Origines

The story

Origines - Michelin-Starred Modern Cuisine Restaurant in Issoire, France

A Homecoming to the Volcanic Heart of Auvergne

Perched at 450 metres above sea level, Origines is both a restaurant and a declaration of love for the Auvergne. Chef Adrien Descouls, who grew up in the region before training at the Ritz and the George V in Paris, returned home to open Origines in 2018 in the village of Le Broc, a few minutes from Issoire. The panoramic dining room looks out onto the Chaîne des Puys and the Massif du Sancy — a view that directly shapes his cooking. “I take you to discover the riches of my native Puy-de-Dôme,” Descouls says. “Let us explore together the rivers, meadows, forests and volcanic massifs that inspire my telluric cuisine.”

The approach earned Origines a Michelin star in 2020, and the restaurant has held it ever since. Descouls’ cooking is a form of modern cuisine firmly rooted in the terroir: he draws on the region’s seasonal variations and topographical diversity, sourcing from local producers, farmers and foragers. The menus read like journeys — a “rassemblement” of artichoke with anchovy essence, white asparagus with ewe’s-milk curd, or a tourbillon of Fin Gras du Mézenc beef with oxidised garlic and smoked tarragon vinegar. The wine list, curated by sommelier Vincent Gardarin, reaches 800 references, 80% of which are farmed at minimum to organic standards.

The House and Its Spaces

Beyond the gastronomic table, Origines is a small estate. The restaurant’s décor blends volcanic stone, raw oak, and textiles evoking the region’s lakes, creating an intimate atmosphere. In summer, a terrace offers aperitifs with a view over the Broc plateau. There is also Le Bureau du Chef, a private space for up to four guests, where Descouls serves his tasting menu in a setting reminiscent of the old Auvergnat pantries of his childhood. For those who want to stay, the house includes eleven rooms in a 14th-century château annex, each facing the volcanoes.

A second, more casual concept — Le Bistrot Basalte — opened nearby in Issoire, serving a bistronomic take on the same local products. It is run by Mathieu, a former Origines chef de partie. The entire operation is certified with three Écotable macarons, reflecting Descouls’ commitment to short supply chains and ethical sourcing.

A Young Team, Serious Ambition

“One is enriched by others,” says Descouls. The atmosphere at Origines is one of genuine warmth and precision — a young team that balances professionalism with lightness. It is that combination, along with a cooking that neither mimics trends nor leans on nostalgia, that makes Origines one of the quiet success stories of the Auvergne.