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"We have known this restaurant for over 10 years and it has been an unfailing pleasure to go there. Today the encornets I had were just perfect so tender and succulent (how often they can be tough and rubbery elsewhere! and my wife 's passion fruit sorbet on a bed of tasty biscuit was delicious. The chef is a master of sauces and for us his touch has never failed. And there is a very good wine list."
Pratos: 18
Comodidades: 16
Categorias: 5
Avaliações: 370
Its been about 20 years since we were here last. We had very fond memories of this restaurant. We were late for our lunch reservation and I was flying down the old N7 to get there on time. It felt like we were far away from the town and in the countryside. It’s a lot less out of the way now…or perhaps that is just my memory. We had had foie gras at home and at other restaurants before this 20 plus years ago lunch. Foie gras pate was very good but I didn’t get the fuss. THEN, We had our first taste of foie gras entire poêlé at that 20 plus years ago lunch at La Beaugraviere restaurant. it made us fans for life... Well, we are older and have traveled a lot since then and unfortunately it has taken us a long time to come back to La Beaugraviere. I do not know if it is the same chef or owner, but we were still very pleased with this visit. Our amuse was an asparagus flan. delicious and fresh. We both had the foie gras poêlé with apples. I recall it being a bit more rustic back then, caramelized apple slices rather than small scoops of caramelized apple and a larger slice of foie and it being less salty, but it was still great. My main was fish and it was superbly done. A perfectly cooked scallop with monkfish and hake. My wife’s chicken was not at the same level, a bit dry but still tasty. Fried courgette blossoms accompanied the mains. An excellent selection of cheeses followed by a beautifully tart apricot melon puree palate cleanser. Crepes suzette and a tarte tatin for dessert. A lovely lunch. Not quite as good as the one we remember but we will still have great memories of La Beaugraviere. Recommended
Michelin is so frustrating. We use it in conjunction w this site and other review sites as well as blogs and mags in an effort to dine rewardingly while traveling. On what planet does this place not get stars. Of course we did the truffle menu so we may have a skewed view but in all our years of truffle eating nothing has touched the simple yet perfectly performed dishes upon which the generous portions of black truffle are allowed to shine in all their brilliance. Couple that with the legendary wine cellar and you have enogastronirvana. Sure its rustic setting not dainty enough for the 3 star formula but 1 easily; 2 in my book. If in the area and especially if it is truffle season do yourself a favor and go.
We visited this restaurant for the second time after having thoroughly enjoyed our experience dining in the terrace a couple of years ago. The service and food were disappointing. The restaurant opens at 7.30 pm but we were told to come earlier if we would like an aperitif before the meal. We arrived a little early but there was no service. When service started at 7.30, we finally got a drink. The restaurant is renown for its truffles but I am not sure that the truffles we were served were fresh. Usually fresh truffles have a distinctive aroma but there was no smell at all with these. The wine list is very extensive and didn’t disappoint.
Guy Jullien is a character. One of these few remaining old fashioned French chefs who thinks top cuisine and superb produce are enough. I must say I’ve been going there every month of January for the truffle menus worth every 2 star Michelin guide restaurant I’ve been to. The truffle menu for 150€ is a gift ! The wine list is extraordinary with one of the best collections of Rhône Valley wines I have ever found. The chef says he wants to retire soon. Don’t miss the place and too bad for Michelin . They can’t know everything !
We have known this restaurant for over 10 years and it has been an unfailing pleasure to go there. Today the encornets I had were just perfect so tender and succulent (how often they can be tough and rubbery elsewhere! and my wife 's passion fruit sorbet on a bed of tasty biscuit was delicious. The chef is a master of sauces and for us his touch has never failed. And there is a very good wine list.
