Very good food and amazing place
|Fermé Entre 14h Et 16:30h|
L' Auberge du Dragon Rouge (The Red Dragon Inn) and its owner, Martin Gauthier, have been welcoming passersby and adventurers in search of victuals and beer since October 1992. For Martin, the love of the medieval era goes back to his childhood. "We used to play Dungeons and Dragons, and the passion for the game turned into a passion for history. That passion for history led to my interest in the culinary arts of the Middle Ages," he explains.
But Martin's entrepreneurial spirit stretches back to when he was a teen. During his high school years, he was printing on clothing. "At 16, I was already in my element," he says. "We had a premises, graphic artists and employees." When he was 20, he sold his shares in the printing company to embark on his epic quest, setting out on the road to adventure, a road that led into the great world of catering.Read the story of Auberge Du Dragon Rouge
THE COMMON POTAGE
Prepared daily with love. Ask the innkeeper what delicious combination has been simmering on the stove.
GREENS FROM THE MAISTRE QUEUX
Mix of crispy greens and vegetables served with dressing
As main course
Hot Calabrese dry sausage in a fried dough. Served with a mustard, curry and honey sauce. A good one to share.
YOUNG DRAGON WINGS
Slightly spiced, they make the cognoscenti happy. The perfect appetizer to share.
BASKET OF BREAD GRILLED WITH CHEESE
Baguette spread with our legendary honey butter, then grilled with cheese.
DRAGON ROUGES BASKET OF BREAD GRILLED WITH CHEESE
Baguette spread with our legendary honey butter, with chunks of Calabrese sausage and ribs sauce, then grilled with cheese. A true classic that will make history.
Stout and sprinkled with the Devils spices.
Thin, cracking and sprinkled with sweetened cinnamon
Thin, cracking and sprinkled with sweetened cinnamon
DELICATESSEN MEATS PLATE
Duck rillettes, chicken liver mousse with pistachios, wild boar pâté, proscuitto, dry sausage make up for this generous plate that true companions share. Come with bread croutons.
Cup of dip
Bowl of dip
Confit duck leg, confit guinea fowl leg, roasted chicken, confit wild boar sausage, viking quenelle and piglet spareribs. Comes with the side dish of your choice.
WILD BOAR GARGANTUAN FEAST
Game pie, cider and wild boar stew, confit wild boar sausage, wild boar spareribs and wild boar hind shank. Comes with the side dish of your choice.
Available with any main course . CHOICE OF APPETIZER
Leeks and mushrooms crepe
Chicken liver mousse with pistachios
MAIN COURSE OF YOUR CHOICE
JODOINS PALATE CLEANSER
To the price of the selected main course
No substitution possible
A nice option for the undecided!
Two choices, one of wild boar
THE VIKINGS QUENELLE
Beef, Calabrese sausage, garlic, bell pepper, jalapeño pepper and cheese nicely put together and wrapped in a round puff pastry. Makes the most famished of your party really, really happy.
Marinated, simmered and browned pork back ribs coated with our unique maple syrup and horseradish sauce.
Guinea fowl, duck and wild boar cooked in a puff pastry. The game pie is a favorite of our maistre queux. Served with a rich red wine and shallot sauce.
WILD BOAR SPARERIBS
Marinated over a long time in a secret mixture, then cooked in a court bouillon before being perfectly grilled. Tender and tasty, its one of the Auberges classics.
WILD BOAR AND CIDER STEW
Wild boar cubes grilled then simmered in a gourmet cider sauce and garnished with pearl onions and mushrooms.
CONFITS ARE TOO GOOD TO BE !
The following dishes have simmered for a long time in duck fat, and have thus reached an unequaled level of tenderness.
WILD BOAR SAUSAGES CONFIT
GUINEA FOWL CONFIT
Red wine and shallot sauce
Stout and sprinkled with the Devils spices.
Thin, cracking and sprinkled with sweetened cinnamon.
Frite à confit
Invented by Julienne, its the salty and common kind.
Created in Hambourg in 971 after an argument broke between the chef François de Bovin and his wife. One of the most popular plates was the hilt (minced meat shaped in the form of a sword hilt, i.e. round). Thus, as the argument was building, the enraged Bovin threw a hilt at his wife; it smashed against a wall and landed in a frying pan. Thats how the patty was born. Bread, toppings and fries came later on. Another accident made History.
Bread ground beef - bread or all dressed *
Perfect mix of chick peas and spices. Choice of mozzarella or Swiss cheese. Mayo, lettuce and tomatoes.
Ground beef, mozzarella of Swiss cheese. All dressed.*
OF THE BUTCHER
Ground beef + choice of : bacon, Merguez sausage or Calabrese sausage. All dressed.*
THE BIG HOG
Smoked pork shoulder, Dijon sauce and caramelized onions.
Ground beef, Calabrese sausage, jalapeño peppers relish, Dragons blood and Dijon mustard. All dressed.*
Ground beef + choice of : Brie, blue, sharp cheddar, goat or cream cheese. Mayo, lettuce and tomatoes.
CREAMY CHICKEN AND BACON
Chicken breast, cream cheese, bacon. Mayo, lettuce, tomatoes and Dijon mustard.
OF THE MINOTAUR
Braised beef, mayo, crunchy onions and smoked jalapeño peppers.
