Dive into the heart of the 16th century!
This is one of those addresses that we rightly call "the institutions". The Auberge du Bon Fermier, a former 16th-century coaching inn, invites you to enjoy an unforgettable culinary experience in a warm, authentic setting.
The brick and stone facade invites you to step through the porch and step through the doorway of time, erasing five centuries in just a few steps. This inner courtyard, with its round cobblestones weathered by time and horse hooves, has seen many illustrious characters pass through its doors. The inn, listed as a Monument Historique, "has never ceased to function", explains Thierry Beine, owner since 1975. He was 18 years old when he bought this old building "with its creaks and creaks and soul," at a candlelight sale. Travelers, merchants and drapers passing through the city used to come here to eat," recounts this master of the Lucullus brotherhood. Here, he offers a fine, instinctive cuisine, composed "from the produce of local farmers. Vegetables are grown using sustainable agriculture methods by local agricultural colleges and market gardeners. Fish from Boulogne-sur-Mer is cooked according to the tide and Mister Goodfish's recommendations Listening to this champion of regional gastronomy and fine wines, it's easy to imagine the capons and meat quarters roasting, the stoneware mugs clinking, the transactions going well.
By the light of the fireplace
In the old stable, decorated with paintings and antiques, the tables are set, the Longwy lamps are lit and the flames are crackling. Wedges of suckling pig from Flanders roast on the spit for two hours before our very eyes, while we taste the Lucullus, homemade of course - everything here is - and "whose secret lies in the very fine cut of the cup". A real delight. That evening, I opted for Thierry?s suggestions: a cassolette of chanterelles and trumpets of death with Arleux garlic and a pan-fried fillet of pike-perch served with a champagne sauce, accompanied by a Montigny 2015. But the ode to local cuisine also extends to countless other delights: poached demi-coquelet, filet de mignon de porc à la crème de chicorée, filet de b?uf au poivre de Malabar flambé au cognac will make way for game this autumn. "I'll be cooking red partridge, duck with turnips and sugar, caramelized in the style of lacquered duck, and marcassin with mushroom, red fruit and blackcurrant sauce," he smiles, his eyes shining with mischief.
Cozy night
Walk past Arthur, the knight in shining armor, up the ancient staircase to the soft carpets, stretched tapestries and opulent linen cupboards. Admire the exposed timbers, the thick doors, the corridors that seem to lead to secret places. Here, every object has a story, patiently collected by Thierry and his wife, both antique enthusiasts. Trust him to help you choose one of the sixteen rooms, all different and as cosy as you'd like. I fell asleep with my head full of images of yesteryear, in the room named after Françoise Badar, the 17th-century creator of Valenciennes lace? Visitors looking for adventure, don't pass the Auberge du Bon fermier without entering!
This is one of those addresses that we rightly call "the institutions". The Auberge du Bon Fermier, a former 16th-century coaching inn, invites you to enjoy an unforgettable culinary experience in a warm, authentic setting.
The brick and stone facade invites you to step through the porch and step through the doorway of time, erasing five centuries in just a few steps. This inner courtyard, with its round cobblestones weathered by time and horse hooves, has seen many illustrious characters pass through its doors. The inn, listed as a Monument Historique, "has never ceased to function", explains Thierry Beine, owner since 1975. He was 18 years old when he bought this old building "with its creaks and creaks and soul," at a candlelight sale. Travelers, merchants and drapers passing through the city used to come here to eat," recounts this master of the Lucullus brotherhood. Here, he offers a fine, instinctive cuisine, composed "from the produce of local farmers. Vegetables are grown using sustainable agriculture methods by local agricultural colleges and market gardeners. Fish from Boulogne-sur-Mer is cooked according to the tide and Mister Goodfish's recommendations Listening to this champion of regional gastronomy and fine wines, it's easy to imagine the capons and meat quarters roasting, the stoneware mugs clinking, the transactions going well.
By the light of the fireplace
In the old stable, decorated with paintings and antiques, the tables are set, the Longwy lamps are lit and the flames are crackling. Wedges of suckling pig from Flanders roast on the spit for two hours before our very eyes, while we taste the Lucullus, homemade of course - everything here is - and "whose secret lies in the very fine cut of the cup". A real delight. That evening, I opted for Thierry?s suggestions: a cassolette of chanterelles and trumpets of death with Arleux garlic and a pan-fried fillet of pike-perch served with a champagne sauce, accompanied by a Montigny 2015. But the ode to local cuisine also extends to countless other delights: poached demi-coquelet, filet de mignon de porc à la crème de chicorée, filet de b?uf au poivre de Malabar flambé au cognac will make way for game this autumn. "I'll be cooking red partridge, duck with turnips and sugar, caramelized in the style of lacquered duck, and marcassin with mushroom, red fruit and blackcurrant sauce," he smiles, his eyes shining with mischief.
Cozy night
Walk past Arthur, the knight in shining armor, up the ancient staircase to the soft carpets, stretched tapestries and opulent linen cupboards. Admire the exposed timbers, the thick doors, the corridors that seem to lead to secret places. Here, every object has a story, patiently collected by Thierry and his wife, both antique enthusiasts. Trust him to help you choose one of the sixteen rooms, all different and as cosy as you'd like. I fell asleep with my head full of images of yesteryear, in the room named after Françoise Badar, the 17th-century creator of Valenciennes lace? Visitors looking for adventure, don't pass the Auberge du Bon fermier without entering!
Services
Services
Bar
Baby's chair
Garden
Baby's cot
Private parking
Restaurant
Meeting room
Lounge
Terrace
Laundry
Room service
Wifi
Payment methods
Payment methods
Payment methods
Credit card
Holiday vouchers
CashCapacity
Capacity
12 Bedroom(s)
Accepted customers
Accepted customers
- Individuals
- Groups
