GAME SEASON 🦌

Dear friends of fine food,

Every autumn, game season returns to the Auberge — and once again this year, Audrey and her team have done us proud. Twelve-hour confit roe deer, wild boar stew with ras el-hanout spices, pheasant with armagnac, Grand Veneur saddle… served with the traditional game garnish — spätzli or tagliatelle, your choice.

The season is short and tables go fast: book yours on 021 824 12 08. See you soon in Gilly.

Roe deer surrounded by oak leaves

Season 2026 · Flavours of our forests

Game menu

Tradition & flavour

Seasonal cooking,
generous and honest

01

Starters

Creamy seasonal velouté 15.–

Cream-based soup, served with a floating-island egg.

Traditional-style duck foie gras 22.–

Slice of foie gras cooked in salt, fig chutney, balsamic vinegar and mixed salad.

Thai-style venison tataki served warm 18.–

Homemade soy marinade with sesame, cardamom, cinnamon, hazelnut and pistachio. Served with squash mousseline and toasted hazelnuts.

Artisan terrine of the moment 15.–

Slice of terrine served with mixed salad.

02

Signature dishes

Wild boar civet “One Thousand and One Nights” 38.–

Wild boar stewed in red wine with apricots, prunes and ras el-hanout spices.

Confit roe deer knuckle 42.–

Slow-cooked for 12 hours at 60 °C, coated in a merlot reduction with Espelette pepper.

Fanned pheasant fillet 35.–

Coated in a prune and armagnac sauce.

The grand game slate 50.–

Trio of game meats, 300 g, served with a warm sauce.

Boneless roe deer saddle “Grand Veneur” 48.–

Served on a plate, 180 g of meat.

Audrey Brayelle and her entire team wish you a wonderful meal.

Book a table

RÉSERVER UNE TABLE

Sélectionnez la date et l’heure!

Réservations encore possibles avant chaque repas uniquement par téléphone > Tél. 021 824 12 08

 

Step 1: Select guests, date and time

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