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Located in the heart of the hedged farmland of Boulogne in Wirwignes, Auberge du Blaisel resembles more of a farm than a restaurant. Cows, pheasants, ducks, hens and cocks are bred the traditional way and the cereals, homemade. The pastel shades in the dining area and the minimalist décor help in shifting focus onto the cuisine, which is a celebration of the agrarian bounty of the place.

Dishes such as pheasant salad, snail confit or soup of the day can be followed by chicken with hazelnuts, roast pork with prunes, egg meurettes cooked with wine or guinea fowl served with potatoes and mushrooms. Finish with cheese tart and Italian style Moka coffee.

Auberge du Blaisel also manufactures honey, cider, apple juice and butter within the premises. During September guests can gather apples on their own.