Hello! I'm Outgoing.I help make life more interesting.
Hello! I'm Outgoing.I help make life more interesting.
French Food
French FoodPolypode
Clermont-Ferrand
Chef Quentin Burnet turns a handful of ingredients into something quietly brilliant. Think pollack with peas and grapefruit, or guinea fowl with gnocchi, each plate balanced with surgical precision and a soft spot for plants.
Plant-forward cuisine
Inventive amuse-bouches
Market-fresh ingredients
Small seasonal menu
Tips
đœïž"complexity perfectly balanced with simplicity and harmony"
đżask about the edible fern (polypodium)
đamuse-bouche with ComtĂ©, wasabi and Amarena cherry
Polypode
Clermont-FerrandOpens Friday at 12:00 PM
French FoodFrench FoodChef Quentin Burnet turns a handful of ingredients into something quietly brilliant. Think pollack with peas and grapefruit, or guinea fowl with gnocchi, each plate balanced with surgical precision and a soft spot for plants.
Plant-forward cuisine
Inventive amuse-bouches
Market-fresh ingredients
Small seasonal menu
Tips
đœïž"complexity perfectly balanced with simplicity and harmony"
đżask about the edible fern (polypodium)
đamuse-bouche with ComtĂ©, wasabi and Amarena cherry