From October 2010
It is a daunting task contemplating taking a couple of very excited children under the age of 5 to a fine dining restaurant, it must be even more daunting to accept the aforementioned children as the restaurateur but the staff at 1 star Michelin restaurant Auguste did so with aplomb. We were heartily greeted and immediately put at ease. A glass each of Billecart-Salmon Rose also helped unfray the nerves as all of the brioche, summer berry and slightly meaty aromas and flavours engaged the brain, and the creamy dryness prepared one for food.
We decided upon the three course 35 euro, menu. A choice of an entrée, main and dessert from 2 options has got to be one of the better value dining propositions in the city. Heidi and the kids had a wonderful creamy chestnut soup with soft poached egg. I had what in less skilled hands could have been a train wreck but was indeed fresh, vibrant and quite engaging, sashimi of sardines with sweet chilli sauce and avocado mousse.
The 2007 Amiot-Servelle Chambolle-Musigny ‘Les Bas Doix’ was selected to accompany the protein course, perfectly roasted Guinea fowl breast on mashed potato. The mash was so rich and silky we’re sure it was passed through a sieve with about a kilo of butter. The wine was crammed full of tart red berries and had a pretty waft of violets coupled with a little moss. It was elegant and perfumed but needs 3-5 years to add a bit of pud around the middle. The wine list here is rather limited but one can get a drink, albeit one that won’t have much more than a couple of years bottle age on it.
Chambolle remained after main so we called up a cheese course wedgie, consisting of a delightful hard cheese called Laguiole, similar in character to comte and a perfectly ripened, oozy St Marcellin.
Dessert for me was lychees withy crème fraiche, a lovely mix of sweet and savoury and Heidi had the most marvellous apple cider soufflé. Coffee is good and we left relaxed and thoroughly satiated, vowing to return and try a few more things from the a la carte menu.