"I admit, with the Lent I don't think so. But is that my fault? Can I have something to take part in the cooking lessons now taking place, sacrifice me for the readers on gastroguide? Today the path led us through Bischofswerda to L ' Auberge. Through the grey rainbows, the houses were even more sad, but then the view of a blue facade opens and the imagination shows that the small pre-garden is hopefully flourishing from spring. So you enter and the picture is changing. We found ourselves nicely in the restaurant. This is called Le Bonjour, a wonderful vaulted cellar, pure romance, still underlined by the decor with wood, cozy illumination, ample candles, French way of life celebrating images... The tables are solemnly covered, strengthened tablecloths and napkins, glasses. ... That's what you want. And the chef, Mrs Weßollek, has spent her teaching and walking years in France. Of course we also looked into the map, which according to the different regions of France allocated food and wines. We chose the KSS menu in 4 courses, because of the carists unfortunately only once with wine tasting 44,00/67,00€ . A jammer, alone, if you had to listen without wine, with what devotion and flowery words Mr Mitschke described the well-chosen wines. After a delicious greeting from the kitchen, from which I remember the delicate pieces of duck breast, the menu started. Barrel breast from the oven, chorizo and fillet from the bead on lentil salad, in tomato coriandervinaigrette. Sounds great and courageous, because Wachtel gets dry quickly. This was not the case, but we were offered a perfect pale man's mouse where the individual ingredients were harmonized to the best. And we could still enjoy bites for bites, as the warm plates were holding in. Now a very nice intercourse: Sapphire mussel by type of Provence on Fenchellauchfondant with a rice from the Carmargue. Here again as an eye-catcher, explained with nice words. The scallops perfectly delicate, slightly adhering rice, crisp bite-resistant vegetables. We all rejoiced and full of praise. And we were looking forward to the main course, which was described as the best of the roe in red wine jus, vegetable ensemble after the whine of chef and puree of potato with perigord truffles. And the mood seemed to be good to judge the food. A wonderfully ally, slightly piecey puree with the smell and taste of truffles, delicate dark meat fillet and ragout, plus the perfect sauce. Reh refined, with delicate leaves of green cabbage and fine tubas. As an optical highlight a figure of firedough. Very nice! The crowning conclusion was Delice of black chocolate and berry fruit . I'd rather spare the description, after all, you were not there and I don't want to raise too much envy. So just a word: brilliant! After this wonderful food experience, I wish the team many new and numerous guests, they deserve it! Maybe in the spring when the idyllic garden can be used again."