L'ECUREUIL

What L'ECUREUIL does

Restaurant L'Ecureuil is a single-location fine dining establishment operating at 18 Rue Saint-Adjutor in Clermont-Ferrand, France, founded and operated by Chef Benoît Piedpremier since June 2011. The restaurant runs a market cuisine concept blending Mediterranean, Piedmontese, and Auvergne terroir influences, with seasonal sourcing from local suppliers including the Domaine de La Limagne. Core service is seated dine-in (lunch 12:00–14:30; dinner Monday–Tuesday and Thursday–Saturday, closed Wednesday and Sunday) with a la carte (3 starters, 3 mains, 3 desserts; mains €21–€31), weekday lunch formulas (€15.90–€19.90), an all-inclusive menu at €50 per person, and a children's menu (€12–€17). The 34-cover capacity is split between the main floor and two privatizable group rooms (16 and 18 covers), with Wednesday evenings reserved for groups of 20+. Supplementary revenue streams include click-and-collect takeaway with 24-hour lead time, gift cards from €40 (one-year validity, single-use, weekday-only redemption), and dedicated group/private event bookings (weddings, birthdays, corporate dining, cocktail receptions) processed via custom quote requests.

The business has no proprietary technology platform; operations are standard restaurant front- and back-of-house with an external web host (ADISTA) and a digital operations/DPO partner (OPERACTION). The website supports ten languages (French, English, German, Italian, Spanish, Portuguese, Chinese, Arabic, Dutch, Russian), indicating some visitor/non-resident orientation, alongside active profiles on Facebook, Instagram, X, and LinkedIn. The restaurant is privately held by Chef Piedpremier (identified as 'Gérant') with no disclosed investors, parent entities, subsidiaries, or institutional capital. Pricing is publicly listed on menus; gift card terms are also publicly disclosed. Marketing is built around earned media (La Montagne, Le Petit Gourmet, Les Echos, Le Routard, Petit Futé, Gault & Millau) and chef-led brand recognition, including continuous Michelin Guide Bib Gourmand recognition from 2013 through 2024.

Customer segments split between individual local diners and group/event bookers; there are no disclosed enterprise customers, B2B contracts, or repeat corporate clients. Pricing is uniform across guests with no tiered or volume structure beyond menu selection and group quotes. Revenue is therefore primarily transaction-based (per-cover spend, per-head group quotes, gift card sales, takeaway orders) with no subscription, licensing, or recurring contract component.

Name

L'ECUREUIL

Legal name

L'ECUREUIL

Website

https://ecureuil-restaurant.com

Company type

Private

Founded year

2011

Operating status

Operating

Headcount range

1–10 employees

Short description

Restaurant L'Ecureuil is a single-location fine dining establishment in Clermont-Ferrand, France, operated by Chef Benoît Piedpremier since 2011, serving seasonal market cuisine with Mediterranean, Piedmontese, and Auvergne influences to local diners, private group events, and takeaway customers, and recognized by the Michelin Bib Gourmand continuously since 2013.

Ownership category

akta.pro rank

Product category

Fine Dining Restaurant

NAICS

Full-Service Restaurants (722511)

SIC

Retail-Eating & Drinking Places (5810)

akta.pro industry

PRIMARYTHAFACAA

Fine Dining Restaurants

Travel & Hospitality/Foodservice & Beverage (Restaurants, Cafes, Bars)/Full-Service Restaurants (Casual & Fine Dining)

SECONDARYTHAFACAK

Special Occasion & Destination Restaurants

Travel & Hospitality/Foodservice & Beverage (Restaurants, Cafes, Bars)/Full-Service Restaurants (Casual & Fine Dining)

Keywords

• Fine dining restaurant
• Seasonal market cuisine
• Private group dining
• Click and collect takeaway
• Restaurant gift cards

Headquarters

HQ city

Saint-benoît-sur-loire

HQ country

France

HQ region

Europe

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Supply Chain, Operations, Infrastructure, Marketing or Sales

