Auberge has new executive chef, expanded menu

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Profiterole with ​W​hite Coffee Ice C​ream

By Chris Bavender

Auberge, French eatery in Zionsville, welcomed a new executive chef and debuted a new menu July 3. Chef Peter-Paul Meyer said he’s received only positive feedback from guests.

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Auberge Executive Chef Peter-Paul Meyer

“Each chef loves to put his mark on the menu,” he said. “The menu needed seasonal change, and the new menu just ended up a bit larger than the previous one, partly to extend the variety of offerings and choices to the guests.”

Meyer trained in Germany at a luxury hotel with a Michelin Star French restaurant about 30 years ago and worked along the East Coast and the Rocky Mountains areas before moving to Indianapolis 10 years ago. For nine years, he was the executive chef and food and beverage director at the Hilton Indianapolis Hotel and Suites. Most recently, he worked at a senior community in Carmel.

“The unique charm this restaurant has with the French theme gives me the opportunity to go back to my passion of French cooking and to have fun again with it,” Meyer said.

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Shrimp and Crab Meat Cake

Meyer began thinking about menu items for the restaurant after he met with the Auberge team in May about the executive chef position. Although there are some returning items that are Auberge staples, new items include Shrimp and Crab Meat Cake, Pot Au Feu of Seafood, Tarte Flambe and various sandwiches.

“None were really specific customer requested, but I anticipated items our customers would truly enjoy,” Meyer said. “I believe the presentation of the food and the positive fun energy of our team will (have) the biggest impact. At the end, I would like them to have fun and always remember us as the happy place they can escape to.”

Meyer said the Auberge team might open the restaurant, 175 S. Main St. in Zionsville, during lunch hours with a lighter fare menu.