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“Excellent food and service”
Review of Le Duguesclin

Le Duguesclin
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Certificate of Excellence
Price range: $21 - $74
Cuisines: French, Gastropub
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Restaurant details
Dining options: Late Night, Outdoor Seating, Private Dining, Reservations
Description: Endroit privilégié pour les repas de famille, d'affaires ou de détente venez découvrir Le Duguesclin et sa cuisine délicate. Que vous soyez poisson, viande ou végétarien vous trouverez a coup sur votre bonheur dans une subtile déclinaison de saveurs.Venez aussi découvrir notre nouvelle terrasse ! Le soir du troisième jeudi du mois, nous servons La Bouillabaisse! Réservation obligatoire pour cet événement.
Reviewed June 26, 2018

This restaurant is tucked away in the Clermont Ferrand Historic Quarter and is certainly one of the best in that area with a comfortable interior room and a small terrasse. The carte is not large, but has several menus everyone can be satisfied with.

Starting with amuse bouches, the dishes were excellently cooked and with imaginative presentations. Service was friendly, professional and timely.

I will go there again.

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Thank John_Wantage
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
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1 - 5 of 189 reviews

Reviewed November 22, 2015 via mobile

Having found many restaurants in the centre of Clermont to be fully booked, we took the tram back to our hotel on Avenue de la Republique and decided to try and find somewhere local to that.
This was a 10 minute walk up a quiet street.....but what a jewel.
The lady at front of house was very welcoming and informative. The food was exquisite.
We found out that they opened two years ago and we would recommend venturing out of town to experience their wonderful restaurant.

This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
xavier C, Gérant at Le Duguesclin, responded to this reviewResponded November 24, 2015

Thank you for your message.. You are welcome... for a other match!

Sabrina and Xavier

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This response is the subjective opinion of the management representative and not of TripAdvisor LLC.
Reviewed June 26, 2015

Really delecious food with great and nice service in a wonderfull environment
It worth to try it....

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Thank khalas2015
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed April 17, 2014

My son and I had dinner at Le Duguesclin in April 2014. The service was very good and friendly, and the food was excellent. Strongly recommended.

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Thank wht1
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed April 16, 2014

After canceling a reservation due to a missed flight by one member of our party of six shortly after the ownership and chef changed in February, we made it a point to get to Le Duguesclin (pronounced doo-gay-CLAN) to see if all the recent reviews told the tale.

They did. This was a spectacular meal for all of us.

The first thing we noticed was the warm greeting on our arrival. We conversed in English and French with the hostess who also served us...and the warmth was very genuine. In fact, when the chef came to greet us as dessert was served, she recalled for him the six different places we came from.

The decor is simple yet elegant, in a bright space a few steps down from street level, with a large (unlit) fireplace as the center of gravity.

We started off with my favorite bouche amuse, three hors d'oeuvres that were a true delight -- particularly the rabbit with spinach and cheese (gaperon?) with a delicate coriander (cilantro) leaf.

Next we were served a warm veloute of shellfish -- creme de coquillage -- that foreshadowed the treat that was in store for those who ordered the langoustine/lobster ravioli (which may be ordered as either an entree (appetizer) or a plat (main dish). (As other reviewers mentioned, the dinner menu does not included prix fixe menu options; all items are a la carte.)

Around the table, we ordered the entree/appetizers of the foie gras, the lobster/langoustine ravioli and the asparagus risotto -- all of which were a delight and shared. If there's any complaint at all for the evening, it's that the risotto portion was too generous for such heavy fare.

The menu does not include purely vegetarian options but it does include seafood options for those who eschew beef but still enjoy seafood. Our group ordered the lobster/langoustine ravioli, the coquilles St. Jacques and the bar. Another member of our party ordered the pork ribs with a jelly from the pig's feet -- also out of this world. My wife and I both ordered the pigeon -- with my choice being motivated by an earlier TripAdvisor review that included this wonderful line: "Le pigeon qui suivait n'était pas mort pour rien." ("The pigeon that followed [the appetizer] didn't die for nothing."). Nor did mine. I never had pigeon before and now my only fear is that future renditions won't measure up. It was delicate yet hearty; and clearly it's a bird that requires precise care in the kitchen.

For dessert -- our first one -- we ordered the cafe gourmand, which was above average but not spectacular -- although when is it ever spectacular?

As for the wines, the selection is limited but it more than adequately covers the range of wine that you'll need to accompany the dinner menu options.

As for that second dessert...there's a story to Le Duguesclin that you should first hear directly from your hostess -- AFTER YOUR DINNER.

If you ever plan on dining at Le Duguesclin, STOP reading this review NOW. (You can return to this review later if you don't catch the whole story from her.)

Before starting -- and giving you one last chance to stop reading this review -- it's my opinion that this is one of those stories that probably gets told differently with each retelling, so if my facts disagree with hers or with other accounts, don't exert too much energy trying to decide which version is "true" because I doubt any of them do anything more than flirt with the truth.

The restaurant takes its name from Bertrand Duguesclin, one of France's greatest military commanders. He was responsible for reconquering France from English control during the Hundred Years' War and his many victories established him as a trusted royal advisor despite his (relatively) low birth. His underwhelming pedigree made it difficult to get aristocrats to serve under his command -- which very likely and very unintentionally gave his armies an edge on the battlefield where ferocity counts more than nobility.

In 1380, a sixty year-old Duguesclin died of illness during a military expedition in the south of France and his body was to be returned to Brittany, his homeland. Unfortunately the corpse began to putrefy during the summertime journey. At Le Puy-en-Velay his corpse was eviscerated and embalmed, with his gizzards being interred there at l'église Saint-Laurent. By the time the cortege reached Montferrand, the corpse was in a bad state, owing to the heat and a shoddy embalming job. So they put the body into a cauldron and boiled it to remove the skin from the bones (like a Pot au Feu, just without the vegetables and bouquet de garnis). They buried his skin in Montferrand and carried on toward Brittany with the remaining carcass. At Le Mans, soldiers of King Charles V intercepted the Duguesclin cortege and stopped it there for 24 hours (that's right 24 hours in Le Mans) to take the skeleton for a burial among the royals. Thus, only Duguesclin's heart made it to his Breton home in Dinan where it rests in the Basilica of Saint-Sauveur Dinan. The skeleton is in the Basilica of St. Denis.

The tradition at the time was for French kings to have their remains buried in three separate sites to signify their greatness. It's argued that Duguesclin was greater than any French king on account of being buried in four places throughout France.

As for why I suggested that you should wait to hear the story on your way out: that large fireplace that you sat beside was where they boiled the skin off of Duguesclin's rotting corpse in the summer of 1380.

I look forward to the day when the chef decides it's time to include "Pot-au-Feu Duguesclin" as a plat -- as it has arguably been the house specialty for over 630 years. I, for one, would order it in a heartbeat.

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2  Thank DyerMaker
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.

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