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 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 cheese from the local area, and the strawberries, rare in Auvergne, are sourced from Vergers d’Ornon in Lezoux.