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L'Auberge Ravoux

L'Auberge Ravoux

The cheese plate at the Auberge Ravoux (from south to north): confit de coquelicot (jelly made from wild poppies), Roquefort Papillon (left), Brie de Meaux (right), Comté (aged 12 months), and Salers (aged 18 months) / L'assiette du moment à L'Auberge Ravoux (du sud au nord) : confit de coquelicot, le Roquefort Papillon (gauche), le Brie de Meaux, le Comté (12 mois), le Salers (18 mois).

The pretty town of Auvers-sur-Oise is about an hour north of Paris and is most famous for being van Gogh’s last residence before his death. We ate lunch at the Auberge Ravoux, where van Gogh lived for about two months, in the original common room. 

Lunch was good, but the cheese plate was outstanding. A ripe Brie, deliciously balanced Comté (paired with a jelly made from wild red poppies!), a salty Salers, and the creamy Roquefort were individually excellent. Collectively, they provided a perfect end to the meal.

L'Auberge Ravoux, 2 Rue du Général de Gaulle, 95430 Auvers-sur-Oise

Fromage

Fromage

Château de Chambord

Château de Chambord

Visiting van Gogh

Visiting van Gogh