In the middle of the unspoilt Auvergne region, the restaurant of Château Codignat offers a cuisine that is both sophisticated and simple, exclusively based on farm products carefully chosen among local producers.
Back of wild boar, grouse and cep mushrooms, “two-way hare” or Auvergne cheeses.... The starred chef Mathieu Barbet take his guests on a unique journey through the Auvergne region. Its cuisine is inspired by a historical and natural heritage, resulting from local production. The Moulin du Clos fish farm in Augerolles, with 27 outdoor ponds and a nursery building provides local species, using high quality freshwater. The lamb is sourced from Bourbon-L’Archambault, the saffron from the Limagne, the goat’s cheese from Lavenal (a farm where the animals are given essential oils and medicinal plants) and the strawberries, rare in Auvergne, are sourced from Vergers d’Ornon in Lezoux.