Monday: Closed
Tuesday: Closed
Wednesday: Closed
Thursday: Closed
Friday: 12:00 – 13:30, 19:00 – 21:30
Saturday: 12:00 – 13:30, 19:00 – 21:30
Sunday: 12:00 – 13:30
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A Gastronomic Restaurant Near Dijon
Just minutes from Dijon, come discover the Auberge de la Charme, a calm and authentic place. You can recharge between these centuries-old walls to better appreciate the flavors developed by the team of chefs, a subtle blend of tradition and innovation.
Chefs Nicolas Isnard and David Le Comte took over the Auberge de la Charme in June 2008. Eight months after settling in Prenois, they earned their first Michelin star.
In a soothing setting, come discover the alliance of gourmet cuisine and conviviality, pleasure and creativity, with gastronomy and simplicity as the guiding principles.
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A student at the Hotel School in Sète and then in Béziers, he completed an apprenticeship in a restaurant where fish arrived directly from the fish market, making him sensitive to the culture of quality produce.
His career then crossed paths with some of the greatest signatures. In Villeneuve-lès-Avignon, Nicolas honed his skills at the starred restaurant ‘Le Prieuré’ then moved to Paris, where alongside his service at the Hôtel Matignon, he came to learn from the chefs of luxury hotels, at the Ritz, Plaza Athénée or Crillon. For one season, he experienced the atmosphere of a chic resort in Crans-Montana before joining a friend at the Vieux Logis, in Trémolat in the Dordogne.
After 6 weeks, the Chef offered him the position of Sous Chef but, perhaps due to lack of confidence, Nicolas didn’t feel fully ready to take on this role. He preferred to explore other opportunities, such as in Lyon, with Philippe Gauvreau at the Pavillon de la Rotonde (2 stars) or with Chef Francis Cardaillac for an opening project in Albi.
Finally, the desire to know the world of a multi-starred Chef with a passionate character excited Nicolas, who contacted Jacques Maximin, Edouard Loubet and Gilles Goujon to offer his services. With the latter, there was a connection that led him to enter as Second Sous-Chef before becoming Head Chef with him the following year, in his 3-starred house in Fontjoncouse.
In 2006, Nicolas then took over the kitchens of the Château de Curzay, near Poitiers, earning a Michelin star and the distinction of ‘Young Talent’ by the Gault Guide.
Two years later, with the ambitious clan he was part of, where David and Cécile accompanied him, Nicolas embarked on the adventure of L’Auberge, in Prenois, the ideal ground to reveal his full gastronomic signature and a warm and sincere atmosphere.
After his CAP at the Hotel School of Tain l’Hermitage – David is originally from Montélimar – he joined Saint-Rémy-de-Provence, at the Vallon de Valrugues, first as an intern and soon under contract, taking on all positions over 6 years.
His journey then took him to Fontjoncouse with the three-starred Chef Gilles Goujon where different encounters would change his destiny. There was of course Nicolas and Cécile with whom he would soon associate, then Anthony too, an apprentice and now Chef of the Auberge.
After 3 years, David joined Nicolas and Cécile at the Château de Curzay and then developed with them the idea of building a project with their common signature.
In 2008, when the three companions opened L’Auberge in Prenois, it confirmed the unique balance they had managed to establish.
