The story
On the heights of Clermont-Ferrand, at the foot of the region’s ancient volcanoes, Le Pré is the expression of chef Xavier Beaudiment’s deep connection to the land. Each day begins not in the kitchen, but with a walk—a deliberate ritual through forests and meadows, gathering wild plants that grow in silence. This is not a cuisine of choice, but of reception. At Le Pré, the kitchen waits for what the earth, the light, and the moment have to offer.
The cooking at Le Pré is guided by the moment and the desire of the day, more than by the calendar of seasons. Fruit and vegetables appear or are absent depending on the soil and the weather. Meat and fish, when they join the plate, become subtle accents within a deeply mineral Auvergne—a landscape shaped by lava and quiet. This thoughtful, intuitive approach has earned the restaurant two Michelin stars, a recognition of its “excellent cooking” and its singular vision.
The restaurant offers three distinct tasting menus. The “Déjeuner dans nos plaines” (55 €, lunch Thursday and Friday) is a concise introduction to this philosophy. The “Dîner dans nos plaines” (75 €, Sunday evening from September 2025) offers a similar approach. The full expression is the “Hiver dans nos montagnes” (195 €), a journey through dishes with evocative names like “La fumée des champs” (the smoke of the fields), “Silence des lacs” (silence of the lakes), and “Terre sombre, senteur des pins” (dark earth, scent of pines).
Le Pré extends its philosophy into a small, contemporary four-star hotel with five rooms, certified with the Clef Verte label since 2019. The restaurant also supports the Ligue de Protection des Oiseaux, Mister Good Fish, and the “Bon pour le Climat” initiative, making sustainability a quiet, integral part of its identity.
Recognition
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