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Hôtel et Restaurant Régis et Jacques Marcon.

Restaurant of a Grand Chef Relais & Châteaux and hotel in a village. France,Saint-Bonnet-le-Froid

Régis et Jacques Marcon

Chef
Hôtel et Restaurant Régis et Jacques Marcon Saint-Bonnet-le-Froid 43290

Régis : In 1956, in that famously cold winter, my parents had to leave their farm, and as they had to make a living my mother started working in the café in the village. My father was a wine merchant at the time.

A few years later, my mother started serving snacks and offering a few rooms. That's the atmosphere I grew up in. My mother knew all her guests really well and saw them as friends.

I took over the family hotel in 1979 and was keen to keep the tradition of hospitality going. As the restaurant grew it needed more and more staff, particularly in the kitchen. That’s what prompted us to build a new restaurant up on the hillside. And how could we resist the desire to offer our guests such a view?

We want meals at the restaurant to be a real celebration, with recipes that reflect the surrounding countryside, our personalities and our traditions. Generously flavoured, wonderful ingredients... 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.

Jacques : I have always been passionate about cooking and have qualifications in hotel management and catering from the St Chély d'Apcher school in Lozère.
After a number of internships, I arrived in Saint Bonnet le Froid to work alongside my father in 2005, with some solid experience gained by working with a number of chefs behind me, including the Tsuki school, Bernard Pacaud at the Ambroisie in Paris, Eric Biffard at the Elysées du Vernet, Gilles Goujon at the Vieux Puits in Fontjoncousse, Philippe Rochat in Crissier near Lausanne in Switzerland, and finally the Lenôtre school for cakes and pastries.


What was your most moving culinary experience?
Régis : It dates back to 1995, in northern Japan. I had the pleasure of tasting a stock made from a tricholoma, one of the rarest mushrooms in the matsutake family, for the first time. The flavour was intense and lingered in my mind for a very long time.

The most amusing kitchen incident you ever witnessed?
Régis : It was an evening wedding reception, and three colleagues and I were carrying a cake made of several tiers that we had worked really hard on. It started to slip to one side and despite our best efforts, landed on the floor. I was transfixed: some of my colleagues slipped away but I just stood there, unable to move. Against all expectations, the guests applauded me. I can smile about it now, but it’s still a bad memory.

Your best piece of advice for amateur chefs?
Régis : Enjoy yourself and your guests will enjoy themselves too. And never do things by halves.


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1 800 735 2478

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