menufans

Restaurant Auberge des Saints Pères Aulnay sous bois

Auberge des Saints Pères. Origin of our meats: Beef / Veal: France. Simmental Beef: Germany. Black Angus Beef: Ireland. Farm poultry / Pigeons: France. Farm Pig: France. Iberian Pig: Spain. Ice creams are homemade, bread from artisan baker « La Gerbe de Blé ». All our meats were born, raised and slaughtered in France unless otherwise specified. The food allergen chart is available at the reception.

★ 4.7 (839) $$$Pricey 📍 212 Av. de Nonneville, 93600 Aulnay-sous-Bois, France

Menus

Our Set Menus.

The Trust Menu
Le Menu Confiance
"I do what I want". Starter, main, dessert.
A surprise menu created by the chef based on market products. Includes a starter, a main course, and a dessert.
€95~ ≈ $110.00
The 3-course Menu
Le Menu en 3 passages
Starter, Main Course and Dessert.
Full menu including a choice of starter, main course, and dessert from the day's selection.
€49 ≈ $57.00
The 2-course Menu
Le Menu en 2 passages
Starter + Main or Main + Dessert. (Or At lunch €39 except Weekends).
Shortened menu offering two dishes of your choice (starter/main or main/dessert).
€39 ≈ $45.00

Starters

Iberian Bellota Pata Negra Ham from Extremadura
Jambon Bellota Pata Negra d'Extramadura Ibérique
« The Best of Hams » Sliced at the last minute, flaky brioche and honey-fermented garlic/confit.
Very high quality Spanish cured ham, from Iberian pigs fed on acorns. Melting texture and nutty flavor. Served with a flaky brioche.
€21 ≈ $24.00
Lacto-fermented Jerusalem artichokes
Topinambours lacto fermentées
Peanut garlic praline, smoked duck breast, foie gras.
Root vegetables prepared by fermentation for a tangy note, combined with rich foie gras and smoked duck breast. The praline adds crunch.
V - Asparagus, miso vinaigrette
V -Asperges, vinaigrette miso
Smoked tuna, satay.
Asparagus served with a miso vinaigrette (fermented soybean paste) for an umami flavor. Accompanied by smoked tuna.
Bucatini, Lobster, leek, carbonara, guanciale
Bucatini, Homard, poireau, carbonara, guanciale
Thick pasta (Bucatini) served with lobster and a rich carbonara-style sauce, enhanced with guanciale (cured pork jowl).
€10 ≈ $12.00
Scallops, celeriac remoulade
Saint-Jacques, rémoulade de rave
Garlic sausage, fermented mustard seeds.
Scallops (marine mollusk) served with a crunchy celeriac remoulade and spicy notes of garlic and mustard.
Langoustines, Herring Roe and cauliflower
Langoustines, Caviar de Hareng et chou-fleur
Delicate crustaceans served with herring roe (caviar) for a hint of the sea and cauliflower.
€3 ≈ $3.00
V - Beetroot in textures and flavors
V -La Betterave en textures et en saveurs
Creamy Stracciatella.
A variation of beetroots prepared in different ways. Served with stracciatella, the creamy heart of burrata.
A "Plunge" of Foie-Gras spheres
Un « Plouf » de billes de Foie-Gras
In a Jerusalem artichoke velouté.
Creamy Jerusalem artichoke soup with melting foie gras spheres.
Revisited Caesar Salad
Salade César revisitée
Initially, the idea was focused on a Caesar salad... And it went off track with foie gras.
An interpretation of the famous Caesar salad (lettuce, croutons, parmesan) enriched here with foie gras.

Main Courses

Our carefully selected aged meat cuts. Served with a vegetable confit, "real" fake fries, and Chimichurri.

