Relais des combrailles

Established on the ground floor of a Belle Époque edifice, chef Rémi Laroque rustles up modern, distinctly globe-trotting food. This Puy-de-Dôme lad with Vietnamese origins scatters his cooking with numerous Asian, particularly Japanese twists. His wholehearted culinary dedication shines through, particularly in the line-up of dishes around a single ingredient (be it lobster or fennel) that fully embody his spot-on knack for pairing. His medallion of monkfish, flanked by fennel, lovage oil and coconut cream, showcases his delicate craftsmanship. Street art on the walls, unusual tableware and a

From the upper reaches of town, this attractive hotel dating from the 1930s broadcasts a non-stop resounding tribute to the electro-magnetic waves and the triode vacuum tube that made the invention of the talkies and the wireless possible. Its Art Deco decor has lost none of its splendour – mosaic flooring, decorative wrought iron and a marriage of glass and mirrors. In the kitchen, chef Wilfrid Chaplain mixes influences from his native Normandy and his adopted Auvergne, drawing out their gentle, little-explored harmonies. Technically proficient, he creates ambitious, subtle and delicate cuisi

Rather than a summons to a hearing, this restaurant near the courthouse extends an invitation to foodies! Jean-Claude Leclerc has been running this popular Clermont-Ferrand restaurant for over two decades. The chef delivers his balanced and assured take on seasonal classical cuisine in an elegant contemporary setting. The dishes are unapologetically indulgent, as illustrated by the beef tournedos with Périgueux sauce and melt-in-the-mouth potatoes with Cantal cheese, or the sea bass with gently braised savoy cabbage and black truffle.

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 f

Quentin Brunet (formerly of Polypode) welcomes diners confidently and warmly to this Ostal (house in the local dialect). You will be seated in a snug dining room (seating for twenty) appointed in a smart, contemporary vibe with natural materials. The several-course set menu showcases the chef’s creativity and culinary skill: Breton langoustine, horseradish-laced seaweed tartare; free-range guinea fowl with cèpes and butternut; blueberry dessert with fermented milk and oxalis. A spot-on lineup in the zeitgeist.

The restaurant of Château Saint Jean, which impresses first by its stunning location in a former chapel, sports a surprising, highly successful marriage of periods, like that of the nave, clad in copper lacework panels for an almost snug feel. The food is of the same ilk and chef Olivier Valade more than demonstrates that his star-studded background (Côte d’Or at Saulieu, Hélène Darroze) owes nothing to chance! His surgical craftsmanship showcases seasonal premium produce and overflows with character: delicately smoked brill and truffle-flavoured blanquette; squab with wild mushrooms and walnu

As spirited as the winds of Brittany (where he grew up), Rodolphe Regnauld harbours a great love for the produce of his adopted region. Here he showcases it in a series of meat and fish dishes: Guilvinec langoustine cooked two ways, raspberries, peas, Sturia caviar from Aquitaine; Rossini fillet of Salers beef served with foie gras from the Limagne plains and a rich gravy.