Auberge d'Hauterive

The story

Auberge d’Hauterive, Seignelay: Award-Winning Italian Kitchen

The chef and the kitchen

Auberge d’Hauterive in Seignelay anchors its Italian cooking in the experience of Chef Gerardo Metta, who arrived from Brussels following successful tenures at La Dispensa in Neuenburg and De la Tour in Biel. His kitchen balances precise technique with seasonal produce, earning a 14-point rating from Gault&Millau. A young brigade executes each plate under his direction, delivering an Italian kitchen that respects classical foundations while introducing measured flavor contrasts.

Signature plates and tasting notes

The menu highlights several distinctly Italian preparations alongside regional European influences. Guests frequently order the tagliatelle tossed with calamari, cumin sauce, and truffle jus, while the calamarata arrives with langoustines, pink garlic, and a thick bean bisque. The sea urchin risotto carries bright citrus notes, and the dessert course pairs a lemon basil tart with a rich caramel truffle.

Dining spaces and service

Two distinct dining environments shape the guest journey. Ristorante Attimi presents an elegant setting for the chef’s tasting menus, where Maître Roberto Paone curates the extensive wine list and coordinates table pacing. Visitors seeking a more relaxed meal can step into Pizzeria Grano Arso, where slow fermented doughs and Pugliese burnt wheat create rustic flatbreads. Private rooms and two named suites allow the property to extend the evening beyond dinner.