OF THE OGRE
Ground beef, mozzarella cheese, bacon, mushrooms, bell peppers and onions. All dressed.*
Ground wild boar. Mayo, lettuce and tomatoes.
WILD BOAR WITH BRIE
Ground wild boar + runny Brie cheese. Mayo, lettuce and tomatoes.
A galette made for the biggest eater of all times. Two pounds of meat and sausages, one pound of bacon, sharp cheddar, caramelized onions, stewed confit cherry tomatoes. Gargantuan! As you can imagine, the beast is quite thick, so be aware of an additional preparation time. If you manage to eat it all, well give you a rare MAGICAL ITEM : the bottomless horn of fries.
ROOT VEGETABLES CONFIT OF THE BIG HOG
Potatoes and sweet potatoes garnished with pulled pork, cheese curds and chipotle pepper and red wine sauce.
ROOT VEGETABLES CONFIT OF MAISTRE QUEUX NAZAIRE
Our master chef hits the spot again with this gargantuan creation. we put Merguez sausage, a mountain of Calabrese sausage we put Merguez sausage, a mountain of Calabrese sausage and bacon, and we coat it with a rich sauce before adding the cheese curds.
MONSIEUR SÉGUIN ROOT VEGETABLES CONFIT WITH DUCK CONFIT
Potatoes and sweet potatoes coated with a five-pepper sauce, garnished with duck confit, cheese curds and crumbled goat cheese.
EXTRA FOR THE GOURMANDS
Fried onions, mushrooms, smoked jalapeño peppers, mozzarella, Swiss cheese
Bacon, Merguez sausage, Calabrese sausage, Brie cheese, goat cheese, cream cheese, cheese curds, sharp cheddar, blue cheese
The Ogres Mix
(bell peppers, mushrooms, onions)
Mayo (regular or with herbs)
Main dish to share
THE INNKEEPERS SALAD
Made by the innkeeper, this salad combines roasted chicken, nuts, dried fruits and cheese and will satisfy the most ferocious appetites.
Replace chicken by duck confit
COOKIES WITH A GLASS OF MILK
HOME MADE ICE CREAM AND FROZEN GOODS
Stirred in small batches, different every time. Ask your innkeeper about the selection of the moment.
Vanilla crème brûlée + Almonds and chocolate mousse. A velvety delight !
MOIST CHOCOLATE CAKE WITH CRANBERRIES AND GRAND MARNIER CHUTNEY
Melting and tender moist dark chocolate cake served with a cranberries and Grand Marnier chutney, coated with caramel
BLACK BEER CHEESE CAKE
Sometimes we go a bit too far, and it might apply to this cake. Graham cracker crumbs crust, cream cheese marbled with a black beer caramel, on top of which we put some sweet crisp.
A BIG PORKY CHUNK
A LA GARGANTUA STYLE
(to share with your friends, 8 pers.)
Topping of caramelized bacon (each serving)
Thanks the maistre queux and his apprentices.
We add them throught the night and offer them at the end of their shift.
ONE ROUND OF SHOTS
On top of having the privilege to go in the kitchen to cheers with them, lAuberge offers you a shot.
Think your friends might be familiar with this merchant? Ask your friends on Facebook to see what they think.
vraiment génial. du fun en masse une expérience hors du commun. c'est loud et on aime ça! la nourriture très bonne la bière en marmite trop cool! bravo à toute la gangs!!!
Really liked it ,food was amazing
This place was awesome. We went for a special occasion but we'd gladly make up a reason to go again. Everything was really fresh and tasted great.
Ambiance Festive, et très bruillante.
Great atmosphere and ambience, a sure win!
L’auberge du Dragon Rouge vous transporte à l’époque du moyen âge, avec ses serveurs costumés, son ambiance de fête et ses plats aux noms amusants : le gâteau de la mort, les galettes au sanglier (hamburgers), etc. Vous passerez une fabuleuse soirée avec vos proches. Allez, à la fête!
I went here for a birthday party as part of a large group. This place is quite unique.. the inside is made up like a wooden medieval tavern/inn. They asked us to put on rag-like robes over our clothes. Your food is served in a wooden bowls and plates and is simple.. you have to eat most of the food with your hands. The sing for you using instruments that are made to look like lutes and a wooden flute. They had games between the courses for entertainment. Clearly they were trying to recreate a medieval experience, so anybody who wants that would probably enjoy the place. I don't know how much of our experience was due to it being a birthday event but it was fun nonetheless. Personally, I didn't enjoy the food all that much and the price was a bit steep, but this is a place you go to for the entertainment and originality more than the food. I suspect somebody who was into the medieval thing more than me would love it.
For over 20 years, the Oyez Oyez troupe has combined dining events with time-travelling entertainment. At the Auberge du Dragon Rouge, visitors jump back several centuries to meet characters from the Middle Ages: knights, troubadours, priests and nobles, and sample their feasts, fit for fine palates. Menu items include guinea hen with duck confit, wild boar sausages or ribs, and wild game tourtière.View this Smart List
A trip to the medieval era, anyone? They don’t take reservations here; it’s first come, first served. Start the evening with cold cuts and delicatessen items composed of duck rillettes, chicken liver mousse and wild boar pâté, perfect for sharing with your friends. You can then continue with the gargantuan feast (duck, guinea fowl, and spare ribs) or the gargantuan wild boar feast!View this Smart List
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