Respecting nature is my culinary philosophy.
I always take seasons into consideration, as well as products and their provenance.
Grand Chef Relais & Châteaux Régis Marcon is at the helm of the Régis Marcon Hotel in France, showcasing local produce and classic flavours with modern technique. The restaurant, lead by Chef Marcon and his son, Jacques has been awarded three Michelin stars for its wonderful cuisine.
Chef Marcon grew up in a culinary family, who owned a hotel, which he took over in 1979, keen to keep the tradition of hospitality going. A new restaurant was created as the kitchen grew, creating a spectacular hillside view. Working with his son, Jacques Marcon, the restaurant celebrates the surrounding countryside, the kitchen staff and their culinary traditions. Generously flavoured, wonderful ingredients are used – 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.