Le Sonney

The story

Le Sonney: Michelin-Recommended Modern Cuisine in Clermont-Ferrand

Le Sonney: a place of memory and sustainability

At Le Sonney in Clermont-Ferrand, two distinct experiences share a single, deeply personal philosophy. Chef Benjamin Faure orchestrates the gastronomic restaurant, while Chef Caroline Vallance leads the brunch. Together, they have created a dining destination that earned a Michelin recommendation for its 2026 guide, a recognition rooted in their commitment to memory, sustainability, and modern cuisine.

A philosophy of memory and the earth

Chef Benjamin Faure describes his cooking as a cuisine of the “Souvenir.” He believes that a cook is a creator of memories, drawing on childhood, travel, and shared moments to craft dishes that transport guests. “You will discover a cuisine born from our memories,” he writes, “and which, I hope, will leave you with an unforgettable one.”

This personal approach is paired with a strong environmental ethic. Faure considers the chef a central actor in respecting the planet, using local producers, foraging, and his own kitchen garden. The menu is a 14-service journey through Auvergne, built on responsible practices that minimize waste and valorize food scraps. The same eco-conscious spirit extends to the decor: Faure crafted nearly all of it from recycled materials – bottle caps, wine crates, and other reclaimed objects.

Two faces of the same kitchen

The gastronomic restaurant is open for dinner, Friday through Monday, offering a set menu that evolves with the seasons and the chef’s imagination. The brunch, available Friday through Monday mornings, is a more casual, bistronomic affair, also driven by local, seasonal ingredients. Both embody the restaurant’s modern cuisine, but at different paces and price points.

Art and atmosphere

“Voyagez dans ma folie et mon univers en passant la porte du Sonney,” says Benjamin Faure. The space is deliberately unconventional: two trees made of bottle caps, chandeliers, ceilings covered in butterflies, and custom furniture all reflect the chef’s creative universe. The effect is immersive, a tangible expression of the memory and artistry that define the food.

Le Sonney is a testament to what happens when a chef’s personal convictions – culinary, environmental, and aesthetic – are woven into every detail. The Michelin recommendation is a natural consequence of that sincerity.