The story
Three kilometres east of Murat, in the wild Alagnon valley, Le Jarrousset sits between the Planèze and Cézallier plateaus. Chef Jérôme Cazanave runs the kitchen here, crafting a modern cuisine that follows the rhythm of the seasons. His cooking is grounded in the best local and organic produce: Salers and Aubrac beef, milk-fed lamb and veal, poultry from a neighbouring farm, and AOP cheeses from the region. Occasional nods to other French terroirs—Tarbais beans, Provence asparagus, Menton lemons—add subtle variety without stealing the spotlight.
The dining room itself reflects this commitment to place. Built by local artisans, furnished by a compagnon du devoir, and set with handmade ceramics from a nearby potter, La Boissonnière, the space is warm and unpretentious. There are two rooms (45 and 20 covers), a garden terrace, and private parking. The restaurant’s eco-conscious ethos extends to its cleaning products, paper goods, and long-standing recycling policy.
Le Jarrousset’s wine list is a serious draw. Recognised by the Michelin guide with its “interesting wine” grape cluster, the cellar holds over 700 references. Alongside legendary names like Chave, Jamet, and Clos Rougeard, there are affordable bottles from smaller producers. The team is happy to guide you through a selection that leans toward southern France—a nod to the chef’s roots.
This thoughtful approach to both plate and glass has earned the restaurant a Michelin Recommended mention, a fitting recognition for a house that balances modern cuisine with deep local loyalty. The menu changes with each season, so every visit offers something new.
Recognition
Ambience
Details
Location
Facebook