Michelin Restaurants in Clermont-Ferrand
Mouffu
After Le Saint Eutrope, here's a second convivial restaurant where diners come to feast on down-to-earth fare such as pâté en croûte, vol-au-vent or pork filet mignon with a mustard sauce – served with a good selection of natural wines. The chef-patron, the son of a baker, changed course to become a chef. His succinct menu with clear headings is a veritable ode to family and humble cuisine. The simple bistro decor is a touch vintage, with antiques and mismatched furniture. Friendly and festive atmosphere.
Clermont-Ferrand - FRANCE
Polypode
At chef Quentin Burnet's restaurant, the creativity starts right off the bat, with amuse-bouches such as a tartlet with Comté cream, wasabi and Amarena cherry. This modern cuisine, in which plants play a prominent role, demonstrates his ability to use (a limited number of) ingredients, condiments, plants and aromatic herbs (including polypodium, an edible fern!) in just the right proportions, and serve them with beautifully contrasting sauces. The pollack with peas, asparagus and grapefruit, and the guinea fowl with gnocchi and mushrooms are shining examples of his eye for freshness and precision when it comes to harmonising flavours.
Clermont-Ferrand - FRANCE
Le 62
This restaurant masterfully titillates our tastebuds thanks to the deftly judged seasonings and harmonious flavours of the gifted young Vietnamese-born chef, who trained at Chamalières and the Belle Meunière in Royat. A polished bistronomic lineup rich in Gallic overtones, illustrated by loin of pork from Aveyron, stuffed with chards and chorizo and a citrus-flavoured sauce vierge. The desserts are equally high-flying, depicted by a creamy praline, hazelnut biscuit and a refreshing passion fruit/rocket leaf note; Excellent value for money and a small patio add the final flourish to this irresistible establishment.
Clermont-Ferrand - FRANCE
Le Chardonnay
Hugues Maisonneuve is at the helm of this swish bistro. In the kitchen, a young chef rustles up a concise, seasonal à la carte menu and a particularly enticing market-fresh menu. Everything here looks as good as it tastes. Trendy vintage décor, soft lighting and a pleasant patio.
Clermont-Ferrand - FRANCE
Smørrebrød
Modernity is the key word, from the Scandinavian decor to the food, which highlights veggies and premium seasonal ingredients (arancini of green peas, creamy green peas in mint; Monts d’Aubrac trout baked at a low temperature, Planèze blond dried peas, miso and beurre blanc…), washed down with a fine selection of wines. Small terrace on the street.
Clermont-Ferrand - FRANCE
Apicius
Bang in the city centre, on the first floor of Saint Pierre Market, this swanky restaurant enjoys a lofty location. The stylish venue sports a series of beautifully appointed contemporary dining rooms and exquisite tableware. Chef Arkadiusz Zuchmanski, of Polish extraction, decided to move to France to fortify a vocation that took root in the kitchen of his forebears. He confesses an unbridled passion for noble ingredients and for Auvergne, which reminds him of the landscapes of his home city, Drzewica. The focus is on visually striking plating and honest, simply crafted ingredients, such as foie gras with hand-picked wild pepper or sautéed sweetbread with truffle parsnip.
Clermont-Ferrand - FRANCE
Le Duguesclin
This intimate restaurant opposite the former Excise and Duty House serves well-prepared seasonal cuisine in its vaulted room. The short menu is available in the form of "land" or "sea" set menus offering very good value for money. During the week, the lunch menu is tailored to the busy business clientele; at dinner, the menu is more ambitious. Summer terrace to the rear to be enjoyed in fine weather.
Clermont-Ferrand - FRANCE
L'Instantané
This contemporary bistro located in the art gallery district proposes moments of pure culinary bliss, dreamt up by a seasoned chef (Ritz, Lasserre, Plaza). Veal, poultry and pork “porkpie”, 12-hour melt-in-the-mouth beef, roast loin of hake with hazelnut butter, crème brûlée… Finger licking good from start to finish!
