main Course Beef Fillet with Port Wine and Pepper Sauce: Tender meat and perfectly cooked. The Port Wine and Pepper Sauce added a lovely depth of flavor, with a good balance between the sweetness of the Port Wine and the spiciness of the pepper, accompanied by mushrooms, vegetables, and a well-prepared puff pastry. Veal Chop with Tarragon Sauce: A very nice piece of juicy meat, well-seasoned with the tarragon sauce. The tarragon puree was delicate and fragrant, and the vegetables complemented the dish well. We will return.