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Restaurant in Clermont-Ferrand serving a meat-based cuisine by chef Didier Lantuejoul.
Didier Lantuejoul puts the spotlight on meat in this modern-day buron. He works with butcher Gauthier, who selects for him the finest cuts from the best origins: Salers, Aubrac, Angus, Galicia... For meats with unique flavors, it takes no less than 30 days of maturing and a two-stage cooking process in the vegetable wood-fired oven. With aligot and home fries, the plates are worthy of mountain cuisine. We sit on salours to enjoy charcuterie and cheeses. Quality at a price that's sometimes a little excessive.
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Members' reviews on LE BURONNIER
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Le plat de mon ami la potée était comme le fessait les grands parents dans les temps
Tous et bon
Pour la 1 fois que je venais dans ce restaurant