Auberge du Pont

The story

Auberge du Pont: Michelin-Starred Modern Cuisine in Pont-du-Château

A historic inn on the Allier

First recorded in 1835, Auberge du Pont began as a relay for the boatmen who worked the Allier River, ferrying goods from the Auvergne to Paris. That spirit of travel and exchange lives on today, embodied by Christelle and Rodolphe Regnauld, who took over the old stone house in 2005. Pont-du-Château, once called “Little Marseille” of the Auvergne, still holds its charm with half-timbered houses and the iconic stone bridge.

Two regions, one plate

Rodolphe Regnauld is a Breton who fell for the Auvergne. Christelle, “100% auvergnate”, grew up in the restaurant trade. Together they built a kitchen that refuses to choose between the two lands. Rodolphe’s cooking draws on the Atlantic (oysters, Saint Pierre, caviar from Sturia) and the volcanic soils of the Massif Central (Limagne potatoes, Puy lentils, local game). The menu “Balade des côtes Bretonnes aux monts d’Auvergne” is the clearest expression of this identity – a walk from the Breton coast to the Auvergne hills.

The Michelin experience

The house earned a Michelin star for its “high quality cooking” – a recognition that feels earned rather than chased. The dining room is airy, with outdoor seating for warm days, and the service is genuine, never stiff. The wine list holds over 600 references, with a thoughtful selection by the glass. Lunch and dinner are served Tuesday through Sunday lunch, with Wednesday and Sunday evening closed.

What makes it worth the trip

The food is direct, flavour-forward. A starter of warm oysters with buckwheat and chervil butter; a risotto of Limagne potatoes with foie gras and a tangy beef jus; pigeon roasted on the bone with blackberries and girolles. Desserts lean into dark chocolate and local gentian liqueur. The atmosphere is convivial, the kitchen open to the dining room, the team relaxed but precise. It’s modern cuisine that respects the product, the season, and the two regions that shaped the chef.