Le Pré - Xavier Beaudiment

The Auvergne I want to present to you is the one we harvest every morning in our mountains, meadows and forests. The proclamations of Xavier Beaudiment, who comes from the region, are no empty words. Le Pré is the epitome of simplicity – the chef's recipes use pork, eggs or peas, which may not be ingredients that make your mouth water, but he lovingly crafts them to draw out their flavour. Let yourself be swept along by this instinctive cuisine that is moulded into poetic-sounding set menus that pay homage to his terroir. His dishes also involve the 200 plants and wild herbs that grow in the shelter of the volcanoes. A superb wine list accompanies you on this culinary adventure.

What makes it distinctive

• A two-star Auvergne kitchen built on daily gathering, herbs and wild plants are treated as primary ingredients, not garnish
• A poetic menu language that reads like a walk through landscape, the ‘Randonnée’ format is literal in its pacing
• Rustic regional proteins, frog, pike, rabbit, sit in dialogue with a huge library of foraged botanicals

Signature Ingredients

• Foraged wild plants and herbs, drawn from the mountains, meadows, and forests around Clermont-Ferrand
• Pike and frog, used as classic freshwater and regional touchstones
• Foie gras and rabbit, handled as rich, grounded counterpoints to the herb work
• A large palette of aromatics, the kitchen works with hundreds of plants across the season

Menus

• Déjeuner dans nos plaines: €55 (served for the whole table, lunch only, Thu and Fri)
• Dîner dans nos plaines: €75 (served for the whole table, Sunday evening only, from Sept 2025)
• Hiver dans nos montagnes, Randonnée: €195
  • La fumée des champs
  • Caviar du pauvre
  • Pain d'enfance
  • Monsieur
  • Glane, les limaçons
  • L'amère blanche sous la terre
  • Le feu noir des merises
  • Silence des lacs
  • Sous le jus, la saison
  • Chants de lait et de cave
  • Mas Baches
  • Terre sombre, senteur des pins
  • Douceurs sans remords