Régis et Jacques Marcon

Régis and Jacques Marcon are a father-and-son team: Marcon senior is a self-proclaimed Auvergnat-Italian, as well as an exceptional cook, entrepreneur and culinary authority… His son, Jacques, is confidently stepping up to the plate and playing an increasingly important role in designing the dishes. Here, one thing is clear: it is the market and the harvest that dictate the menu. There is something for everyone: meat from the plateau, Le Puy green lentils, asparagus, broad beans, citrus fruits and, above all, mushrooms – the family's great speciality, which they pick in autumn in the dense undergrowth smothered by a thick carpet of leaves. A cuisine with strong roots, such as the farinade (pancake) with fresh herbs and woodruff stock, or the veal feuilleton with walnuts, red cabbage and cauliflower mushroom. Last but not least, the cheese platter with Salers, Fourme and Saint-Nectaire cheeses is irresistible!