Revenue model

1. Dine-in food and beverage sales: Core revenue from seated restaurant service. The restaurant offers à la carte menus (3 starters, 3 main courses, 3 desserts), lunch formulas, tasting menus, and a children's menu. Wine, champagne, cocktails, and other beverages are sold by the glass, bottle, and magnum. This is the primary revenue stream.
2. Takeaway / Click-and-collect: The restaurant offers a takeaway (vente à emporter) service via click-and-collect. Customers order online with 24-hour minimum lead time and collect at the restaurant. Menu items mirror the dine-in offering with individual pricing.
3. Gift cards (cartes cadeaux): The restaurant sells gift cards (cartes cadeaux) with a minimum value of €40. Gift cards are valid for one year, redeemable in a single transaction at the restaurant, and not usable on weekends or public holidays.
4. Group dining and private events: Revenue from private group bookings for events such as weddings, birthdays, professional meals, and cocktail receptions. The restaurant can accommodate up to 34 seated guests across two private rooms and offers custom quote requests for group bookings.

Pricing tiers

Go-to-market motion2 records

Distribution channels3 records

Marketing channels4 records

Core offering

Restaurant L'Ecureuil operates a single-location fine dining establishment in Clermont-Ferrand, France, offering seasonal market cuisine that blends Mediterranean, Piedmontese, and Auvergne influences. The core service is on-premise seated dining (lunch and dinner) with à la carte menus, lunch formulas, children's menus, and tasting menus, supplemented by click-and-collect takeaway, gift cards, and private group/event hosting for up to 34 guests. The restaurant has held a Michelin Bib Gourmand continuously since 2013 under Chef-Owner Benoît Piedpremier.

Product overview

Restaurant L'Ecureuil is a single-location fine dining establishment offering a unified dining experience centered on seasonal market cuisine. The core product is the restaurant's sit-down dining service with a rotating menu of 3 entrées, 3 plats, and 3 desserts. Supplementary offerings include gift cards (Carte Cadeau) for gifting purposes, take-out/click and collect service (Vente à Emporter), and private group dining accommodations (Repas de Groupe) for events. The restaurant operates an online reservation system and menu display, but does not offer a unified platform with separate modules.

Differentiator

Problem solved

Functional benefit

Products and services

• Restaurant L'Ecureuil Dining Service Fine dining restaurant service offering seasonal market cuisine with à la carte menus (3 starters, 3 mains, 3 desserts), lunch formulas, children's menus, and all-inclusive tasting menus paired with wine. For individual diners and local food enthusiasts in Clermont-Ferrand.
• Carte Cadeau (Gift Cards) Restaurant gift cards starting from €40, valid for one year from purchase and redeemable in a single transaction at Restaurant L'Ecureuil. Not usable on weekends or public holidays. For gift-givers and diners.
• Vente à Emporter (Take-out / Click and Collect) Take-out service allowing customers to order restaurant menu items online for pickup, with a 24-hour minimum advance ordering window. Menu items mirror the dine-in offering with individual pricing. For local customers seeking restaurant-quality food at home.
• Repas de Groupe (Group Dining and Private Events) Private event catering for groups of up to 34 seated guests across two private dining rooms (16 and 18 persons), available for full or partial privatization. For weddings, birthdays, corporate meals, and cocktail receptions. Wednesday evenings are reserved for groups of 20+.

Segments2 records

Ideal customer profiles2 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Partnerships

Four partnerships are on record, tiered minor.

