Xavier Beaudiment

The Path

Since 2020, Xavier Beaudiment has been chef of Le Pré, Clermont-Ferrand, where the kitchen is built around precision and a steady attachment to region. The role suits a cook whose practice is organized around staying close to one’s own ground. At Le Pré, that sense of rootedness is structural, not ornamental: it frames the cooking and keeps the restaurant’s identity tied to what the territory gives.

The Work Today

At Le Pré, the chef’s post held by Xavier Beaudiment since 2020 is marked by a clear line back to land and terroir. His own words make that position explicit: “I am happy to have made, ten years ago, the decision to work the land and the terroir: today, it makes perfect sense. The crisis encourages us to continue in that direction.” The point is not rhetoric but consistency. At Le Pré, that approach gives the work a readable logic, with locality and regional character doing the heavy lifting.

Signature

Xavier's signature dishes include truffade. It is a fitting marker for a chef who treats territory as a working vocabulary, because truffade is built from ingredients that belong plainly to the region. In Beaudiment’s kitchen, it functions less as a flourish than as a concise statement of method: local products, handled without excess, with the dish carrying the argument.

In Their Words “I am happy to have made, ten years ago, the decision to work the land and the terroir: today, it makes perfect sense. The crisis encourages us to continue in that direction.” “Truffade, of course! Because it brings together three products of our territory: potatoes, cured meats, and cheese.”

Acclaim

Xavier's honors include Michelin Guide — 2 Stars. At Le Pré in Clermont-Ferrand, France, that recognition sits with a kitchen built on locality, consistency, and a disciplined line back to place.