EVENTS PLANNER
Fifty years of cooking and still as passionate as ever!
The great Mr Marcon... What a journey, what a life! Fifty years in the kitchen, and still as passionate as ever, as much about showcasing his terroir and raw ingredients as his sincere encounters and his unbridled desire to please and pass on! From family bistro to gourmet restaurant, from hotels to spa, from bar to bakery-pastry shop, via cooking school, the three-star Bocuse d'Or-winning chef emeritus has come a long way. Over the years, he has received a succession of immeasurable distinctions! A piece of life, a real adventure that he always shares with his family, surrounded by his wife and sons. In the heart of nature at Saint-Bonnet-le-Froid, this mountain restaurateur cooks to tell stories, a stroll through nature, which he dedicates to all lovers of taste who treat themselves to a happy interlude at his table. The chef is moved by the fruits of nature, the products of his land: chestnuts, green Puy lentils, Mezenc Fin Gras, Velay black lamb and so many others whose every contour and fragrance he knows well. Mushroom hunters from father to son, it's in the woods of Issengelas that he collects ceps, chanterelles, coulemelles, sparassis, tricholomes and chanterelles that will delight gourmets. And it's not unlike the emblems and names of some of his establishments!
Starred dinner - Chef Régis Marcon
Fifty years of cooking and still as passionate as ever!
The great Mr Marcon... What a journey, what a life! Fifty years in the kitchen, and still as passionate as ever, as much about showcasing his terroir and raw ingredients as his sincere encounters and his unbridled desire to please and pass on! From family bistro to gourmet restaurant, from hotels to spa, from bar to bakery-pastry shop, via cooking school, the three-star Bocuse d'Or-winning chef emeritus has come a long way. Over the years, he has received a succession of immeasurable distinctions! A piece of life, a real adventure that he always shares with his family, surrounded by his wife and sons. In the heart of nature at Saint-Bonnet-le-Froid, this mountain restaurateur cooks to tell stories, a stroll through nature, which he dedicates to all lovers of taste who treat themselves to a happy interlude at his table. The chef is moved by the fruits of nature, the products of his land: chestnuts, green Puy lentils, Mezenc Fin Gras, Velay black lamb and so many others whose every contour and fragrance he knows well. Mushroom hunters from father to son, it's in the woods of Issengelas that he collects ceps, chanterelles, coulemelles, sparassis, tricholomes and chanterelles that will delight gourmets. And it's not unlike the emblems and names of some of his establishments!