L'Émotion

Le Puy-en-Velay has a restaurant here that fills you up nicely. Michaël Ruat, who has worked at Bambou et Basilic and trained around Saint-Chély-d'Apcher, in Lozère, has set up his kitchen on place Cadelade, right in the centre.

On the plate, local produce and a menu that follows the seasons, with a light modern touch. Depending on when you come, it might revolve around a sea bass tartare, a magret or a pork belly, and on the sweet side, finds from the Velay such as perles rouges or einkorn.

Ruat has been one of the Toques d'Auvergne since 2018, which tells you roughly how serious the man is. Terrace when the weather is fine, air-conditioned room when it gets hot.