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2024
Recommended
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2024
Refined cuisine by chef Ludovic Raymond in a bistro on rue des Minimes.
After 5 years on Rue des Gras, Benjamin Brouilloux took the bold step of moving his famous Bistrot d'à côté to the end of Rue des Minimes. The warm decor gives pride of place to wood. Chef Ludovic Raymond can be seen in the open kitchen. This native of Normandy ran La Gabarre near Sarlat for 7 years. Flavor combinations are as judicious as ever, and cooking is perfect. The menu changes every month. Lovers of sweet treats will be delighted to know that a real pastry chef is behind the desserts. Not to be missed!
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Members' reviews on LE BISTROT D'À CÔTÉ
4.8/5
43 reviews
Value for money
Kitchen quality
Originality
Frame/Ambiance
Service
Visited in november 2023
En déplacement à Clermont Ferrand petite rechercher et mon choix se porte sur ce restaurant. Mon intuition ne m’a pas trompé comme d’habitude. Accueil sympathique, excellente cusine, bon vin et ce ce fut une belle promenade d’automne. Produits de saisons travaillés avec soin et amour et à prix doux, un veritable bistronomie. Merci à toute l’équipe pour ce beau et bon voyage dans les saveurs de d’automne
Visited in november 2023
Great restaurant at Clermont. I’m delighted with the service and the level of the menu. They offer 2 different menus with 2 possible starters and main dishes as well as an open menu. They change the dishes every month to match the season Ingredients.
We chose œuf parfait as starter with butternut pure and seafood ravioli with mushrooms. As main dish we took the bœuf cooked 7 hours with sweet potato pure and mustard and the mignon de veau grilled with chataignes and an amazing sauce with mushrooms. Both of them soft, perfectly cooked and tasty.
As a dessert we took the entremets cafe te noisitte, which compared to the rest was less special and the pain perdu with brioche and an amazing caramel and vanilla ice cream.
Definitely I will come back to try a new menu ????
And booking is a must as they are always full
We chose œuf parfait as starter with butternut pure and seafood ravioli with mushrooms. As main dish we took the bœuf cooked 7 hours with sweet potato pure and mustard and the mignon de veau grilled with chataignes and an amazing sauce with mushrooms. Both of them soft, perfectly cooked and tasty.
As a dessert we took the entremets cafe te noisitte, which compared to the rest was less special and the pain perdu with brioche and an amazing caramel and vanilla ice cream.
Definitely I will come back to try a new menu ????
And booking is a must as they are always full
Visited in november 2023
Je ne connaissais pas...un.ami m'a dit : tu vas voir la qualité de la cuisine pour un prix fort raisonnable ! Et c'est vrai ! Premier menu de qualité...que de la cuisine maison, jusqu'au dessert...un délice gourmand ! Un service de qualité et une ambiance agréable ! Que demander de mieux ! Je note cette adresse pour y revenir en bonne compagnie ! A bientôt !
Visited in november 2023
Très belle accueil
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Je vous conseille vivement cette expérience gustative.