From one year to the next and from one location to another, local lad Michaël Ruat has been regaling the foodies of Puy-en-Velay. The interior sports natural materials and designer details (glazed wine cellar). The food forges a culinary course between regional Haute Loire ingredients (green lentils, premium Mézenc beef) and a more contemporary bent (tartare of red tuna, citrus fruit, fennel sorbet and crunchy pesto).