Located high in the hills of Chaudes-Aigues and eponymously toqued by 2005 Bocuse d'Or winning Chef…read moreSerge Vieira, it was several hours after finishing lunch at Le Suquet that I sat down amidst the modernized confines of Le Couffour, and with a windowside view of the slowly setting sun it was to a combination of deft cuisine and mostly excellent service that evening would take place, the unseasonably high temperature and sluggish pace despite a half-full dining room the only thing preventing the experience from being world-class. Truly a beautiful setting, the renovated stone tower looking down on a city of hills, cobblestones, and brick, there are some who say that the 2* restaurant run by Vieira and his wife has in some ways surpassed that of 3* Bras up the road, and although the rich wood confines similarly fuse to the nature just outside windows the cuisine itself trends a bit more 'current' with the occasional bit of modernist technique creeping in by way of spherification, ISI-whip, and foam. Served as two menus, both focused on seasonality but entirely different, it was in the 125€ Menu "M" that my decision was made and requesting a supplemental dessert from the 76€ "S" it was not long before bottled water was served, despite house-filtered flat being offered to others, the 8€ addition admittedly a minor annoyance while the creamy house mocktail was an unexpected surprise. Starting first with a trio of savory 'toasts,' from which both the mushroom and dried beef were memorable bites rich with earth and umami, it was next that the omnipresent centerpiece was used to deliver a quartet of canapés atop a long metal plate, and although the tartare of trout was a bit overwhelmed by the aromatic jam atop it would be difficult to call any of the other bites less than exemplary - the cruidte tart a perfect bite of summer while the supple salmon and tube of cream melted almost equally on the tongue. Offered bread but no butter, an oddity that at least prevented one from overindulging on a toothsome pain au cereal, the menu officially began nearly an hour after taking a seat and starting off with a caramelized slice of foie gras paired to nothing but bitters and herbs a strong precedent was set for flavors to follow, the sweetness almost always restrained with proteins instead highlighted by acid, light sauces, and produce gently manipulated to extract flavors at their very best. Having already mentioned the unhurried service, plates presented at an average interval of thirty minutes in between, courses two and three were offered as the Chef's daily interpretations of the sea, and with the well-cooked crustacean snappy and supple amidst a clear yet complex broth the followup of turbot was even more exemplary, the flesh featuring a translucent rainbow glow beneath the lightest of sears while textures of artichoke and bitter vegetables found their balance in a brown butter foam. Seeing portions trend similar in size to Le Suquet, and thus happy to not see the menu run too many courses given the increasingly late hour, the menu's final savory once again eschewed heavy meats in favor of Guinea Fowl from a local farm, and lightly tinged in citrus alongside multiple styles of squash plus a tarte of stewed onions the dynamics of the dish proved not only delicious on their own, but a perfect transition to cheeses paired to several more style of bread plus house cultured yogurt and jams. At this point admittedly finding the room a bit uncomfortable as temperatures trumped 85F with virtually no circulation of stagnant air, it was with good fortune that pasty at Serge Vieira proved well worth the investment of time, and with both the option from "M" and "S" served in sequence the decision of which was 'best' would prove a virtual stalemate, the peach tube without a doubt the lighter and more elegant while the cherries and chocolate presented a study of textures with taste not unlike that of a black forest cake. At last served a second decorative metal plate of mignardises in the cone that sat tableside throughout the course of the meal it was with the bill paid and coffee declined that a somewhat expedited exit was made, the air outside trending far cooler than that within while a meal very much worthy its considerable acclaim lingered in memories, though a slow descent from the hill via unlit dirt roads was indeed slow and fraught with several wrong turns.

From the owner: Beau et bon à la fois... Les plats de Serge Vieira sont de grande qualité, mais ce n'est pas tout…read more Le chef attache beaucoup d'importance à l'esthétique ainsi qu'aux textures de ses aliments.

Great resto. Incredibly nice people Madeleine and Frederic. We are used to nice restos in Lyon but…read morewe would have guessed there is one over and beyond the qualities in Lyon. We are very grateful enjoyed and had nice time, we did not feel like changing the resto during 4 days.

From the owner: Entre sacré et profane Les panneaux indiquent cinq kilomètres de Saint-Flour, mais il faut bien en…read moreparcourir une vingtaine avant de trouver le château...Et là, au fond de la vallée, le château d'Alleuze se dresse étrangement, en plein milieu de la rivière sur son îlot tout vert. Sans aucun doute l'un des lieux les plus romantiques de la région, Alleuze est aussi une terre sauvage, bercée par le calme et la sérénité des montagnes. Comme émergeant de nulle part, le château en ruine rappelle le passé de la région.

