Restaurant in Paris, France
Local sourcing, Michelin star, book ahead.
Auberge de Montfleury holds a Michelin star (2024) and a 4.8 Google rating, and at the €€€ tier it is one of the better-value starred restaurants in the Paris region. Chef Richard Rocle builds his modern French menu around small local producers — pasture-raised pork, hand-foraged herbs, regional goat's cheese. Book three to four weeks ahead minimum; availability moves fast after the star.
Auberge de Montfleury holds a 4.8 Google rating across 750 reviews, which is an unusually strong signal for a €€€ restaurant in the greater Paris orbit. Add a 2024 Michelin star, and the case for making the trip out to Saint-Germain is clear. This is not a destination you stumble into — you plan for it, book ahead, and it pays off if local-sourcing-driven modern cuisine is what you are after.
The address — 200 route des Cépage, opposite the station , gives nothing away. From outside, the inn reads as ordinary, the kind of roadside building you pass without a second glance. Cross the threshold and the room shifts: the dining space has a contemporary feel, current without being self-conscious. The atmosphere sits closer to animated than hushed. This is not a silent, white-tablecloth temple , expect energy from a room that fills quickly and where the service, led by Angèle Faure, is friendly but sharp. For food-focused travellers who find formal fine dining stiff, that combination of warmth and technical seriousness is genuinely appealing. For anyone who needs quiet for conversation, book early in service before the room fills.
Chef Richard Rocle's menu sits at the intersection of rural French tradition and contemporary technique, but the detail that should inform your booking is the sourcing model. The kitchen works with pasture-raised pigs, hand-foraged wild herbs, local snails, saffron, and goat's cheese from small regional producers. This is not a marketing claim bolted onto an otherwise conventional menu , Michelin's own write-up for this property specifically calls out the preference for small producers as a defining characteristic of what Rocle does.
What that means practically: the menu will reflect what is available and what is in season. Travellers who visit in spring or autumn, when foraged herbs and regional produce are at their most varied, are likely to encounter the kitchen at its most expressive. If you are the kind of diner who reads menus looking for ingredient provenance rather than brand-name techniques, this is a well-matched choice. If you want a fixed showpiece tasting menu with predictable headline dishes, look elsewhere.
The €€€ price tier positions Auberge de Montfleury below the €€€€ bracket occupied by Paris's major Michelin destinations , [Plénitude](https://www.joinpearl.co/restaurants/plenitude), [Pierre Gagnaire](https://www.joinpearl.co/restaurants/pierre-gagnaire), [Alléno Paris au Pavillon Ledoyen](https://www.joinpearl.co/restaurants/alleno-paris-au-pavillon-ledoyen), [Kei](https://www.joinpearl.co/restaurants/kei), and [Le Cinq](https://www.joinpearl.co/restaurants/le-cinq-four-seasons-hotel-george-v). For a single Michelin star with a strong local-sourcing ethos, that price point is well-calibrated. You are not paying for a palace dining room or a 14-course marathon , you are paying for technically precise modern cuisine built on genuine producer relationships.
France's strongest single-star auberge cooking has always had a regional anchor , the kind of grounded, place-specific approach you find at [Flocons de Sel in Megève](https://www.joinpearl.co/restaurants/flocons-de-sel-megve-restaurant), [Troisgros - Le Bois sans Feuilles in Ouches](https://www.joinpearl.co/restaurants/troisgros-le-bois-sans-feuilles-ouches-restaurant), and, in the classic tradition, [Auberge de l'Ill in Illhaeusern](https://www.joinpearl.co/restaurants/auberge-de-lill-illhaeusern-restaurant). Montfleury belongs in that conversation by disposition, if not by scale. The same philosophy of working from the land outward rather than from culinary fashion inward connects it to destinations like [Bras in Laguiole](https://www.joinpearl.co/restaurants/bras-laguiole-restaurant) and, further afield, [Mirazur in Menton](https://www.joinpearl.co/restaurants/mirazur-menton-restaurant).
