Even though the days of the family restaurant where Denise treated the whole village to her delicious cuisine are over, the tradition of quality cuisine at Le Bailliage still persists today.

For more than 35 years, Jean-Michel Gouzon, the family’s son-in-law and chef, has passionately developed a generous and authentic cuisine that is recognised by all (Michelin Assiette, Gault & Millau Couverts, Toques d'Auvergne, etc.). One of his secrets is to revisit the Cantal region’s gastronomy in a very respectful way.

Today, Antoine and Marion continue the Bancarel family's tradition of good living, with an epicurean cuisine that is both respectful and innovative.

On the menu, you will find the great classics of Auvergne cuisine, such as truffade, homemade foie gras, Salers beef fillet or tripoux, without forgetting a few more modern dishes such as sea bass with chorizo, popcorn cream and corn purée. The quality of the products and their origin are at the heart of this unpretentious cuisine. You will also find that some of the meat originates directly from the Salers farm, which is run by Antoine himself.

Don't be fooled by the modern and contemporary décor of the dining room, you won’t be dining at Le Bailliage but at the Bancarel's. The service is professional and simple at the same time; the meals are served in a warm and family atmosphere.

In the summer months, you can enjoy your meal on one of the two shaded terraces. A second restaurant room, on the lounge side, is more intimate and family-oriented and is available for family meals, banquets, cocktails, and other customised receptions... Le Bailliage adapts to your needs and your budget.