In an unassuming town just south of Amiens, the Aubergade in Dury tempts foodies away from the big city with its Michelin-starred dining in an intimate setting for just 12 diners at a time.
A native of Abbeville midway between Amiens and the Baie de Somme coast, Eric Boutté trained with prestigious chefs elsewhere, including Joël Robuchon, before returning to his region to focus on using the best of its produce in his creative cuisine. Ingredients from Amiens' Hortillonnages (floating market gardens cultivated since medieval times) and local seafood are a particular focus.
The restaurant's pared-back decor allows one to concentrate on dishes that vary seasonally but may include seared mackerel filet with fennel compôte, tomato jelly and gazpacho jus; pan-fried sweetbread escalope with baby lettuce, peas and bacon cream; and crunchy chocolate fondant with a mango medley. The five-course menu includes the option of a wine flight hand-picked by the sommelier.