Within the Paris restaurant ecosystem , covered fully in [our Paris restaurants guide](https://www.joinpearl.co/restaurants/paris) , Montfleury occupies a distinct space. It is not a city-centre destination competing for the same diner as [114, Faubourg](https://www.joinpearl.co/restaurants/114-faubourg-paris-restaurant), [Accents Table Bourse](https://www.joinpearl.co/restaurants/accents-table-bourse-paris-restaurant), [Anona](https://www.joinpearl.co/restaurants/anona-paris-restaurant), [Auguste](https://www.joinpearl.co/restaurants/auguste-paris-restaurant), or [Amâlia](https://www.joinpearl.co/restaurants/amlia-paris-restaurant). It is a deliberate trip out, which means it attracts a more committed diner. That self-selection is part of why the room works.
If you are building a French fine dining itinerary beyond Paris, [Maison Lameloise in Chagny](https://www.joinpearl.co/restaurants/maison-lameloise-chagny-restaurant), [Paul Bocuse in Collonges-au-Mont-d'Or](https://www.joinpearl.co/restaurants/paul-bocuse-lauberge-du-pont-de-collonges-collonges-au-mont-dor-restaurant), and [Frantzén in Stockholm](https://www.joinpearl.co/restaurants/frantzn-stockholm-restaurant) represent comparable commitments to regional identity at different price points and scales. Montfleury is the entry-level version of that conviction , and not a lesser one for it.
Booking difficulty is rated Hard. A 4.8-rated Michelin-starred restaurant in a small dining room outside Paris fills quickly, and the combination of a tight reservation supply and growing post-star attention means last-minute availability is unlikely. Plan a minimum of three to four weeks ahead; for weekend dinners or any visit timed to a specific seasonal window, book earlier. The station-adjacent location suggests that arriving by train is practical , confirm your travel logistics before booking a table time. Hours are not publicly listed in available data, so confirm service times directly when making your reservation.
If Paris accommodation is part of your trip, [our Paris hotels guide](https://www.joinpearl.co/hotels/paris) covers the full range of options. For pre- or post-dinner drinks in the city, [our Paris bars guide](https://www.joinpearl.co/bars/paris) and [our Paris wineries guide](https://www.joinpearl.co/wineries/paris) are useful starting points, alongside [our Paris experiences guide](https://www.joinpearl.co/experiences/paris).
Quick reference: Michelin 1 Star (2024) · 4.8 Google (750 reviews) · €€€ · Modern Cuisine · Saint-Germain, near station · Book 3–4 weeks ahead minimum · Hard booking difficulty.
Yes, at the €€€ tier, this is one of the stronger value propositions among Michelin-starred restaurants in the Paris orbit. You are getting a genuine star-level kitchen , technically precise, built on verified small-producer sourcing , without paying the €€€€ premium that Paris's major destination restaurants charge. If modern French cuisine grounded in local ingredients is what you are after, the price is well justified.
Yes, with a specific profile in mind. The room is contemporary and energetic rather than formal and hushed, so it suits a special occasion for diners who want quality food in a warm atmosphere rather than a ceremonial dining experience. If you need the full theatre of a grand Parisian dining room, consider [Le Cinq](https://www.joinpearl.co/restaurants/le-cinq-four-seasons-hotel-george-v) instead. Montfleury is the right choice when the food and the producer story matter more than the setting.
Specific dishes are not available in verified data, so naming individual plates would be speculative. What the Michelin record confirms is that the kitchen focuses on pasture-raised pork, local snails, saffron, goat's cheese, and hand-foraged wild herbs. Let the menu guide you based on what is current , the sourcing model means the kitchen's leading work follows availability, not a fixed set of signature plates. Trust the tasting direction from service.
Three things. First, the exterior gives no indication of what is inside , do not let the roadside inn appearance discourage you. Second, the room is lively and service-led by a professional front-of-house team, so it is a comfortable entry point for Michelin-starred dining without being intimidating. Third, book well in advance: with a 2024 star and a small dining room, availability moves fast. Arrive with an open mind on the menu , the seasonal sourcing model means flexibility is rewarded.
It is a workable solo option. The atmosphere is warm rather than formal, which helps solo diners feel less exposed than in more ceremonial rooms. Service led by Angèle Faure is described as friendly and attentive, which matters for solo guests who rely more on front-of-house engagement. That said, no counter or bar seating is confirmed in available data, so solo bookings should be made through the standard reservation channel. For a city-centre solo dining experience with confirmed counter seating, [Accents Table Bourse](https://www.joinpearl.co/restaurants/accents-table-bourse-paris-restaurant) is an alternative worth considering.
