Average price €64
Free serviceInstant reservation
A bucolic break on the banks of the Yonne. The chef uses quality ingredients to concoct tasty, traditional cuisine. There is a terrace skimming the ...
Read more on the MICHELIN Guide's website
We had dinner outside at the river, beautiful view. The food is traditional French, the service is good and the wine-list (like a bible) is huge.
Great restaurant with wonderful menu in the classic French style
Excellent food and service in a lovely canalside setting. Every dish was delicious and the wine pairings were perfect. We would return in a heartbeat!
We all thought le patron was too pushy. Good food and nice setting
We booked online, on the Fork actually, and when we arrived we were arrogantly told the manager does not check online bookings. We left feeling we were robbed by the head chef, basically he charmed us into thinking he was doing us a special deal, and something unique, but then fed us what he had left for the day from the set menu but charged us individually for each course. He charged us 68 Euro for a wine that was 48 Euro on the menu (our fault for not querying it at the time). If you're going to spend your money on a special meal, rather do it in a place where you will feel like it was a worthwhile exchange rather than leaving feeling manipulated by a clearly greedy stereotype. We did email to query all this after but our feedback was ignored.
à refaire ..
Déjeuner : de 12h à 14h (sauf mardi et mercredi)
Dîner : de 19h30 à 21h00 (sauf mardi et mercredi)
12, quai de l'Yonne, 89290, Vincelottes, France
Bord des quais de l'Yonne
Oui
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Située au bord des quais de l’Yonne, l’Auberge les Tilleuls vous accueillera dans un décor cosy et traditionnel.
Les plats concoctés délicatement par le chef égayeront toutes les papilles ! Vous serez conquis par la fraîcheur des produits proposés ! Le chef, Monsieur Renaudin, s’inspire de produits locaux et saisonniers et innove constamment pour le plaisir des plus gourmands. Vous dégusterez des viandes de la région, entre autres le filet de charolais à la crème d’Epoisses Berthaut ou encore sa somptueuse terrine de volaille Lucullus.
Le Chef Renaudin donne aux saveurs habituelles un zeste d’originalité ! Il garnit les assiettes de l’Auberge des Tilleuls de par sa créativité depuis 1980. Si vous souhaitez prolonger votre séjour gustatif, l'hôtel du restaurantpeut vous accueillir dans l'une de ses cinq chambres ou dans la chambres des moines.
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Log in to TheFork ManagerFree serviceInstant reservation