• OPERACTIONminorOthersOPERACTION serves as the website manager, webmaster, and data protection delegate (DPO) for Restaurant L'Ecureuil. They are responsible for website maintenance, updates, and the site's GDPR compliance. The restaurant's DPO contact address is c/o OPERACTION at 8 Rue Saint-Adjutor, Clermont-Ferrand. OPERACTION is described as 'digital coaching' firm for business leaders.
• ADISTAminorOthersADISTA is the web hosting provider for Restaurant L'Ecureuil's website (ecureuil-restaurant.com), headquartered at 5 Rue Jean Charcot, 26100 Romans-sur-Isère, France. ADISTA ensures site hosting within the European Union in compliance with GDPR requirements.
• Domain of La LimagneminorOthersA local supplier referenced in the restaurant's menu. The Salade de foie gras is sourced from the 'domaine de La Limagne,' indicating a local sourcing partnership for premium ingredients.
• Les Echos, La Montagne, Le Petit Gourmet (media outlets)minorOthersSeveral press outlets have featured Restaurant L'Ecureuil in articles and dining guides, including La Montagne (regional newspaper), Le Petit Gourmet (food magazine), and Les Echos (national business newspaper). These represent earned media coverage rather than formal partnerships.

Scale indicators3 records

Recent moves6 records

Expansion highlights5 records

Broad incumbents

• Maison Troisgros: Three-star Michelin restaurant in Roanne (Loire), a multi-generational independent fine dining institution. Comparable single-family-owned, terroir-driven French gastronomy concept operating in regional France, but at a substantially larger scale and recognition tier than L'Ecureuil.
• Michel Bras: Three-star Michelin restaurant in Laguiole (Aubrac/Auvergne region), founded by the late Michel Bras and continued by his son Sébastien. Comparable chef-driven terroir cuisine concept in the same broader Auvergne geographic zone, but at a substantially larger scale and Michelin three-star tier.
• Maison Pic (Anne-Sophie Pic): Three-star Michelin restaurant in Valence (Drôme), a family-owned independent fine dining institution. Comparable as a chef-driven, independent, regional-French gastronomy concept, but operating at a substantially larger scale and broader brand (hotel, cooking school, bistro) than L'Ecureuil.
• La Villa Madie: Two-star Michelin restaurant in Cassis (Provence), an independent chef-led establishment. Comparable as a regional French fine dining concept with Mediterranean influence and similar single-location structure, but operating at a higher price point and Michelin tier.
• Auberge du Pont de Collonges (Paul Bocuse): Historic Michelin-starred restaurant near Lyon, an iconic independent French fine dining institution. Comparable as a long-running chef-attributed, single-location French gastronomy concept, but at a substantially larger scale and global brand recognition.
• Le Petit Nice Passedat: Three-star Michelin restaurant in Marseille, an independent chef-led establishment. Comparable as a regional French coastal/gastronomic concept with similar single-location independence and Mediterranean culinary influence, but operating at a higher Michelin tier.

Regional players

• Régis & Jacques Marcon: Three-star Michelin restaurant in Saint-Bonnet-le-Château (Haute-Loire, Auvergne), the regional benchmark for fine dining in the same Auvergne-Rhône-Alpes geography. Comparable single-location, chef-driven, terroir-focused concept, but operating at a substantially higher price point and recognition tier.

Direct peers

• Le Bouchon de Clovis: Independent restaurant in Clermont-Ferrand offering traditional Auvergnat cuisine. Comparable as a chef/owner-operated independent restaurant in the same city, targeting similar local fine dining occasions but at a more traditional French bistro concept rather than market cuisine.
• L'Hostellerie Jérôme: Michelin-starred fine dining establishment in La Colle-sur-Loup (Alpes-Maritimes), notable as the previous workplace of Chef Piedpremier under Bruno Cirino. Operates a comparable chef-led, single-location gourmet concept with seasonal Mediterranean-influenced menus at similar price-to-quality tier.
• Restaurant Le Pré: Michelin-starred fine dining restaurant in Clermont-Ferrand, in the same city as L'Ecureuil. Comparable chef-driven independent concept with similar capacity and Auvergne regional cuisine focus, making it the most direct local competitor for fine dining occasions and corporate events.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat4 records

Key risks6 records

Key highlights7 records

Customer concentration

• Xtwitter.com/ecureuilresto
• Facebookfacebook.com/ecureuil.restaurant
• LinkedInlinkedin.com/company/ecureuil-restaurant
• Instagraminstagram.com/ecureuil.restaurant

Revenue estimate

Valuation estimate

Number of profiles

Profiles1 record

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about L'ECUREUIL