The Marcons are a family team: Régis Marcon Senior, a self-proclaimed Auvergnat-Italian, an exceptional cook, an entrepreneur and a culinary authority, works with his sons, Jacques and Paul. Jacques is confidently moving to the forefront, while Paul has recently joined the team. 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's speciality, which they pick in autumn. This is food with strong roots – think sautéed early girolles and baby garden carrots glazed in wild lovage, or a gently fried fillet of arctic char and fennel confit in a butter of elderflower. Without forgetting, the cheeseboard, laden with Salers, Fourme and Saint-Nectaire - quite irresistible!