La Bonne Auberge, the brainchild of renowned hospitality guru, Maurice Taylor has something very few other restaurants in Glasgow have - 41 years of trading history!
You’ll notice, as I did, the minute you walk in the front door, that everything swings into action very quickly - yet with all of that, nothing feels rushed.
The decor is very traditionally French brasserie, the only thing missing was some French accordion music or a bit of Edith Piaf and you could have transported me back to Paris.
My other half and I were dining from the Valentine’s menu which had a selection of three starters, five mains, three desserts and side orders (charged separately).
We chose one of the house specialities which has been a constant for many years; the rich chicken liver pate, served with a portion of toasted brioche bread and a side salad with a chutney dressing. This was a smooth slab of soft pate and one of the best I have had the good fortune to taste.
Next up was the CO’s chargrilled pork cutlet, served with a creamy mash, black pudding and an apple compote. Tender soft meat full of flavour topped with a slice of local black pudding, accompanied by a smooth, buttery mash along with a sweet apple compote. A peppercorn sauce was also on offer.
My chargrilled rib-eye steak, ordered rare, was served with fries, green beans and grilled tomato along with a green peppercorn and brandy sauce. However I asked for the fries to be replaced with potato Dauphinoise and a side of mushrooms and onion rings in addition.
A perfectly cooked steak arrived surrounded by a sauce which neither drowned it or overloaded the flavour of the meat. Added to that the potato was soft, creamy with a good taste of garlic and was well seasoned. The onion rings were huge, and cooked in a crispy batter almost reminiscent of Tempura, yet remained fresh with a nice bite inside as opposed to the mushy offering which masquerades as an onion ring so often.
One thing to be aware here is that this isn’t Michelin fine French dining - it doesn’t pretend to be either, its good old fashioned French traditional brasserie with more than a nod to its roots.
Now to dessert. Unfortunately this didn’t match up to the high standards experienced with the rest of the meal. The Ecclefechan Tart was, well let’s just say the pastry was well-fired, and leave it at that. Still it’s a good 8/10!