Sirloin
Faux-filet
Tender and flavorful cut of beef from the loin area. Grilled and juicy. Served with garnish.
€24.50 ≈ $28.00
Entrecôte
Marbled and flavorful cut of beef. Grilled to enhance the flavors of the aged meat.
€34.50 ≈ $40.00
Galician Pork Neck with Chestnut
Echine de Cochon de Galice à la châtaigne
Conchiglioni stuffed with langoustines.
Quality Spanish pork, served with chestnuts and shell-shaped pasta stuffed with crustaceans.
€18 ≈ $21.00
V - Cod, Pepper breadcrumbs and Ventricina
V -Cabillaud, chapelure de Poivron et Ventricina
Pea, zucchini-comté-basil.
Flaky white fish, coated in a flavored breadcrumb. Served with green vegetables and Comté cheese.
Salmon cooked like a Brandade
Le Saumon cuisiné comme une Brandade
Real fake Caviar and Salicornia dust.
Salmon prepared as a purée with oil and aromatics (brandade style). Enhanced with salicornia (salty sea plant).
Veal Sweetbreads, Poivrade, Anchoyade, lemon gel
Ris de Veau, Poivrade, Anchoïade, gel de citron
Veal sweetbreads (thymus) renowned for their fine and creamy texture. Served with an anchovy sauce and a hint of lemon.
€15 ≈ $17.00
Pork Neck, Langoustines, Eggplant
Echine de Cochon, Langoustines, Aubergine
Surf and turf combination with melting pork neck and langoustines, accompanied by eggplant.
Cod loin
Dos de Cabillaud
Fennel Risotto, Parmesan velouté.
Cod fillet (white fish) served on a creamy fennel risotto, topped with a Parmesan sauce.
Marbled, Label Salmon
Marbré, Un Saumon Label
Young leeks and Kumquat.
Cold or warm preparation of premium salmon, served with tender leeks and kumquat for freshness.
Coquillettes with aged Comté cheese and Paris ham
Coquillettes au vieux Comté et Jambon de Paris
« Doumbéa » House.
Comforting dish of small pasta (coquillettes) mixed with aged Comté cheese and artisanal Paris ham.
Slow-cooked Lamb
L'Agneau en cuisson lente
Meyer lemon, salsify-licorice and pumpkin.
Lamb meat slow-cooked to be very tender. Accompanied by winter vegetables and a touch of citrus.
V - Jerusalem artichoke cooked like a blanquette
V -Le Topinambour cuisiné comme une blanquette
V. Vegetarian
Vegetarian dish where Jerusalem artichoke replaces meat in a creamy white sauce (blanquette).

Cheeses

The aged cheese platter
Le plateau de Fromages affinés
« La ferme du Vaucanson » and « Père Fabre » goat cheeses.
Selection of aged farm cheeses, including local goat cheeses.
€20~ ≈ $23.00

Desserts

Paris Brest, creamy and iced
Le Paris Brest, crémeux et glacé
Traditional French pastry in a wheel shape, made of choux pastry filled with a praline mousseline cream.
Rum Baba, passion fruit, white chocolate
Le Baba au Rhum, passion, chocolat blanc
Moist cake soaked in rum syrup, served with passion fruit and white chocolate for sweetness.
€4~ ≈ $5.00
Strawberries, Mascarpone, Sabayon, rhubarb, meringue, hibiscus
Fraises, Mascarpone, Sabayon, rhubarbe, meringue, hibiscus
Fresh red berry dessert, accompanied by a rich mascarpone cream and an airy sabayon.
Mendiant fruits, creamy rice pudding, almond, apricot, lemon cream
Fruits du mendiant, riz au lait crémeux, amande, abricot, crème citron
Creamy rice pudding with dried fruits (mendiants), apricot, and a tangy lemon touch.
A soft and lost Bread, Vanilla ice cream
Un Pain moelleux et perdu, crème glacée Vanille
Slice of brioche or bread dipped in a milk-egg mixture then pan-fried in butter. Served hot with vanilla ice cream.
Filled with Peanut Praline, Macarons, Tarragon / lemon ice cream
Fourrés d'un praliné Cacahuète, des Macarons, crème glacée Estragon /citron
Gourmet plate with macarons and peanut praline, accompanied by an original herb and lemon ice cream.
Chocolate, lemon, farm cream and Rompope to drink
Chocolat, citron, crème fermière et Rompope à boire
Dessert featuring chocolate and lemon, served with Rompope, a Mexican egg and vanilla drink (custard-like).

End of menu

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Place Information

★
4.7
839 ratings on Google Maps
$
$$$ Pricey
📍 212 Av. de Nonneville, 93600 Aulnay-sous-Bois, France
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