Traditional and simple cuisine at the restaurant of the Auberge du Gros Tilleul in the Baie de Somme

All our cooking and our desserts are homemade.

We are delighted to welcome you to this typical Picardy inn, renovated and warm.

An incredible cachet in the lounges and the dining room with its large fireplaces. Come and enjoy authentic cuisine in this calm and warm setting. A family welcome, cozy lounges to relax and taste the wines and spirits from the cellar.

The restaurant’s cuisine attaches great importance to simple and homemade things, you will only find that on the menu.

Only country terrine and ice cream are produced outside our walls. Nestled in the heart of the Authie valley, the Inn lives to the rhythm of the village, the rooms of the hotel*** are comfortable and the dining room will remind you of the coaching inns of yesteryear.

Our family has been welcoming you with pleasure for 35 years between these century-old walls under the watchful eye of the venerable lime tree planted by Sully. This former coaching inn, which has become an inn, remains a charming place conducive to relaxation in the Baie de Somme.




Country terrine

Country terrine served with red cabbage

8,50 €

Ficelle Picardy au gratin

Ham, mushrooms and bechamel rolled in a crepe and gratinated in the oven with cream and gruyère

9,50 €

Boulogne twine

Leeks, herrings and bechamel rolled in a pancake and gratinated in the oven with cream and gruyère

9,50 €

Pan-fried foie gras escalope with peppery honey

Hot foie gras with peppery honey, on toast and served with salad

14,50 €

Skillet of 6 snails

Hot snails with garlic butter and parsley

8,50 €

Pan of 12 snails

Hot snails with garlic butter and parsley

13,50 €

Cassolette of snails flambéed with Armagnac

Hot snails, cooked with fresh cream, parsley and Aramagac. Served with salad

13,50 €

Homemade foie gras and onion jam

Homemade foie gras and onion jam

14,00 €

Duo of hot and cold foie gras

Homemade cold foie gras and hot foie gras with peppery honey served on toast and accompanied by green salad

17,00 €

Country salad and toast with honeyed goat cheese

Goat cheese toast with honey, vinegar bacon, small potatoes, salad, tomatoes and cucumbers

11,00 €


Duck fillet with orange

Regional dish: duck with orange sauce

17,50 €

Pepper rump steak

18,50 €

Rossini-style rump steak

Piece of rump steak with pan-fried poie gras and toast

22,00 €

Fried rabbit stew Picardy style

Rabbit with Picardy sauce: the rabbit simmers in red wine, carrots, bay leaf and bacon bits

15,50 €

Filet mignon with mustard sauce

Pork tenderloin with mustard sauce

15,00 €

Saumonette with leek sauce

14,50 €

Skate wing with caper sauce

All our dishes are accompanied by vegetables and potato gratin or rice and boiled potatoes.

15,50 €

Green salad

3,00 €

Mixed cheese

6,00 €


Home Made Apple Pie

7,00 €

Chef’s Creme Caramel

7,00 €

Rum Ba-Ba

6,50 €

Dame Blanche (fudge sundae)

7,00 €

Poire Belle Helene

Pears with ice cream and chocolate sauce

8,00 €

Chocolat Liegoise

chocolate ice cream with chocolate sauce

7,00 €

2 Scoops Of Ice Cream

5,50 €

Profiteroles with Chocolate Sauce

7,50 €


Formule Express

Starter - Main course - Dessert
Served on weekdays for lunch

15,50 €

Menu Discovery

Starters :
Ficelle Boulonnaise - Herring filled pancake
Country pate with red cabbage
French Country Salad with Toast and Honeyed Goats Cheese
Main Course :
Rabbit slowly cooked in red wine, carrots and bacon Huss in Leek Sauce Fillet of Pork in Mustard and Cream Sauce
Desserts :
Home Made Apple Pie/ 2 Scoops of Ice Cream Rum Ba-Ba/ Chef’s Creme Caramel

24,50 €

Child Menu

Nuggets or ham
+ I Scoop of Ice Cream

8,00 €

Today's special

Excluding weekends and public holidays

10,00 €

De passage pour aller à l'abbaye de Vampires, nous nous sommes arrêtés pour déjeuner. A l'ombre, avec le chant des oiseaux, un très bon déjeuner, mijotée de lapin et tarte aux pommes. Cuisine traditionnelle dans un cadre charmant. N'hésitez pas!


menus à 28.5: entrée foie gras ou escargot; plat raie aux câpres ou canard à l'orange; désert: baba au rhum ou profiteroles. Escargot divins, baba et profiteroles idem. Serveuse-patronne à l'écoute de nos demandes (a ramené plus de haricot verts sans qu'on lui demande), trés aimable. Salle à manger en calcaire blanc avec une cheminée en fonction, très sympa. J'y retournerai. Christian. Expert en tourisme rural du Ministère de L'Agriculture.


Cuisine simple mais excellente. Tout est fait maison et ça se ressent en bouche. L'ensemble de l'équipe est agréable et disponible. Bref, nous avons passé un excellent moment. Si jamais nous revenions dans la région nous repasserons volontiers manger un morceau au Gros Tilleul.


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    Open hour

    12:00 PM to 1:45 PM

    7:00 PM to 8:30 PM



    + 33 3 22 29 91 00

    TO SEE

    Gallery of our Restaurant