Clermont-Ferrand - FRANCE
Jean-Claude Leclerc
Rather than a summons to a hearing, this restaurant near the courthouse extends an invitation to foodies! For over twenty years, Jean-Claude Leclerc has been behind this very popular Clermont-Ferrand hideaway. In an elegant contemporary setting, the chef woos us with his new spin on time-honoured Gallic recipes in keeping with the seasons. In a masterclass of balance and skilful execution overflowing with flavour, you might taste dishes such as pig’s trotters and foie gras wrapped in bacon and underscored by truffle dressing or sole, crab meat, cockles, lemon confit and bouillabaisse jus.
Clermont-Ferrand - FRANCE
Le Pré - Xavier Beaudiment
"The Auvergne I want to present to you is the one we harvest every morning in our mountains, meadows and forests." The proclamations of Xavier Beaudiment, who comes from the region, are no empty words. Le Pré is the epitome of simplicity – the chef's recipes use pork, eggs or peas, which may not be ingredients that make your mouth water, but he lovingly crafts them to draw out their flavour. Let yourself be swept along by this instinctive cuisine that is moulded into poetic-sounding set menus that pay homage to his terroir. His dishes also involve the 200 plants and wild herbs that grow in the shelter of the volcanoes. A superb wine list accompanies you on this culinary adventure.
Clermont-Ferrand - FRANCE
L'Écureuil
This modern bistro with its chic country decor serves appetising market-fresh cuisine: duck breast with black olives, pork cheeks braised in red wine, French toast made with brioche... The short menu is chalked up on the blackboard, and a simpler lunch deal is available at a snip.
Clermont-Ferrand - FRANCE
L'Ostal
A true-blue local lad, Emmanuel Hébrard was trained by the best (Anne-Sophie Pic and Stéphane Raimbault, among others) and has vowed to defend his homeland (‘ostal’ means ‘house’ in the local dialect). His single set menu is thus deeply ‘local’ and seeks to shine the spotlight on regional ingredients: meat from the local butcher, veg from neighbouring cottage gardeners and cheese and eggs from surrounding farms. Respect for nature and farmers is the backbone of this establishment. The snug dining room (seating for twenty or so) sports a smart, contemporary look and makes ample use of natural materials (wood and stone), in keeping with the establishment’s culinary identity.
Clermont-Ferrand - FRANCE
L'En-but
The set menus, which are modern and shine the spotlight on local ingredients from the Massif Central, of this restaurant inside the Marcel Michelin rugby stadium, are named after the game's terminology (forward pass, grand slam and backhand spin). Designed in the spirit of a contemporary brasserie, the dining area commands a breathtaking view over the stadium and, from the terrace, over the Puys mountains.
Clermont-Ferrand - FRANCE
Le Saint-Eutrope
A New Zealander, previously sous-chef here, and his partner are replacing the British chef who was at the helm for many years. The decor has been freshened up a little, and the single set lunch menu has been replaced by a short two-choice menu. The new bosses have been wise enough to maintain the winning formula: a vintage vibe, friendly atmosphere, low prices and a wine list with a passion for natural wines. The unadorned plating belies the technical refinement of the cuisine. No fancy presentations here, just trendy, family-style cooking (yes, it's possible!).
Clermont-Ferrand - FRANCE
Le Bistrot d'à Côté
Chef Valentin Chambonnière arrived in this pretty, contemporary bistro in a pedestrianised street just off Place de Jaude and near the church (Église St-Pierre-les-Minimes) in spring 2023. He serves up generous, contemporary cuisine based on savvily prepared seasonal ingredients. The creative and masterful menu is replete with tangy flavours: the Jerusalem artichoke – in gnocchi and crisps – topped with pan-fried guanciale pieces strikes a hearty note; a dish of slow-cooked leg of lamb and shoulder of lamb candied with spices offers appealing culinary contrasts; the citrus fruit and white chocolate duo on buckwheat biscuit lends a refreshing touch. Choose from a fine selection of cocktails and spirits. A warm welcome and efficient service.
Clermont-Ferrand - FRANCE
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