The Marcons are a family team: Régis Marcon senior, self-proclaimed Auvergnat-Italian, exceptional cook, entrepreneur and culinary authority, works with his sons, Jacques, who has confidently moved to the forefront, and Paul, Bocuse d’Or 2025. Here, one thing is clear: the market and the seasons dictate the menu. There is something for everyone: meat from the plateau, Le Puy green lentils, asparagus, broad beans, snails and, above all, mushrooms – the family speciality, which they pick in autumn. This is food with strong roots – whole roasted Vocance squab paired with stewed green peas and stuffed morels, or a gently sautéed fillet of Arctic char and fennel confit in a butter of elderflower. Without forgetting, the wickedly enticing cheeseboard, laden with Salers, Fourme and Saint-Nectaire! Noémie, Paul’s wife, deploys her charisma and skill to pamper guests in the dining room.