The story
In the small town of Alleyras, near Saugues, the Brun family has been writing a beautiful story at Le Haut-Allier for four generations. More than forty years ago, the current generation decided to elevate the family hotel-restaurant to a gastronomic level. Today, a harmonious quartet runs the house: Philippe and Clément in the kitchen, Michelle in the dining room, and Camille in pastry.
Their ambition has been rewarded with a Michelin star, held since 1998, for their refined modern cuisine. The setting is as carefully considered as the food. The dining room, designed to be calming, uses natural materials like wood and stone, with soft, plant-based colours such as lichen green and pollen yellow. A large bay window frames a panoramic view of the surrounding nature and opens onto a Japanese-inspired garden with a small fountain, creating a truly zen atmosphere.
Nature plays a leading role in the kitchen. Aromatic herbs—sage, rosemary, peppermint, woodruff, and hawthorn—are either picked from the hotel’s own garden or foraged from the nearby forests. These ingredients are used to enhance dishes and prepare soothing infusions, grounding the modern cuisine in the landscape of the Haute-Loire. The result is a refined, place-specific dining experience that has earned consistent recognition.
Recognition
Ambience
Details
Location
