Recently taken over by the Bocuse group, Vichy's emblematic rotunda, perched high above the Allier, has been given a new lease of life, with a counter on the first floor and a brasserie on the second floor. The place follows the Bocuse brasserie concept, under the direction of chef Gérard Lasne, who also worked at Le Sud and Le Nord brasseries. The restaurant's classics include escargots au beurre persillé in small pots, poultry pâté croûte with tarragon, Arctic char filet à la grenobloise, fresh spinach and steamed potatoes, Bourbonnais poultry with morel mushrooms, rice pilaf, Jura wine sauce... Market menu at €35.50.
Gérard Lasne Chef
