L'Écureuil

The story

L'Écureuil Clermont-Ferrand – Modern Cuisine & Piedmontese Flavors, Michelin Recommended

A Chef with Roots and Reach

Just steps from the courthouse on Rue Saint-Adjutor, L'Écureuil has been a fixture of the Clermont-Ferrand dining scene since 2011. Chef Benoît Piedpreimer brings a distinctive perspective to his kitchen, one shaped by his training in Auvergne and refined during stints at the Royal Monceau in Paris and L'Hostellerie Jérôme in the Alpes-Maritimes alongside chef Bruno Cirino. When it came time to open his own place, the pull of his roots brought him back to Clermont-Ferrand.

Cuisine that Follows the Season

The menu at L'Écureuil is built around market-fresh produce, with Chef Piedpreimer’s cooking described as fresh, creative, and daring. The cuisine draws on the flavors of the Mediterranean, Piedmont, and Auvergne, resulting in a style that is both grounded and inventive. The restaurant’s dedication to quality and consistency has been recognized by the Michelin Guide, which awarded it a Bib Gourmand from 2013 to 2024 and continues to recommend it.

A Setting for the Moment

The interior is designed for comfort, with chic décor and designer furnishings that create a welcoming atmosphere. Whether you are visiting for lunch or dinner, the space is suited to both intimate meals and larger gatherings—the restaurant can accommodate groups of more than 20 people by reservation on Wednesday evenings.