Jean-Claude Leclerc
Clermont-Ferrand, France
⭐1 Star
The Experience
From Michelin Guide
Rather than a summons to a hearing, this restaurant near the courthouse extends an invitation to foodies! For over twenty years, Jean-Claude Leclerc has been behind this very popular Clermont-Ferrand hideaway. In an elegant contemporary setting, the chef woos us with his new spin on time-honoured Gallic recipes in keeping with the seasons. In a masterclass of balance and skilful execution overflowing with flavour, you might taste dishes such as pig’s trotters and foie gras wrapped in bacon and underscored by truffle dressing or sole, crab meat, cockles, lemon confit and bouillabaisse jus.
Unique Things
From Visitor Experiences
Seasonal and Local Terroir Focus: Jean-Claude Leclerc emphasizes gourmet cuisine inspired by the seasons and local produce from the Auvergne-Rhône-Alpes region, including locally produced fruits, vegetables, meats, and freshly caught seafood, which highlights a strong commitment to terroir and sustainable tourism.
Modern Twist on Traditional Gallic Recipes: The chef reinvents classic French dishes with a contemporary balance and skillful execution, such as pig’s trotters and foie gras wrapped in bacon with truffle dressing or sole with crab meat, cockles, lemon confit, and bouillabaisse jus, offering a refined yet innovative dining experience.
Multiple Ambiance Options Including Private Lounge: The restaurant offers diverse dining settings including an air-conditioned modern dining room, a shaded open-air terrace, and a private lounge for privacy, catering to different guest preferences and occasions beyond the typical Michelin-starred restaurant environment.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Jean-Claude Leclerc in Clermont-Ferrand include:
- Pig's trotters: Used in a signature dish combined with foie gras and wrapped in bacon, showcasing traditional French flavors with a modern twist.
- Foie gras: A luxurious ingredient central to one of the restaurant's hallmark dishes, often paired with pig's trotters and enhanced by a truffle dressing for depth and richness.
- Bacon: Employed to wrap foie gras and pig's trotters, adding smoky, savory notes and texture contrast.
- Truffle dressing: Used to underscore dishes like the pig's trotters and foie gras, bringing aromatic earthiness and luxury typical of refined French cuisine.
- Seafood elements such as sole, crab meat, cockles, and bouillabaisse jus: Featured in another signature dish, these ingredients highlight the chef's skill in balancing delicate seafood flavors with classic Provençal influences.
These ingredients reflect Jean-Claude Leclerc's emphasis on seasonal, local produce and traditional Gallic recipes reinterpreted with finesse and balance, creating dishes that are both flavorful and elegant.
Menu & Pricing
Current Offerings & Prices
Tasting Menu
- Not specified in the provided content.
A La Carte
- Dorade: €42
Signature Dishes and Prices (not explicitly mentioned)
- Beef sirloin with Périgueux sauce, melting Cantal potatoes: not specified
- Roasted langoustines in artichoke salad, black truffle perfume, parmesan lace: not specified
- Strawberries and wild strawberries, lemon madeleine, vanilla-bourbon ice cream: not specified
Prices for Specific Menu Options (not explicitly mentioned)
- Adult menu: €100 to €142