Chef Clément Brun is committed to promoting Allier salmon, a local strain :-). By HERE, his recipe ideas and cooking tips!
It also gives pride of place to Fin Gras AOP beef from Mézenc, lamb with morels … enough to delight the taste buds of those who push the doors of this family Hotel/Restaurant located on the banks of the Allier, in a of the wildest regions of France
https://www.hotel-lehautallier.com/fr/