We've ate at Beas for years, but hadn't eaten there in about 15 years. We went for a girls b'day…read moreparty & had a great time. However the food quality has declined. The BBQ was horrible & food quality not as good as I remembered. They need to have other meat options besides fried chicken for us that are gluten free. I took one bite of BBQ & couldn't eat anymore. I paid 22.00 without a drink & know I didnt eat 22.00 worth of food. Needless to say we won't be back.

Occupying the top spot on an ever lengthening culinary bucket-list for just over four years it was…read morewith great anticipation that the 250 minute trek to Route de l'Aubrac took place, and arriving at Le Suquet just moments past noon it was with warm smiles that entry to Maison Bras was met, the rolling hills of Laguiole en Aveyron beckoning in the distance while clean air carried by a gentle wind quickly put the body at ease and naturally cleared the head. Every bit the postcard scene that photographs would have one imagine, a modern space bathed in light almost bleeding through windows to fuse with fields and gardens outside, it was in declining a drink at the lounge that the Maitre D' offered to show me the kitchen, and with Sebastien Bras seen teaching at the fish station while a team of twenty worked quietly amidst spotless steel surfaces one could not help but feel caught up in the moment, a sense of passion reflected in every aspect of the three and a half hour experience to come. Taking the next twenty-minutes to explore the hotel and its grounds, the meal's start time officially 13h00 per my reservation, suffice it to say that those so inclined will be happy to see a wide range of art and items for purchase just inside the foyer, and seated promptly at 12h45 it was with little indecision that the Menu Balade was selected, an additional demi-course added from one of the smaller menus at the cost of a 30€ supplement. At this point almost a 'casual' affair, the decision by Michel Bras to offer his cuisine without all the frills attached to many other Michelin 3* spaces found throughout the world made many years ago, it was still to immaculate service that all guests' needs were attended - a loaf of bread bearing the name of each patron unveiled tableside while cutlery was retained throughout the meal, even the bottled water upcharge done away with in favor of house-filtered pitchers sourced from the streams in valleys below. More a 'journey' than just a meal, something perhaps to be expected given the location and history of the space, plates at Bras present a gentle progression of seasonality alongside regional flavors, the opening oeuvre of an egg meant to reminisce of Sebastien's childhood in Laguiole while the following Le Gargouillou was a classic pieces of culinaria that many have seen but one must sit down to experience in order to truly understand the time and craftsmanship involved. Moving to meats faster than one may have guessed, a course of delicate Turbot with seared mushrooms and almonds showing great balance with pan jus atop freshly cracked polenta, course three featured the chef's highly praised foie gras paired to cherries, cauliflower puree, and sphere of finely diced broccoli, the liver itself the very definition of creamy while vegetables focused on pureness of flavor despite the modification of traditional textures. Trending shorter than other tastings, but offering sizable portions of each course instead of small bites, plate four offered a fine puff pastry decorated in freshly picked fennel, fresh cheese, and truffle Cream before transitioning to the menu's final savory, a rich cut of grass-fed beef wrapped in tomato with herbal aromatics and a reduced sauce of red wine. Here treated to the supplement, a young duck with crackling skin whose undeveloped fat layer yielded a leanness benefitting both texture and flavor of the flesh, it was after a scoop of Les Aligots that the afternoon progressed to cheeses, the young man tending the cart clearly a bit green with limited skills in English as the Maitre D' happily stepped in with no shortage of regional selections to offer, a tasting of three ages of unnamed cheddar from a farm located mere minutes away offering an experience unique to time and place. Unknown to some that Michel Bras created the 'lava cake' with his Coulant as far back as 1981, sweets started with a textbook interpretation of the classic beneath a rich ball of pistachio ice cream and with mignardises spanning from a simple bowl of fruit in syrup to a crispy 'flag' of honey anticipation slowly built for the meal's final moment, the famous cart of cones soon to be topped with five styles of ganache, sorbet, and cream. Left to enjoy the environs while water was refilled and a tin of parting gifts offered, it was admittedly a bit hard to think that such a long anticipated event had now passed, but still every bit the 3* experience even if the cuisine is no longer "cutting edge" a meal at Bras is undoubtedly worth it for those willing and able to make the trek.

Great meal and friendly service, a restaurant with a bit of character, local dishes, good menu &…read moregood value.

From the owner: C'est bien, c'est bio C'est étonnant, mais c'est un des seuls vrai restaurant de Saint-Flour. C'est…read moredans un cadre chaleureux que la maison propose ses plats du terroir et ses spécialités d'Auvergne. Chaque semaine, un tableau complète la carte avec de nouvelles recettes faites à partir des produits du marché. Le mot d'ordre est la qualité, et en plus l'accueil est fort sympathique.