The story
Maison Ailhon is a garden-driven neo-auberge on Place de l'Église in Ailhon, about ten minutes from Aubenas in the southern Ardèche. Le Fooding named it Best Neo-Auberge in 2024.
Lucie Soerensen and Clément Guernalec both worked at Septime and Auberge de Chassignolles before settling in this small village. Around 30 guests sit under the plane trees, and the menu follows the vegetable garden. Le Fooding singled out a tomato water made from garden tomatoes, butter onions with chili oil and sauce matelote, and roasted eggplant.
The same review describes a duck neck stuffed with figs and duck leg, cut maki style, and a dessert of nectarines and raspberries over stewed apricot with fig leaf ice cream. The house with azure blue shutters also has guest rooms, and the website lists a buvette. The Michelin Guide added a Recommended listing in 2026.
Recognition
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History
Oh, oh, oh! It’s oh so good in Ailhon! Or rather, under the plane trees on Place de l’Église to be precise, where around 30 guests grab their cutlery for a mind-blowing tour of the vegetable garden, led by Lucie Soerensen and Clément Guernalec – who both did stints at Septime and Auberge de Chassignolles, before setting up shop in this small Ardèche village. In the shade of their Maison with its azure blue shutters, the chef transforms the best of nature’s bounty, like the tomato water made using the tastebud-tickling toms from the garden. What came after? Butter onions with chili oil perfectly balanced with sauce matelote; some serious roasted eggplant; spectacular duck neck stuffed with figs and duck leg meat, cut maki style and served with the head – risky, but full of panache; more reassuring nectarine slices and raspberries atop stewed apricot and with fig leaf ice cream on the side, before going to sleep soundly in one of the guest rooms. And the pair still have more up their sleeves, since they plan to turn the adjoining house into a buvette-style watering hole… Watch this space! // Henri Depecker
Oh, oh, oh! It’s oh so good in Ailhon! Or rather, under the plane trees on Place de l’Église to be precise, where around 30 guests grab their cutlery for a mind-blowing tour of the vegetable garden, led by Lucie Soerensen and Clément Guernalec – who both did stints at Septime and Auberge de Chassignolles, before setting up shop in this small Ardèche village. In the shade of their Maison with its azure blue shutters, the chef transforms the best of nature’s bounty, like the tomato water made using the tastebud-tickling toms from the garden. What came after? Butter onions with chili oil perfectly balanced with sauce matelote; some serious roasted eggplant; spectacular duck neck stuffed with figs and duck leg meat, cut maki style and served with the head – risky, but full of panache; more reassuring nectarine slices and raspberries atop stewed apricot and with fig leaf ice cream on the side, before going to sleep soundly in one of the guest rooms. And the pair still have more up their sleeves, since they plan to turn the adjoining house into a buvette-style watering hole… Watch this space! // Henri Depecker
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