Jean Billoux is from Digoin in Charolais. Quite early, he began learning the art of cooking at Hotel de la Gare, among a family of cooks.
Today he takes care of the Pré aux Clercs, a restaurant which gained international reputation in the 1960's.
The decoration is not exaggerated for a bit: simple but bright will let you enjoy the specialties of the establishment such as snails, juicy steaks or cream peas along with fine wines.
Classic ? Yes. But a sure value.