Le Duguesclin

Le Duguesclin is a gastronomic restaurant at the foot of the medieval ramparts of Montferrand in Clermont-Ferrand. The site recalls a long history, formerly the Cerf d'Or in the Middle Ages and renamed in the 1980s to recall Sir Du Guesclin, while the operation is repositioned toward contemporary gastronomy. The team offers themed special menus such as Easter and Valentine’s, weekly lunch formulas and collaborative 'à quatre mains' and seasonal festive events. The house has been distinguished in the Michelin Guide since 2017 and displays other recognitions in its premises. A characterful vaulted dining room seats 30 covers, complemented by a private salon for events and a small shaded courtyard terrace for outdoor lunches in fine weather. The cuisine is modern French gastronomy with an emphasis on seasonality and local sourcing and a locavore philosophy that favours farmers, beekeepers, market gardeners and local cheesemakers; dishes concentrate on product-driven preparations and refined techniques presented in fixed tasting and set menus. Chef Xavier Colombier, a native of Clermont, trained with chef companions and starred chefs in Paris and Provence and has returned to invest his accumulated savoir-faire in this project. Specialties include quasi de veau du Grand Massif with croque of ris de veau and blanquette sauce with vin jaune; lotte cooked gently (cuisson douce à la nacre) with roasted bone jus; white asparagus tartare and sorbet with roasted green asparagus and citrus hollandaise; Saint-Jacques with endive, apple and lard, toasted nuts and beurre blanc; and foie gras escalope with mushroom duxelles and vin jaune.