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 40 years. Trained classically, his watchword is simplicity and his cooking is the epitome of straightforward authenticity, albeit with flawless technique and inspired creativity. Examples include calf’s sweetbread flanked by Vire andouille and braised in hay – culinary bliss! This enticing seasonal score is served in two stylishly sleek dining rooms that manage to avoid the starched formality that can be characteristic of such places… What a treat to go down the mine!
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