Within the €€€€ bracket and Paris city limits, [Kei](https://www.joinpearl.co/restaurants/kei) offers contemporary French with a Japanese influence, and [Plénitude](https://www.joinpearl.co/restaurants/plenitude) delivers a more formal luxury experience. For modern cuisine closer to Montfleury's local-sourcing philosophy but in the city, [Anona](https://www.joinpearl.co/restaurants/anona-paris-restaurant) and [Auguste](https://www.joinpearl.co/restaurants/auguste-paris-restaurant) are both worth comparing. If the draw is specifically the French regional auberge tradition, [Maison Lameloise in Chagny](https://www.joinpearl.co/restaurants/maison-lameloise-chagny-restaurant) and [Flocons de Sel in Megève](https://www.joinpearl.co/restaurants/flocons-de-sel-megve-restaurant) are natural next stops on a broader itinerary.
| Venue | Awards | Price | Value |
|---|---|---|---|
| Auberge de Montfleury | From the outside, this roadside inn opposite the station might almost strike you as nondescript, but it is well worth venturing over the threshold. It is in the hands of a couple of enthusiastic and committed pros, Angèle Faure and Richard Rocle. She is in charge of the friendly, yet slick service in the trendy dining room in the zeitgeist, while he crafts up-to-date food, poised between homely rural fare and modernity with a distinct preference for small producers. Pigs raised on pasture, snails, saffron, goat’s cheese, wild herbs picked by hand: everything is local.; Michelin 1 Star (2024) | €€€ | — |
| Plénitude | Michelin 3 Star, World's 50 Best | €€€€ | — |
| Pierre Gagnaire | Michelin 3 Star, World's 50 Best | €€€€ | — |
| Alléno Paris au Pavillon Ledoyen | Michelin 3 Star, World's 50 Best | €€€€ | — |
| Kei | Michelin 3 Star, World's 50 Best | €€€€ | — |
| Le Cinq - Four Seasons Hôtel George V | Michelin 3 Star, World's 50 Best | €€€€ | — |
A quick look at how Auberge de Montfleury measures up.
It works for solo diners willing to commit to a €€€ Michelin-starred meal. The dining room has a welcoming, service-led atmosphere managed by Angèle Faure, so solo guests are handled well rather than sidelined. That said, with booking difficulty rated Hard, securing a single seat can sometimes be easier than a table for two — worth trying even if a larger booking fails.
For a Paris city-centre single star with a regional product focus, Kei offers a Franco-Japanese take at a comparable price tier and is easier to book. If you want the same grounded, small-producer ethos at a higher price point, Plénitude at Cheval Blanc is the most credentialled option but costs significantly more. Auberge de Montfleury's edge is its rural auberge setting and hyper-local sourcing — something none of the Paris city options replicate.
The exterior is deliberately low-key — a roadside inn opposite a station — so do not judge it on arrival. The 2024 Michelin star and 4.8 Google rating from 750 reviews are the reliable signals here. Chef Richard Rocle's cooking draws on local pasture-raised pigs, hand-picked wild herbs, saffron, snails, and goat's cheese, so the menu is rooted in the region rather than following a generic fine dining template. Book 3–4 weeks out minimum.
Specific menu items are not publicly documented, so naming dishes would be speculation. What the venue data confirms is that the kitchen prioritises hyper-local ingredients: pasture-raised pork, snails, saffron, goat's cheese, and wild herbs sourced from small producers. Any dish featuring these ingredients reflects the restaurant's core identity and is the safest indicator of what the kitchen does at its strongest.
Yes, if your group is comfortable with a rural setting outside Paris rather than a city dining room. The combination of a 2024 Michelin star, attentive service led by Angèle Faure, and a tightly sourced menu makes it a credible choice for a birthday or anniversary. For a grander city-centre occasion with more formality, Le Cinq at the Four Seasons George V or Alléno Paris at Pavillon Ledoyen offer a more conventional prestige backdrop at a higher price.
At €€€ with a 2024 Michelin star and a 4.8 Google rating across 750 reviews, yes — the value case is solid. You are paying for genuinely local sourcing and cooking that sits between rural tradition and contemporary technique, not a generic tasting menu formula. Compared to single-star options in central Paris charging the same or more, Auberge de Montfleury overdelivers on ingredient integrity. The trade-off is the journey: factor in travel time from central Paris before booking.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
