The best restaurants Les volcans d'Auvergne

After a hike, before an evening at the casino, it is possible to get some strength at the Bistrot de Sharlie. Some will recognize a touch of the Estredelle de Pont-du-Château, especially in the selection of wines. Normal: Frédéric Jacquelin is the new manager of the establishment, until then called Restaurant le Z. Pork filet mignon with cider, can tenderloin in port honey sauce, pike-perch filet with white butter, truffles, fondue au saint-nectaire... there is something for everyone. For dessert, gourmets will fall for crème brûlée or a tiramisu. Everything here is homemade, and Brigitte, the chef, in all sympathy, does not fail to come to the dining room to discuss gastronomy.

Jérémy-Emmanuel Alves, a young leader with many experiences, offers his services as head at home. How does this happen? Jérémy-Emmanuel comes to cook home for your events. It works with local producers and works with fresh and quality products. Gastronomic menus are prepared and everything is fully prepared under your eyes at home. The chef also shares his love of cooking by offering culinary workshops for adults and children. In addition to being competent and professional, the chef is of rare sympathy.

The restaurant of the Hotel Regina, located at the entrance of the village of Saint-Nectaire, offers refined and well-presented dishes. All the dishes, often local specialities, are homemade. As an appetizer try the homemade terrine, or the smoked trout and its infused verbena sorbet. Continue with the Salers beef cooked sausage-style and its rhubarb compote, fish lovers will turn to the trout fillet with candied Saint-Nictaire cheese, green coulis and Auvergne potatoes. If you're looking for originality, try Regina's St. Nicholas fondue with dried cranberries, honey and hazelnuts. The meal will end on a sweet note. It is possible to have a special service for groups (birthday, stay, etc.).