Apicius

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Apicius Clermont-Ferrand: Michelin-Starred Modern Cuisine in Auvergne

Apicius: A Michelin-Starred Ode to Auvergne

Above the Place du Marché-Saint-Pierre in central Clermont-Ferrand, Apicius has held a Michelin star since 2010. Chef Arkadiusz Zuchmanski, alongside his wife Marguerite, runs a restaurant that is both generous and true, a place where the best of the Auvergne terroir is honoured with precision and humility.

Born in Poland and trained at prestigious Parisian houses including Lenôtre, Chef Zuchmanski brings a unique perspective to modern cuisine. His background as a nutrition technician informs his cooking: he favours wild fish over farmed, has eliminated animal fats, and seeks to create food that is both light and deeply satisfying. His ambition is to sublimate the finest products with simplicity, letting the quality of local ingredients—Salers beef, regional cheeses, artisan produce—speak for itself.

The dining room reflects the chef’s philosophy: sober and intimate, with raw metal walls in shades of grey echoing the local Volvic stone, set off by white leather armchairs. Four modular, air-conditioned salons can be configured into private cocoons for two to fourteen guests, while a spacious, tree-lined terrace opens up in fine weather.

Two dishes have become signatures at Apicius. The first is a plate of raw scallops marinated in lime juice and olive oil, served with a crisp tuile—a dish so beloved that guests request it for dessert. The second is a painstakingly boned hare à la royale, stuffed with foie gras and truffle, a historic recipe that earned the cover of Thuriès magazine.

The wine list is equally considered, with over 1,000 bottles, 80% of which are organic or from sustainable viticulture. The restaurant has even collaborated with Maison Drapier to create two exclusive Apicius cuvées, one rosé and one white.

Gault & Millau, which awards Apicius two Toques, recently named Chef Zuchmanski among the ten foreign chefs “stirring up France,” recognising his deep immersion in and passion for his adopted region. After 15 years of work, and with a Michelin star that remains a constant benchmark, Apicius continues to offer an essential, authentic experience of modern cuisine in the heart of Auvergne.