Auberge de Chassignolles

Why the Auvergne is Your Next Culinary Destination

"Staying there felt a little like having a walk-on part in a regional theater production: the 1930s auberge has a scruffy, bonhomous charm, nine simple rooms, and an impromptu community of guests, young staff, and visiting winemakers who smoke and play foosball in the tiny town square. I loved the food-driven, communal atmosphere—cèpes starred in an excellent risotto at lunch, a quivering egg yolk surrounded by mushrooms at dinner by visiting chef Mathilde Denuncq was memorable, and breakfasts featured warm baguettes, staggering fruit compotes, just-made yogurt, jars of granola, legit coffee, and excellent teas. The wine list reads like a who’s-who of natural winemakers with hard-to-get bottles, and the auberge’s habit of inviting chefs from around the world (April–October) only adds to its lively, creative spirit." - Christine Muhlke Christine Muhlke Christine Muhlke is a former editor at both The New York Times and Bon Appétit. She is the co-author of "Wine Simple," also written by Le Bernardin's Aldo Sohm, and Phaidon's "Signature Dishes That Matter." Christine is the founder of culinary consultancy Bureau X and the creator of the Xtine newsletter. Travel + Leisure Editorial Guidelines