Good food an good eating ; The philosophy of the hotel-restaurant La Clairière.

For five generations, the restaurant La Clairière has built its own culinary history, the passion and style of cooking is summarised in our signature dish “Frogs’ legs”. When you visit our restaurant, you will discover different menus of frog legs at will. By subtly combining respect for fresh products with creative and authentic recipes, the young team that composes our kitchen renews the restaurant’s menu three times a year. The chefs focus on dishes made from the freshest ingredients available and from the hotel’s neighbourhood.


our menus

A la carte

Twice a year, our establishment renews its menu by favouring seasonal products

Festive menu

For special occasions, the restaurant La Clairière offers special menus.

Menu for large tables

club or association meal, discover our menu adapted to large tables

Let us guide you for a Night, a Stay or an Unforgettable Moment at the Restaurant

Our values

In our establishment, we try to work in partnership with local producers and craftsmen. In some of our products you will find the imprint of our different service providers. This also applies to the hotel business with our breakfasts, where we take care to supply ourselves with dairy products from the Tourette dairy. As for our cheese suppliers, we work mainly with the Livradois cheese company. As well as a small producer, Dominic Boittias, for his famous farmhouse Fourme d’Ambert and his tasty local cheeses which are a must in our beautiful region. For the catering, we use the best of our traders with local charcuterie from Salaison Bernard, and a butcher’s department supplied by the Pourrat butcher’s and ” domaine de la Limagne. For the accompaniments (fruits and vegetables) Auvergne Provence firgure among our suppliers. Being also a territory favourable to wine growing, our restaurant proposes a vast range of wines, while emphasizing the regional wines (the wine grower “Pelissier”, the domain of Sauvat or the cellars of St Verny).

Our team

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