Auberge du Pont

As spirited as the winds of Brittany (where he grew up), Rodolphe Regnauld harbours a great love for the produce of his adopted region. Here he showcases it in a series of meat and fish dishes: Guilvinec langoustine cooked two ways, raspberries, peas, Sturia caviar from Aquitaine; Rossini fillet of Salers beef served with foie gras from the Limagne plains and a rich gravy.

• A chef with Brittany roots cooking in Auvergne, the menu often reads like a dialogue between regions, with local produce pushed through classic French technique.
• A surf-and-turf sensibility that is comfortable with luxury accents, caviar and foie gras, without losing clarity.
• A tightly focused one-star experience that avoids concept theatrics and lets ingredient quality and sauces do the heavy lifting.

Ingredient stars

• Guilvinec langoustine
• Sturia caviar
• Salers beef
• Foie gras
• Peas
• Raspberries

Overview

A one-star restaurant in Pont-du-Chateau led by chef Rodolphe Regnauld, with a modern menu that pairs strong produce focus with high-end French technique.

Menu format

• Tasting-led dining with dishes that swing between seafood and meat.

Notable dishes

• Guilvinec langoustine cooked two ways with raspberries, peas, and Sturia caviar.
• Rossini fillet of Salers beef with foie gras and a rich gravy.