Most-loved dishes
AI summary of what 6 dish mentions say about the food
Reviewers rave about the "Agnello di monza e michel" as a standout, delivering rich, buttery depth. The overall vibe is one of indulgent, rustic elegance that feels both comforting and refined.
“I ordered the lamb from Monza and Michel. We searched a lot and it seemed hard to avoid tourist traps, so we decided to try this lamb. It's about an hour by car. The lamb is perfectly cooked — real lamb, the chain is something you have to try once in a lifetime. They're called that because they graze in the plain in front of Monza and Michel, which is in front of the sea, so the grass is impregnated with salt. The meat is incredible. In France, lamb is eaten more rare than in Italy. The butter to cook the lamb so rare must be exceptional meat. I want to taste the fat. These are two different cuts of lamb that cook at low temperature for 6 hours. Look at the shoulder — it's perfect. The lamb confit in onion butter from Roscoff is even better, static in the oven now. It's perfect.”
What creators say
1 creator has covered Autour du Beurre. Most active: Where The Foodies Go
- Where The Foodies GoLoved
Bretagna: il burro Bordier e Saint-Malo, la città dei corsari 🏴☠️☠️🦜 - Viaggio In Francia - Ep. 15 · @ 5:31
Autour du Beurre is a wonderful bistrot where everything is made with Bordier butter — we had an amazing four-course menu dedicated to scallops and butter, and the lamb was incredible.
Dishes mentioned
Tartare di Granchio con Panna Cotta al Formaggio di Capra, Lime e Vodka e Gelato all'Avocado
This crab tartare is placed on a goat cheese panna cotta with lime and vodka, and there's also an avocado ice cream. The beauty is that it doesn't overpower the crab, but it arrives at the end like poetry. I have to taste the avocado ice cream — it's absolutely buttery. Plus there's a goat crumble, because goat is the best animal there is.
Capesante con Caviale e Burro alle Alghe e Salicornia
These scallops with caviar and seaweed butter, and this salad you see is salicornia — sea asparagus. This is my favorite mollusk with my favorite butter. The sprinkle of caviar to make it rich — I'm dying now.
Agnello di Monza e Michel
I ordered the lamb from Monza and Michel. We searched a lot and it seemed hard to avoid tourist traps, so we decided to try this lamb. It's about an hour by car. The lamb is perfectly cooked — real lamb, the chain is something you have to try once in a lifetime. They're called that because they graze in the plain in front of Monza and Michel, which is in front of the sea, so the grass is impregnated with salt. The meat is incredible. In France, lamb is eaten more rare than in Italy. The butter to cook the lamb so rare must be exceptional meat. I want to taste the fat. These are two different cuts of lamb that cook at low temperature for 6 hours. Look at the shoulder — it's perfect. The lamb confit in onion butter from Roscoff is even better, static in the oven now. It's perfect.
Capesante Ripiene con Burro alle Alghe e Zuppetta di Castagne e Zucca
This dish is also stuffed with scallop, seaweed butter, and underneath there's a soup of chestnuts and pumpkin. It's buttery, indescribably good. The scallops are delicious, but what comes out is the butter — the undisputed king of this dish.
Galletta di Grano Saraceno con Crema di Funghi, Capesante e Pepe e Cioccolato
This is the last dish of the four-course menu dedicated to scallops: a buckwheat galette with a mushroom cream, scallops, and on top there's pepper and chocolate — a variety selected by Monsieur Roellinger. The buckwheat is very cool because it gives a nice crunchiness. The pepper and chocolate lives up to its name — it's really chocolate, a great dish.
