Go there and contact
Clermont-Ferrand restaurant with a homemade cuisine by chef Arnaud Ligoux and specialities from Auvergne and Rhone-Alpes.
It is in the area of La Part-Dieu that we find Kevin, former boss of Distil and Rafaëlle. The establishment celebrates the rapprochement between Auvergne and Rhône-Alpes, by honoring the specialties of both regions. Between snails in onion shells, sweetbreads with oyster mushrooms, truffade and andouillette, you won't go home hungry. The smallest stomachs will throw their devotion on the eggs Cacot. The lunch formulas are announced every day on the social networks. Chef Arnaud Ligoux's home cooking, the selection of good wines and the petanque court at the back of the building give the place a very friendly bistro atmosphere.
Members' reviews on CACOT
Service rapide et convivial