The story
Set against the ancient ramparts of Montferrand, Le Duguesclin occupies a space that has welcomed diners since the Middle Ages. Originally an inn called Le Cerf d’Or, it was renamed in the 1980s to honour Sir Du Guesclin’s passage through the quarter. Today, its vaulted dining room seats thirty guests, while a small courtyard terrace offers al fresco lunches under the tree when the weather permits. The atmosphere is convivial and relaxed – a place where business meals, family gatherings, and quiet dinners alike feel at home.
Xavier Colombier is a Clermontois by birth and heart. After training with compagnon chefs and working in Michelin-starred kitchens in Paris and Provence, he returned to his hometown to breathe new energy into Le Duguesclin. His cooking is resolutely modern, driven by a deep respect for local producers. The restaurant proudly identifies as locavore, sourcing from Auvergne farmers, market gardeners, beekeepers, and cheese makers. The philosophy is summed up in the restaurant’s own acronym – D.U.G.U.E.S.C.L.I.N. – which highlights discovery, taste, excellence, and a commitment to local and natural ingredients. The Michelin guide has recognised this dedication with a Recommended status every year since 2017.
The carte changes with the seasons, always showcasing the best of the region. Single dishes from the current menu include veal – a quasi of veau du Grand Massif seared in the pan, served with a croque of sweetbreads and a blanquette sauce made with vin jaune. Another signature is monkfish, gently cooked à la nacre, with a jus of roasted bones and clams in persillade. For dessert, the baba infused with spices arrives with a mulled-wine sorbet, caramelised almonds, and Corsican lemon cream. The cheese course is noteworthy too: a selection aged by Jérôme Souchal, often served as a Brie de Meaux ice cream shaved with truffle.
Menus are offered at several price points – from a midday weekday formule at 30€ for three courses to a more elaborate Colombier menu at 84€ that includes two starters, a main, and dessert. A unique Easter menu in April 2026 features white asparagus in tartare and sorbet, alongside roasted green asparagus with a vegetable tuile and citrus hollandaise. Every menu reflects a clear, modern touch without losing sight of the flavours of the Auvergne terroir.
Recognition
Ambience
Details
Location
