Restaurant L'Auberge - Les Maisons Glenn Anna

The Auberge table is characterized by the teamwork of two lovers.

Your hosts Claire and Julien met while training at Régis & Jacques Marcon's three-star Michelin restaurant in Saint Bonnet Le Froid, on Julien's home turf.

Today, they are the soul and smile of the Auberge. Just like the use of black garlic from Billom, a product of Auvergne, in fish preparations supplied by Bourbon Marée, a local fishmonger. Their blend of Breton and Auvergne influences makes their cuisine a condensation of rustic flavors with a touch of elegance.

Discreet and hard-working by nature, their cuisine is like them: full of humility, subtly blending the tastes of their terroirs.

In the dining room, they orchestrate a thoughtful, warm atmosphere to enable you to enjoy all the treasures of our gastronomy.

The well-stocked wine cellar built up over the years is another of the Auberge's hallmarks. More than 500 references, some of which are very rare and only available on allocation. You'll find emblematic Burgundy estates such as François Raveneau, Jacques et Frédéric Mugnier and Domaine Tollot-Beaut, to name but a few. In the Côtes du Rhône region, you'll find such benchmark estates as Château Rayas, Domaine Gangloff and Georges Vernay.

Closest to Brittany, the Loire Valley is proudly represented by Thierry Germain's Domaine des Roches Neuves, Domaine Didier Dagueneau and Domaine Familial de Luneau-Papin.

More confidential appellations are also proving interesting, with estates such as Elian Da Ros in Côtes du Marmandais, and Roc d'Anglade in Vin de Pays du Gard. We are also proud to have had the confidence of the Mitjavile family in Bordeaux for several years, marketing their iconic Roc de Cambes and Tertre Roteboeuf bottles.

A timeless experience to awaken your epicurean side.