Luxury HotelsDirectoryBeach ResortsBoutiqueParisLondonNew YorkTokyoLuxury HotelsDirectoryBeach ResortsBoutiqueParisLondonNew YorkTokyoHôtel Restaurant Le Pré centers on a two-Michelin-starred restaurant led by chef Xavier Beaudiment, whose menus celebrate wild plants and herbs foraged fresh each morning from Auvergne's countryside. The culinary philosophy places plant-based ingredients—sourced from the undergrowth, fields, mountains, and forests—at the foundation, paired thoughtfully with fresh meat and lake fish. Dining here expresses the character of the local landscape rather than following a fixed menu.
Check availability Official websiteChef Xavier Beaudiment directs the kitchen at Hôtel Restaurant Le Pré, recognized in 2026 as a two-Michelin-starred culinary destination. His approach centers on technical mastery combined with an intimate understanding of Auvergne's natural ingredients. The restaurant is celebrated as the embodiment of plant-based cuisine rooted in Auvergne's landscapes.
Each morning, Beaudiment draws from the undergrowth, fields, mountains, and forests surrounding the property to compose the day's menus. Wild plants and herbs, collected in morning dew, form the foundation of every dish. Rather than treating plants as supporting players to meat or fish, the kitchen philosophy reverses the hierarchy: plants dictate their desires to the fresh meat and lake fish, rather than the other way around. This approach reflects a deep listening to what the landscape offers seasonally.
Menus are composed as responses to daily ingredient availability, creating what Beaudiment describes as mischievous associations and poetic variations in which his technical skill truly emerges. The culinary experience is described as invigorating as a walk at the foot of the volcanoes, evoking the terrain that shapes the pantry. This approach means no two visits are identical; each meal is tied to the season and the morning's harvest.
The restaurant specializes in plant-based cuisine featuring wild herbs and foraged plants from Auvergne, paired with fresh meat and lake fish. Chef Xavier Beaudiment forages daily from the surrounding countryside to compose each day's menus.
Xavier Beaudiment leads the kitchen and is recognized for technical mastery in creating innovative menus centered on wild plants and herbs in poetic combinations.
Yes, the restaurant holds two Michelin stars as of 2026.
Yes, menus are composed daily based on ingredients foraged that morning from Auvergne's fields, forests, and undergrowth. This means each visit offers a unique experience tied to the season and daily harvest.
The hotel offers dining to both overnight guests and outside visitors. Contact the hotel's travel advisors directly to arrange dining reservations, as the property does not accept online bookings.
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Sources: relaischateaux.com
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