Hervé Busset

Rating: 15
Author: Gault&Millau

12000 RODEZ

15/20
Remarkable Restaurant

BOOK

10 PHOTOS

Chef: Hervé Busset
Cooking: French | Gastronomic
Style: Romantic

Budget (€)

Indicative price per person (excl. drinks)

85 to 99

Gault&Millau's review 2026

Hervé Busset describes himself as a "picker-cook", and his past in Aveyron, first in Conques where he was Grand de Demain, then in Rodez today, is a strong argument in favor of his loyal following. In the choice of products offered by nature in each season (a splendid Truffle menu during the winter) as well as in the execution, through hidden menus following the evolution of the market. Beautiful, graphic plates, the rediscovery of vegetables and herbs, which does not prevent us from using noble products to good effect, such as caviar, foie gras, truffles or the best of the sea, such as Normandy scallops. An excellent cellar run by head sommelier Serge.