L'Auberge des Saints Pères, the excellent restaurant and gourmet hangout in Aulnay-sous-bois (93)

Top-flight cuisine for excellent value- that's what awaits you at theAuberge des Saints-Pères, an astonishing restaurant located in the heart of a suburban area in Aulnay-sous-Bois, Seine-Saint-Denis. It's an address that was so popular, it was awarded a Michelin star for almost 20 years. It's a feat of arms that already sets this gourmet haunt apart. Even more recently, the chef of the Auberge des Saints-Pères, Jean-Claude Cahagnet, took the surprising step of voluntarily relinquishing his coveted star.

So, although theAuberge des Saints-Pères has withdrawn from the world of Michelin-starred restaurants, it remains an address not to be missed: here, you'll find gastronomy as refined as ever, with a meticulous sense of service and a warm, friendly spirit that can't be invented. In the heart of a contemporary setting that already echoes the plates you're about to taste, you'll find a three-course menu at €49, or a two-course lunch option at €39 (except weekends).

The menu evolves with the seasons, and everything is homemade, including the bread and ice creams. The emphasis is on French terroir, with plates that are both refined and gourmet, with an inventive twist and beautiful presentation. This is evident right from the amuse-bouche, which introduces us to chef Jean-Claude Cahagnet 's culinary universe with a lentil hummus on top of marinated scallops with fried onions for a crunchy touch: a clever way to awaken the taste buds with freshness.

During our visit, we preferred to give the chef carte blanche by opting for the Confiance menu: perfect for fans of blind tastings. We ask about our allergens and dietary requirements before letting the magic happen in the kitchen. We find ourselves between land and sea.

On one side, marinated scallops wrapped in kimchi cabbage, worked like sheets with a farandole of sundried tomato, black shallot, meyer lemon and kumquat condiments surrounding this peppy plate. It's a playful arrangement that allows you to experiment with different pairings as you please, proving that even fine dining can be fun!

• To be read
• Tips for the week of April 29 - May 5, 2024 in Paris: free or inexpensive outings
• What to do in Paris and the Ile-de-France region in April 2024? Our good plans and ideas to discover
• Where to eat out in Paris? Good addresses, discoveries and favorites by arrondissement

On the other side, we find a pan-fried escalope of foie gras, smoked with thyme and served with banana and smoked bacon, a comforting dish in this winter weather, with a sweet and sour twist that adds a gourmet dimension, while the texture remains soft and melting.

Next, we drift off to the seven seas and leave terra firma to savor a monkfish from a small boat accompanied by a Royale of butternut with a deliciously creamy texture, topped with a creamy velouté and sprinkled with home-smoked dried goat's cheese to spice things up. On the other hand, a roasted saithe is accompanied by orange-candied endives (excellent matching!) with a speculos and gingerbread sauce that takes us back to the holiday season and tender years.

Then it's on to the cheese, with an astonishing camembert with calvados, before closing this culinary symphony with a sweet tooth highlight. When it comes to dessert, there's no room for error. We awaken our inner child with a milk chocolate entremet, at the heart of which is a semi-salted caramel coulis that spills onto the plate as it is cut, accentuating the regressive aspect without weighing the whole thing down too much. A tamarind ice cream and a white chocolate chantilly topped with a marinated goji berry complete the balance of this dessert, allowing us to add more freshness or indulgence to our fork strokes!

For those who don't like sweet things, but still want to end this tasting experience on a sweet note, we can opt for a fruity proposal. On this day, nashi pears (Japanese) marinated in lime, rosemary and honey were served with a coulis (also pear), lemon curd for a tangy touch, and an ice cream with honey, vegetable charcoal and spices.

All the way to the end, we can testify to the creativity of chef Jean-Claude Cahagnet who, with or without a star, continues to surpass himself in offering local residents and visiting gourmets a fine gastronomic experience at the right price!