Cuisine:

• French
• German
• Catering
• Banquet
• Continental

La Petite Auberge Description:
Petite Auberge has been serving classic, old-style French and German food since 1974. Chef Wolfgang Gropp has turned the kitchen over to his sons Michael and Anthony Gropp. The space is decorated in rococo style with chandeliers, Oriental artwork, gilded mirrors and an abundance of reds and blacks, lending an elegant-yet-comfortable feeling. The menu takes you back to the 1960s, with such Continental mainstays as Châteaubriand (for two), individual filet of beef Wellington, bouillabaisse maison (half a lobster with sea bass, sole, mussels and shrimp), pork loin, bratwurst and knackwurst on sauerkraut. There's also a lemon sole Florentine and hearts-of-palm salad. For dessert, consider strawberries Romanoff, crème brûlée, Black Forest cake or bread pudding with a buttery whiskey sauce. All are made in house. The smooth, very professional service matches the crisp white table settings and lovely tableware. Few Atlanta restaurants have maintained this kind of Old-World service. Many of the staff, some of whom wear tuxedos, have been here for more than two decades.


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