The story
In the heart of Clermont-Ferrand, a few steps from the Place de Jaude, Angélique and Jean-Claude Leclerc run a restaurant that has quietly set a standard for modern cuisine since 2004, when it was first awarded a Michelin star. The dining room is elegant and intimate, with air conditioning, a seasonal terrace, and a private salon for those who prefer a more discreet setting.
The team sources the finest seasonal ingredients, composing menus that shift with the calendar. The current spring offering, the “Plaisir” menu, begins with asparagus, seasonal mushrooms, country ham, and a quail egg, then moves to pollack with shellfish and herb-fregola sarda, followed by lamb with broad beans, artichokes, and black olives. A “From our pastures to the plate” cheese course and a dark forest dessert with griotte cherries, chocolate, and stracciatella cream round out the experience. An Epicurean menu expands to six courses, highlighting spring vegetables with Arctic char, Obsiblue prawns in a fragrant broth, monkfish with crayfish and a crispy lace, and truffle-stuffed veal ravioli with asparagus and parmesan. A vegetarian version of each menu is available on request, and a weekday lunch menu offers a more accessible way to discover the kitchen’s work.
The wine list is considered and interesting, and the service is polished without pretension. This is modern cuisine of high quality, anchored in the Auvergne.
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