Origines Par Adrien Descouls - Le Broc

Impossible not to rent this restaurant that allowed us to spend a very beautiful evening with a magnificent panoramic view. homemade dishes and cocktails are delicious (quality products and perfectly mastered, when at the service...reproachable! Indeed, the whole team is very good. value for money is excellent. We also enjoyed at the end of the meal the infusions to deal with the famous little madeleines; We'll be right back.

Thanks to the whole team, it was wonderful with a high service and delicious cuisine with surprising and excellent discoveries. has very soon and always bravo for this wonderful dinner.

An exceptional meal with a breathtaking view of the mountains of the cezallier. we had chosen the origins of the menu with the chords and wines without any regret. subtle arrangements perfectly mixed with our dishes, a meeting with the chef at the end of the meal: we will come back with great pleasure to taste the rest of the card!

Very honored to have participated in your first evening service! Thanks to the Chef and his team for this very first dinner! A special mention to the omble for me and the lamb for Frédéric ... We'll be back with pleasure!

During our summer holidays, we spent several days at the Origins Institution. On this occasion, we had lunch on two occasions and dinner once. This allowed us to taste the 3 menus offered by young Chef Adrien Descouls. To quickly locate the property, it is located at the top of a plateau overlooking a magnificent mountainous landscape Auvergnat. As such, it is important to note that the restaurant offers a panoramic view of this landscape as well as a beautiful sunset at dinner. The reception by the room manager, Mr. Alex Cronier, is professional, warm and relaxed. Note: These three adjectives have all their significance since they perfectly define the atmosphere that the Chef decided to breathe into his restaurant. The latter, refusing to the austerity of some large tables. In the room, a young and dynamic team makes you share the stories that the Chef wished to transcribe in these plates. For dishes, it is worth noting the effort to cook only regional and seasonal products. Cooking is well controlled (fish and meat) and the balance of flavours is well respected. Some dishes are worthy of a Michelin star. Keep the memories. A perfectly cooked cod and a perfect and subtle dosage of curry in emulsion; A dyke work on milk pig which, moreover, is very tasteful; A surprising broth of radishes and acidified vegetables to enhance the escalope of foie gras; A melting lamb saddle with a subtle spicy green herissa perfectly balancing the dish; Strawberries in their totally regressive juice (received childhood care); The "Marble Crush" dessert with a perfect balance between chocolate, blueberry ice and mint spong cake. Who knows? Maybe a signature dessert. You certainly know the expression “madeleine de Proust”. This expression will never have found such a beautiful resonance as in the Chef’s lemon madeleines. For my part, I call it “pop horn”; impossible to stop eating it. In short, something happens on the plateau of the Broc which deserves the attention of the Auvergnats and tourists. The Chef and his teams have great hearts like our Puys Chain. They are full of enthusiasm and energy that they provide to their customers.