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    Auberge le Chaudron

    5.0 (1 review)

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    Recommended Reviews - Auberge le Chaudron

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    3 months ago

    Excellent food and service. Very accommodating of fussy tastes! Not too expensive. Pleasant helpful staff.

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    Two Stews and a Cockatoo - This bird is absolutely stuffed.

    Two Stews and a Cockatoo

    5.0(1 review)
    3.7 km

    Polly wants a five spiced duck with passion fruit jus!…read moreHeydon Young had a brilliant french restaurant in Crowie for many years called La Goulue. Typically its hard to find an English translation. Academics say there are two very similar English meanings. The first is 'the glutton' and the second is 'Andrew O' Two Stews and a Cockatoo is a new place in Gordon where Heydon has finally returned to the pans. It is absolutely fantastic. Quirky, fun, but mainly just great great food. We went with another couple and the concept just fits perfectly. All shared plates and all well explained by friendly intelligent staff. Wine can be ordered by 'flight' meaning that when you have decided on say, a pinot noir, you get three generous tasting glasses from three different wineries, for example a. somewhere I have now forgotten but was called 'Mud', b. Victoria and c. Central Otago. There's a coaster underneath the glasses explaining which wine is which. So you don't get confused the glasses are even marked a b and c. I ordered a flight of Pinot Noir because it would have been criminal not to revisit Heydon Young's duck and God only made Pinot Noir after a big night on the duck, or was it the other way around? Other stuff included fried goat's cheese, beetroot jam & char grilled ciabatta that just dropped jaws , smoked fresh salmon, pulled pork, a duck pork and pistachio terrine with pickled cherries, and roasted beetroot, orange, blue cheese & caramelised walnut salad with pomegranate dressing. My friend Maria would say 'Good Lord' and so would I. The two owners are somehow called Stew, even though one is a woman. They buzz around making sure the place hums. It is super value when you remember that this is high end food and produce cooked by a highly skilled classic chef. All up we got out of there for less than our target of $70 which is what we would have paid if we had gone to a parents function at Kirribilli RSL like we were supposed to. Instead of mankety tarts and party pies we ate extremely well, didn't have to mingle, didn't have to drive to Kirribilli in a downpour and find parking, and we didn't have to salute the Queen at 9.30. We nearly did the salute anyway because we also had Champagne and a couple of glasses of Coopers and a couple of glasses of Burgundy as well as the pinot flight - we would have saluted Bronywn Bishop if she walked past , oh yeah - the Central Otago won hands down. This place is just fantastic - go!

    Ferme Auberge Le Maraval

    Ferme Auberge Le Maraval

    4.0(1 review)
    12.8 km

    Le Maraval is a farm-inn in the Dordogne. We went one summer night for a country dinner that just…read morekept going and going. There are different set menus to choose from. We ordered one for 22 Euro and another at 27 Euro. Our 6 course dinner included alcohol (liqueurs, wine). We also ordered some extra aperitifs. Rough summary of our epic country dinner: 0. We started by ordering some aperitifs: black walnut and chestnut. At least one of them was homemade, from their own nuts. Both were good. 2 Euro each. 1. Peasant soup (soupe de paysanne) was flavourful, salty, with chunks of soft bread. Nice and comforting. 2. Shots of fruit liqueur from a bottle shaped like the Eiffel Tower. Red wine in a carafe for dinner. 3. Pâté & bread course: Cou farci de canard (stuffed duck neck) and Foie gras entier with a glass of sweet Bergerac wine (I believe the foie gras & wine was the reason for the higher-priced 27 Euro menu) 4. Main course: Duck breast stuffed with foie gras and mushrooms with potatoes Sarladaise. Duck was overcooked. 5. Simple salad of lettuce with vinaigrette 6. Cheese & bread course: Soft fresh cow's milk and goat's milk cheese, with crusty Perigourdine bread. 7. Dessert: Walnut tart 8. More liqueur from the Eiffel Tower bottle. Several courses came in a communal serving dish/bowl, with more than enough for the two of us. It's impossible to eat everything. Food is hearty and comforting. The owner (Eric) was friendly, enthusiastic and happy to tell us tourists about the food and the culture of Perigord. It was wonderful to sit in Maraval's countryhouse stuffed full of food and drink, basking in the warmth of the countryside.

    Auberge le Chaudron - restaurants - Updated May 2026

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