"We took advantage of a good gift to resound the experience of the Auberge du Forgeron that we had already tested last year in September. A 4-stroke ride, caviar of lentils, carpaccio Saint-Jacques, pig breast cooked for 17h, perfect chicory glazed speculos. The potiron cappuccino served in mouth amuse was simply delicious to redo at home if possible! ( Chef’s secret: curry, orange juice and coconut milk). Flips the eye of successful caviar, a true talent for seasonings, associations like the saint-jacques mango passion, the purée carottes-ananas... a conductive line throughout the meal around spices... Little disappointments as to sweetness, a perfect so glazed that it was difficult to "cut", in excess of sugar for me, a biscuit too sweet, speculos and caramel too strong in sugar, regret not to find more chicory for its bitterness. A few drops of caramel would have been enough. The small furnaces that accompany the coffee were all unreplaced without exception, it is a pity; The macaron exploded between our fingers, a little duck just out of the oven would have been enough. The display tree was more attractive than its content. A smiling team, very kind, a smiling Chef, available in the room... of the table arts in improvement... We spent a great time at the Auberge du Forgeron. Thank you also to Matthew and Mathilde for this gift"
