Le Haut-Allier

Le Haut Allier in Alleyras is four-generation family-run; the current generation moved into gastronomy 40 years ago. The restaurant has held a Michelin star since 1998, sources from permaculture-vegetable growers, the historic nearby Maison Chabanon butcher and the Conservatoire de Saumon Sauvage de Chanteuges, draws many herbs from its garden and local-foraging, and offers a 500‑reference wine list from local wines to grands-crus including organic-and-biodynamic; a protected natural setting completes its identity. The dining room is calming and zen, clad in wood and stone with vegetal colours. A large bay window frames panoramic views and a Japanese-style garden with a fountain. Modern gastronomic cuisine rooted in the Auvergne terroir and seasonal produce marries traditional French technique with inventive pairings and occasional Asian touches; desserts are fresh and elegantly presented. Philippe and Clément Brun lead the kitchen, with Michelle front of house and Camille in pastry; the family pairs experience in prestigious houses with modern creativity. Specialties include revisited pavlova, seasonal-fruits; lièvre à la royale; tourte de gibier—roasted quince and sauce poivrade; ombre Thymalus confit; cappuccino, Lozère truffle; egg cocotte, rattes-purée.