09/08/2026: We celebrated our 7th wedding anniversary yesterday at lunchtime at the restaurant, and everything went wonderfully! The welcome and service from the team were incredibly warm, and the culinary journey itself was impressive. The amuse-bouche was a strikingly light emulsion, enhanced by sweet potato chips whose sweet crispness perfectly complemented the creaminess of the mousse, awakening the palate.
For the first course, the foie gras was accompanied by a Banyuls sauce that was neither heavy nor overly sweet. The freshness of the foie gras was impeccable, the cooking perfect, releasing captivating aromas and boasting a wonderfully tender texture.
The second course, the lobster, offered remarkably balanced seasoning. The young shoots of fresh coriander provided a perfectly timed seasonal touch, the jus was bursting with umami flavors, and the lobster—like the foie gras—was cooked to perfection. The sauce for the turbot fillet might have lacked a touch of depth, but the accompanying ratatouille was an undeniable success. So successful, in fact, that it almost overshadowed the turbot itself (although the delicate, melt-in-your-mouth flesh of the turbot was certainly not lacking).
The pan-fried sweetbreads, an iconic ingredient of French haute cuisine, were prepared with great skill. While the sauce adhered to tradition, the chef made the bold choice to forgo the usual morels in favor of a perfectly executed seasonal mushroom sauce. While the dishes already demonstrated a perfect mastery of classic French cuisine, the sommelier's selection added a real touch of class: four glasses of remarkable quality, with impeccable food and wine pairings, offered at a very reasonable price. (And two of the four glasses were from the Auvergne region—what a surprise!) Finally, the honey and apricot soufflé, accompanied by rosemary ice cream, brought this gastronomic journey to a beautiful close. The soufflé was a complete success! Its airy texture echoed the emulsion at the beginning of the meal. A first spoonful of warm soufflé revealed the full richness of the honey combined with the perfect acidity of the apricot pieces hidden at the bottom of the ramekin; then, a spoonful of rosemary ice cream, both fresh and delicate, created a striking contrast and balanced the whole. If I, a layperson, had to identify a guiding principle for this seasonal menu, it would be: balance, complete mastery, a touch of personal interpretation, and a respect for the classics.
In short, this culinary experience has left us with a truly memorable wedding celebration. Thank you for this moment! From now on, when we return home to Clermont from the Puy de Dôme or Vulcania, the iconic blue sign of this establishment will remind us of this precious wedding anniversary meal and give us only one desire: to return as soon as possible.
09/08/2026: Excellent meal. The staff is friendly and attentive. We thoroughly enjoyed our meal. Special mention for the soufflé, which was exceptional! Thank you very much, we will gladly return.
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