The restaurant
Welcome to the Inn of Delights –
Instructions (with a smile)
Dear customers, sit back, relax… and let us explain how to survive this culinary experience.
---
1. Practical tip: think about appetizers
A useful little tip: look at the appetizers first, before the main courses.
This is the first thing the server will ask you, and it avoids the awkward moment of "uh... wait, let's think".
Practical, quick, efficient… and it saves everyone time. Cheers.
---
2. The digital map (or how to say goodbye to Minitel)
Inside, we'll give you a tablet or a QR code. On the terrace, a QR code awaits you.
Our menu is 100% digital: the world is changing, so are we… and besides, the telegraph, the Minitel “3615 Menu Auberge” and the paper menu were starting to gather dust.
Ultra-simple navigation:
• The main menus are at the top.
• The sub-menus on the left.
• You tap on the photo of a dish → magic: description, allergens, details…
And if you get lost, don't panic: it's a map, not the Amazon rainforest.
---
3. If you're in a hurry… say so from the start
If you are in a hurry, tell the staff as soon as you arrive, the second you walk through the door.
Not at 1:15pm because you left at 1:30pm: at this point, even with a turbo-oven and a waiter on roller skates, it becomes complicated.
Early notification means we adapt, we speed things up, we pamper you.
Giving late notice = we do what we can, but we haven't invented food teleportation yet.
---
4. Allergens: we protect you, but help us too
Common allergens are indicated on the map.
But if you are allergic to parsley, chives, paprika, raw but uncooked vegetables, or veal but not beef (yes, it exists)... → tell the waiter.
Once the dish is placed on the table, it's too late to play chemist.
---
5. The service (almost always lovely)
On duty, we try to be smiling, friendly, helpful… in short, lovely people (most of the time).
But be warned: if you're aggressive or too familiar, we'll switch to an "incompatible update" version. We prefer to avoid that.
---
6. The server is not (yet) a robot
The waiter has 2 arms, 2 legs, and only one mission: to serve you to the best of his ability.
One day, he may be replaced by an ultra-fast robot… but for now, it’s still a human running around with his little heart and his sneakers.
When everyone arrives at the same time — those early, those late, those right on time — well… it’s complicated for him.
But don't worry: the kitchen always catches up, and as soon as your order is taken, you will be served quickly.
We promise, we're doing our best (without a built-in turbo).
---
7. The new plates (yes, they're not picnic plastic)
We replaced the slates: too heavy, too big, too much of a "workout" for serving.
The new plates are made of high-end, ultra-light material.
Some say: "Too bad, it looks like plastic"...
But when you halve the weight, the back of the service says "thank you".
---
8. Payment: no checks, even lovingly signed ones
We do not accept checks. Why?
Because after 4 or 5 bounced checks, we learned our lesson.
The identity document does not indicate whether the account is funded, and the procedures with the bailiff… how to put it… it takes as long as a Monday morning.
There is a sign at the entrance, but some people don't see it.
So we repeat it here, with affection.
---
9. Closing times (the chef also has a family)
The restaurant closes at 2:45pm and 10:45pm.
After 11 hours of work, the boss likes to get back to his family, get some sleep to be in a good mood, have breakfast with his children and… breathe. In short, live.
---
We wish you a delightful time at the Auberge des Délices.
Instructions (with a smile)
Dear customers, sit back, relax… and let us explain how to survive this culinary experience.
---
1. Practical tip: think about appetizers
A useful little tip: look at the appetizers first, before the main courses.
This is the first thing the server will ask you, and it avoids the awkward moment of "uh... wait, let's think".
Practical, quick, efficient… and it saves everyone time. Cheers.
---
2. The digital map (or how to say goodbye to Minitel)
Inside, we'll give you a tablet or a QR code. On the terrace, a QR code awaits you.
Our menu is 100% digital: the world is changing, so are we… and besides, the telegraph, the Minitel “3615 Menu Auberge” and the paper menu were starting to gather dust.
Ultra-simple navigation:
• The main menus are at the top.
• The sub-menus on the left.
• You tap on the photo of a dish → magic: description, allergens, details…
And if you get lost, don't panic: it's a map, not the Amazon rainforest.
---
3. If you're in a hurry… say so from the start
If you are in a hurry, tell the staff as soon as you arrive, the second you walk through the door.
Not at 1:15pm because you left at 1:30pm: at this point, even with a turbo-oven and a waiter on roller skates, it becomes complicated.
Early notification means we adapt, we speed things up, we pamper you.
Giving late notice = we do what we can, but we haven't invented food teleportation yet.
---
4. Allergens: we protect you, but help us too
Common allergens are indicated on the map.
But if you are allergic to parsley, chives, paprika, raw but uncooked vegetables, or veal but not beef (yes, it exists)... → tell the waiter.
Once the dish is placed on the table, it's too late to play chemist.
---
5. The service (almost always lovely)
On duty, we try to be smiling, friendly, helpful… in short, lovely people (most of the time).
But be warned: if you're aggressive or too familiar, we'll switch to an "incompatible update" version. We prefer to avoid that.
---
6. The server is not (yet) a robot
The waiter has 2 arms, 2 legs, and only one mission: to serve you to the best of his ability.
One day, he may be replaced by an ultra-fast robot… but for now, it’s still a human running around with his little heart and his sneakers.
When everyone arrives at the same time — those early, those late, those right on time — well… it’s complicated for him.
But don't worry: the kitchen always catches up, and as soon as your order is taken, you will be served quickly.
We promise, we're doing our best (without a built-in turbo).
---
7. The new plates (yes, they're not picnic plastic)
We replaced the slates: too heavy, too big, too much of a "workout" for serving.
The new plates are made of high-end, ultra-light material.
Some say: "Too bad, it looks like plastic"...
But when you halve the weight, the back of the service says "thank you".
---
8. Payment: no checks, even lovingly signed ones
We do not accept checks. Why?
Because after 4 or 5 bounced checks, we learned our lesson.
The identity document does not indicate whether the account is funded, and the procedures with the bailiff… how to put it… it takes as long as a Monday morning.
There is a sign at the entrance, but some people don't see it.
So we repeat it here, with affection.
---
9. Closing times (the chef also has a family)
The restaurant closes at 2:45pm and 10:45pm.
After 11 hours of work, the boss likes to get back to his family, get some sleep to be in a good mood, have breakfast with his children and… breathe. In short, live.
---
We wish you a delightful time at the Auberge des Délices.
Address
Schedules
Monday to Friday
10:00 - 14:45
18:00 - 22:45
Saturday: Closed
Sunday: Closed
10:00 - 14:45
18:00 - 22:45
Saturday: Closed
Sunday: Closed
