Expert takes on French classics like duck à l'orange, smoked Montbéliard sausage and rabbit in mustard rotate on the menu, along with house creations like hake on citrus-basil emulsion and burgers with Cantal and onion confit. The chef prepares one of Clermont's best (read: cheesiest, most garlicky) renditions of truffade, a potato and tome fraîche melt with thick, slow-cured ham.
Tip: the zesty pineapple carpaccio is the most suitable dessert if you go all-out with the starter and main course.