L'ALLIER DES SAVEURS
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The terrace restaurant's chefs create dishes based on fine local produce and exceptional cocktails.
On the water's edge, near a beach with lifeguard surveillance and a sunny terrace. Louis prepares bistronomic dishes that are veritable culinary voyages, using the finest local produce: Puy lentils, Aubrac beef, free-range pork and lamb, trout, char from Auvergne rivers, saint-nectaire, artisou, fourme de caractère, girolles, cèpes, mousserons. At the bar, Valentin concocts exceptional cocktails with local verbena, peach cream and homemade thyme syrup for exhibitions, concerts and themed evenings.
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