Grand Chef Relais & Châteaux Régis Marcon is at the helm of the Régis Marcon Hotel in France, showcasing local produce and classic flavours with modern technique. The restaurant, lead by Chef Marcon and his son, Jacques has been awarded three Michelin stars for its wonderful cuisine.
Chef Marcon grew up in a culinary family, who owned a hotel, which he took over in 1979. Keen to keep the tradition of hospitality going. Anew restaurant was created as the kitchen grew, creating a spectacular hillside view. Working with his son, Jacques Marcon, therestaurant celebratesthe surrounding countryside, the kitchen staffand their culinarytraditions. Generously flavoured, wonderful ingredients are used – spring herbs, poultry, livestock reared on the plateau, green lentils from Le Puy, cheeses from the Ardèche and Auvergne, and above all mushrooms, which have come to symbolise the restaurant over the years.
Describe your culinary philosophy in 5 words…
Respect, discovery, elaborate, share and love.
Respecting nature is my culinary philosophy.I always take seasons into consideration, as well asproductsand theirprovenance. Between Velay and Vivarais we’re lucky to have a wide range of products.
Then in our restaurant, to create new dishes and sharingthem is important for the meal to be agenuine celebration!
How did you feel when you were awarded your first Michelin star?
It was in 1990 and I felt amazed! It was the first big recognition of our cuisine, and that is the most important.
What is your greatest inspiration?
Long walk in nature of St Bonnet le froid, pick different sort of wild herbs, Mushrooms, flowers…
What three things would you take to a desert island?
A knife, A book, and.. my wife!!
- 3 Michelin stars
- Prix Taittinger,1989
- Prix Brillat Savarin,1992
- Bocuse d’or,1995
- Rencontres François-Rabelais,2008
+44 04 71 59 93 72