Fine dining restaurant in the Haute-Loire
Awarded two Gault & Millau toques,
Maison Vidal in Saint-Julien-Chapteuil is renowned for its mouthwatering cuisine inspired by high-quality, local produce.
This fine dining restaurant offers a gourmet journey through the rolling countryside of the local terroir.
Open lunchtimes from Tuesday to Sunday.
Open evenings from Thursday to Saturday.
“Our cuisine is as textured as the volcanic peaks that surround us.”
Aurélien Vidal
An intimate haven of conviviality
The fine dining restaurant of Maison Vidal was completely redesigned in 2024 by Aurélie Vidal, a former interior architect.
The dining room is now infused with all that chef Aurélien Vidal holds dear, delivering the most harmonious dining experience possible.
In keeping with a refined, plant-based cuisine, inspired by the local terroir, the dining room of this fine dining restaurant celebrates the raw ingredients that remain as close to nature as possible.
The round oak tables create an elegant yet convivial ambience, while the harmonious colour palette creates an experience that feels in keeping with the restaurant’s stunning natural surroundings.
Enjoy a creative cuisine in a warm and contemporary atmosphere.
Creativity & tradition
Chef Aurélien Vidal creates a cuisine that is as close to its natural surroundings as possible.
This is why he relies on good renowned local produce such as AOP Fin Gras du Mézenc beef, Noire du Velay lamb and Puy green lentils.Local favourites that he revisits regularly, in tune with the season and how the mood takes him.
Working in partnership with his wife, the chef conjures up deeply personal recipes evoking childhood memories and flavours.
As maître d’ of the restaurant, Aurélie Vidal and the members of her front-of-house team are only too happy to explain the dishes to their guests, highlighting the subtle touches that go into them, as well as the kitchen's commitment to eco-responsibility.
The chef celebrates the riches of nature
At his fine dining restaurant in Saint-Julien-Chapteuil in the Auvergne, the chef celebrates the riches of nature through a gourmet cuisine that evolves with the seasons.
Each dish features carefully selected produce, in perfect harmony with the time of year, to offer an authentic experience that pays tribute to mother nature.
Combining the traditional with the contemporary, our nine-course menu unfolds in the spirit of a veritable culinary symphony, promising intense emotions and unexpected discoveries.
An invitation to savour the essence of the terroir, reimagined with daring and creativity.
Signature dish
Always featured on the menu of this fine dining restaurant, Aurélien Vidal's pâté en croûte is an absolute must.
In 2011, he embarked on the adventure of the Pâté-Croûte World Championship.
Since then, he has been awarded the bronze medal two times.
This is a well-known dish that he revisits with brio:
“It is a fairly complicated culinary feat that requires the skills of several professions from the world of cooking, namely that of a chef, pork butcher and pastry chef,” he explains.
And while he won't reveal the secrets behind his particular recipe, he invites his guests to sample his innovative variants that evolve in line with the passing seasons.