Auberge de la Cigogne
Rue d'Or 24
Cuisines: European, Continental
About
Our favorite restaurant in the old town lies close to the covered, wood-built Pont de Bern, a five-minute walk downhill from the cathedral. It was originally built around 1770 as a combination forge and postal inn (presumably where travelers could get basic overnight services for both their horses and themselves, including repairs of broken horseshoes). There are a lot of elegant touches to this place remaining from many years ago, including an interior courtyard where tables are set out during clement weather, floorboards made of wide oaken planks, and a ceiling made from very old wood salvaged from a nearby farmhouse, all bound together with a color scheme of honey and wheat. Menu items change seven times a year, but are likely to include caramelized veal with ginger and lemon; scallops marinated in a Thai-style curry sauce with pineapple chips; a mini-lasagne of saffron-flavored shrimp with braised leeks; and roasted quail stuffed with foie gras and wild mushrooms. Dessert might include marinated cherries with Drambuie and a stracciatella mousse. Fréderic Duvoisin is the chef at this well-run place; his charming wife, Sophie, manages the dining room.
