A GASTRONOMIC MEAL AT THE AUBERGE DU PONT IN RETHONDES
Destination : Le Compiégnois-Noyonnais
A Michelin star menu for true gourmets! An encounter the chef, Alain Blot
Alain BLOT’s restaurant is tucked away at the heart of one of the largest forest area in France consisting of Compiègne and Laigue forests.
The Auberge du Pont is located opposite Rethondes village square. And it was close to this village that the Armistice was signed on 11/11/1918.
The restaurant, with its Louis XVI style furniture, opens directly onto a garden. You will enjoy total peace and tranquillity thanks to a landscaped pond and the trickling of water flowing down from the waterfall.
Alain Blot’s menu features a wide choice of fish. Not surprising for this man from Brittany!
For the 28 years that restaurant has been open, Alain has invested a great deal of passion in his works. Furthermore, his effort was recognised in 1988 when he was awarded a Michelin star. Since then he has been busy inventing dishes in order to keep it.
Picardy region products… extremely fresh products, (arriving daily)… quality products…
The chef loves cooking with seasonal produce, which he tries to buy from local producers: for his potatoes, it’s Françoise BAYARD in Laucourt, (close to Roye), who provides him with Vitelotte, Ratte and Juliettes des Sables potatoes.
Vittelottes are used for their original purple colour and unforgettable chestnut flavour. We love them!
Juliette des sables. Why opt for this variety? And where do they come from? Alain BLOT shares with us: ‘The Juliette des Sables variety is grown in the sandy earth of one of the most beautiful bays in the world- the Somme Bay. I use it for its extraordinary flavour, I make crisps or potato wafers to accompany a cod steak for example or served plain with some Guérande sea salt’.
As for asparagus, it’s Mont de Cuy farm, (near Noyon), which caught the chef’s attention. ‘The flavour of the asparagus varies, dependent on the earth in which it grew. I choose freshly cut asparagus, (24 hours maximum). A little piece of advice: asparagus should snap like glass when you bend it, (it’s proof of freshness)’. Of the dishes on your menu, which feature all the softness of this famous asparagus? ‘I use asparagus in the ‘Mont de Cuy Asparagus Cassolette & Opal Coast Turbot Filet Goujonnettes. And as for wine, I recommend the Savennières, ‘’Clos du Papillon’’ or the Côteaux du Giennois H/Bourgeois’.
All that’s left to do is sit down to eat!
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