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Jean-Claude Debas' cuisine based on quality products in a restaurant in Clermont-Ferrand.
Beautiful dishes, quality products and remarkable service for this restaurant nestled in a round building. The head waiter, Jean-Claude Debas, with his slightly British look, is also a sommelier. He followed the chef who made the beautiful days of the restaurant Anglard. The decoration is very neat, with its beautiful paintings. The table is gourmet: it is defined mainly around meat and fish, with truffade, meat from the Massif Central, Arctic char with green lentils from Puy, omelette with truffles, slice of grilled leg of lamb with garlic and garlic cream and many other things. The clientele is loyal, whether for business lunches, couples or families.
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