L'Instantané

L'Instantané in Clermont-Ferrand's historic district practices modern, market-driven French bistronomy. It calls its approach "cuisine des produits": menus change with the seasons and draw from market stalls, favouring fresh, local ingredients. Service comprises an evening à la carte and midday prix fixe, with provenance and allergen information on request. The restaurant holds a Michelin Assiette since 2015, appears in Guide du Routard since 2017 and joined Collège Culinaire de France in 2016. The vaulted, intimate dining room gives an open-kitchen view so guests can watch the chef at work; the decor is sober and bistro-like and a small terrace is provided. The cuisine is market-driven, seasonal and product-focused in a contemporary bistronomic style, using classical techniques and local sourcing when possible. Chef Julien Chabert opened the restaurant in September 2015 after training and working at the Ritz, Lasserre and Plaza Athénée and in private catering. Specialties include long-braised meats — 12-hour braised beef and slow-cooked veal — roasted market fish (poisson selon arrivage), vegetable-led accompaniments, poached organic eggs, 5-hour braised lamb shoulder, crème brûlée with Fourme d'Ambert and aligot with sausage.