This restaurant near the courthouse extends an invitation to all foodies rather than a summons to a hearing! For over twenty years, Jean-Claude Leclerc has been behind this very popular Clermont-Ferrand hideaway. The chef woos us with his new spin on time-honoured Gallic recipes, in keeping with the seasons, thanks to farm produce from Auvergne, Provence, and even Brittany, when it comes to turbot and sole. It is a masterclass in balance and skilful execution, overflowing with flavour, such as the seabream cooked in its skin, red wine risotto, seared onion and cuttlefish or lamb, violet artichokes and truffle potatoes.