Chef David Casiez employs a daring, rigorous approach, giving his cuisine a taste of perfection. La Table du Clos celebrates gastronomy and Auvergne in a former coaching inn with a very 18th century style. Local products are given pride of place: aromatic herbs from Paslières, butter and faisselle from Palladuc and cheeses from the Fromagerie de Ris. As for meat, the aged beef and rack of lamb are also sourced from Auvergne, along with Arctic char from Forez. Meals are served around the fireplace in winter. In summer, you’re invited to relax on the terrace overlooking the hotel grounds.