Is it Adrien Descouls's native region of Auvergne that inspires his ever-so-fresh cuisine? In this modern building perched right next to a 14C castle, just outside Issoire, the chef demonstrates his strengths without ever overdoing it: choice of ingredients, ability to showcase the local terroir (and the kitchen garden!), and a youthful energy that sometimes moves mountains! His is a rather refined contemporary style, but one that nonetheless leans towards more classic and comforting food, as seen in dishes such as his excellent stuffed poultry medallion with a summer porcini sabayon and full-bodied jus.