Auberge de la Charme
As Featured In...
From Food & Wine, Oct 2009
“Chef Nicolas Isnard goes to the market each morning, then prepares dishes like roasted pigeon with fresh porcini and black Burgundy truffles...” MORE>>
From Food & Wine, Jul 2004
“Chef David Zuddas's intimate Burgundy restaurant once housed the village forge, and it retains a...” MORE>>
Last updated October 2009 lastArticle = 10/2009 and lastAward =
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