Gîte les 4 Vents

Restaurants nearby

• Le Haut-Allier★ Michelin The Brun family's hotel-restaurant set in the Gorges de l'Allier looks out over the bridge and the river. With a close connection to their terroir, Clément, the son, in charge in the kitchen; Camille, his partner, who takes care of desserts, and the parents, Philippe and Michelle, elevate this rugged landscape. Through their cuisine, they celebrate the many ingredients to be found in nature in these parts: mushrooms, Auvergne meats and cheeses, salmon from a fish farm in the area, as well as wild plants and flowers. Tuck into a delicious ceviche of trout with Espelette pepper, avocado and tara23.4km
• Le Chamarlenc★ Michelin This institution lives on under the stewardship of a young couple who came here from La Mirande (Avignon): chef Yoan Delorme and head waiter Cellia Baudelier. The chef dreams up tasty, precise and imaginative dishes, such as tartlet in the style of a pissaladière with its anchovy pieces, bacon and onion mousse, and a fresh salad of green beans, chard, chervil, tarragon and coriander, or pig's knuckle and a salad of grilled corn with lemon, fermented mustard seeds, preserved lemon paste and creamy polenta. This is of course a success story that goes hand in hand with respect for the seasons and30.5km
• L'ÉmotionBib From one year to the next and from one location to another, local chef-owner Michaël Ruat has been regaling the lucky diners of Puy-en-Velay. The interior sports natural materials and designer details (glazed wine cellar). The food forges a culinary course between regional Haute Loire ingredients (green lentils, Fin Gras du Mézenc beef) and a very modern repertoire of dishes (bluefin tuna, grilled watermelon and feta, sauce vierge and chorizo Bellota).30.4km
• BrioudeBib This endearing family inn has been serving well-crafted food, in which local producers take pride of place, since 1887! The elegant dining room which overlooks the countryside of southern Ardèche provides the perfect foil to sample Claude Brioude’s “Discovery” menu: a new spin on the omelette with Ardèche watercress, gravlax of trout and leeks, trilogy of lamb with a veggie pie…31.3km
• L'ErmitageBib This beautifully restored old barn has retained its homely rustic appeal. The chef, whose CV boasts establishments of the calibre of Jacques Maximin and La Grenouillère, conjures up delicate traditional fare. The organic local (Aurillac) beef is sometimes carved in front of diners, as are some fish. The menu includes home-made patés and saucisson and a splendid cheese trolley. Let’s not forget the open fire in winter and the inviting terrace in summertime. What’s not to like?31.6km
• Cyril Attrazic★★ Michelin To quote Cyril Attrazic: “I was in love with the Maison, even before I fell for cooking”. To explain, the Maison is the family hotel restaurant business founded by his grandmother in the heart of Aubrac, a high-altitude plateau that could be mistaken for the Mongolian Steppes. By virtue of farming traditions and the harsh climate, the restaurant doesn’t mess about with hospitality, albeit in a modern vein. The chef scrupulously applies the advice of his mentor, Michel Bras: only cook local ingredients (…) with an identity. He does just this, showcasing a giant cèpe picked in the next-door wood47.5km
• Maison Vidal - Le Bistrot de JustinBib Le Bistrot de Justin pays tribute to the grandfather of chef Aurélien Vidal (that's him in the mural). Justin and Odette Vidal opened a buvette (bar, café, restaurant all in one) on the village square in 1954, which has since morphed into this friendly, inviting bistro. Enjoy indulgent and hearty traditional cuisine that is reasonably priced and draws on the local terroir. Rest assured: the pâté en croûte, which can also be found on the fine dining menu, is still a mainstay on the menu!32.5km
• Likoké★ Michelin Likoké is the most international of Ardèche’s restaurants! Belgian-born Cyriel Huysentruyt, in charge of the front of house and wine, works side by side Colombian chef Guido Niño Torres, who upholds the establishment's globetrotting ethos. Over the course of a single set menu, he presents playful, colourful dishes like invitations to head off on a journey, sometimes inspired by a memory, an encounter, a past event… His signature dishes include ceviche of matured trout, whose composition varies with the season. Everything is sourced locally: cheese, veggies, pigeon, etc... Bang-on confident coo45.3km
• L'AubépineBib L’Aubépine has been flourishing for a decade now in the capable hands of Manuel Raya Moreno, former research scientist turned chef. In his town centre HQ, he rolls out a modern, local, seasonal lineup with an eye on market availability and short supply chains. Concise appetising lunchtime menu; surprise menu in the evening. Distinctive, deftly crafted signature cuisine by a talented chef who believes in what he’s doing.43.2km
• Les ColoquintesBib This restaurant installed in a former silk - throwing factory is run by a young couple – he in the kitchen, she front of house. They propose contemporary cuisine, aiming to keep supply channels short and respecting local produce, trout, chestnuts, fruits etc. In summer, get a table in the shade of the lime trees.43.5km

Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.