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Auberge de la Fontaine du Berger
Traditional French
A red-shuttered country inn made of volcanic stone sits on the back road between Clermont and the motorway, looking out over the Puy de Dôme countryside. Inside, the room is rustic and warm, and the kitchen runs a traditional French menu built around solid ingredients. The Paris-Brest alone has been known to derail dessert plans made elsewhere. Exactly the kind of place you hope to stumble across but rarely do.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Seared scallops
“Tuck into a tasty, traditional Gallic lineup, assembled with top-drawer ingredients such as seared scallops from Erquy, Belgian endive and pleurote mushrooms in vin jaune, or ham stuffed with free-range chicken.”
Michelin Guide -
Ham stuffed with free-range chicken
“Tuck into a tasty, traditional Gallic lineup, assembled with top-drawer ingredients such as seared scallops from Erquy, Belgian endive and pleurote mushrooms in vin jaune, or ham stuffed with free-range chicken.”
Michelin Guide -
Paris-Brest
“Don’t even try to resist the wickedly tempting home-made Paris-Brest pastry for dessert.”
Michelin Guide
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