At Aubaine there is bread with everything.

They say “Le bon pain suscite le désir de manger”. Exactly so. Lunch at Aubaine begins with a basket of various breads, an edible exhibition of the art of boulangerie. Most customers have two. This is fine: more bread is always available, the boulangers do not rest for long.

Lunch may be a classic Nicoise with fresh tuna steak or the Aubaine house Salad with king prawns, mixed leaf salad with citrus fruits, apple and balsamic dressing. Perhaps try …some more bread…? Try the fish; Pan fried scallops with roasted Pink Lady apple and crispy vegetables on a light saffron sauce, or Roasted salmon on a bed of truffle oil flavoured crushed potatoes served with a light watercress juice. If it is in winter, a Blanquette de Veau, with veal dices in a light creamy sauce with brandy cognac, pancetta, button mushrooms, and caramelised onions served with tasty wild rice. In any season, an imaginative pasta dish. Or Aubaine Burger with Sliced beef fillet with tartar sauce, sun dried tomatoes, red onions, Swiss cheese, cos lettuce and home made bun served with French fries, or our traditional French onion soup served with gruyère cheese croutons. Aubaine’s chefs chalk daily specials on a board.

And, naturally, a stimulating glass of champagne, the house wine (a Picpoul from Languedoc) or an aristocratic Chablis.