The story
Le Vieux Four delivers refined French bistro cooking in the quiet village of Chas. Chef Maxime Bichon built his foundation training at Saint Eutrope in Clermont and Pré du Puy in Cébazat before returning to his regional roots. This straightforward approach earned the kitchen a place on the Le Fooding list for 2026. He treats the local landscape as both inspiration and pantry.
The kitchen runs a streamlined bistro menu featuring two starters, two mains, and two desserts. This tight structure allows the team to execute each component with clear focus. Diners often begin with a house-made Cantal pork terrine served alongside sharp pickles or a crisp tomato and cucumber salad layered with fresh goat cheese. Main courses shift between thinly sliced cold roast beef dressed in a classic jus, and homemade tagliolini tossed with bright lemon zest and bottarga.
The property sits directly on the central village square across from historic washhouse pools where small catfish still swim. Guests cross a wide outdoor terrace shaded by a bright yellow awning before entering the interior space. Traditional floor tiles set a relaxed tone for the evening service. Sweet finishes like freshly churned almond ice cream or an apricot panna cotta resting on crisp shortbread round out a traditional bistro meal.
Recognition
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