Evi Hob, the conviviality of an inn, the comfort of a hotel

The scenery at Saint-Bonnet-le-Froid is breathtaking, a succession of dense forests, deep valleys and pastures. Here in the Haute-Loire, on the border with the Ardèche, and just a hundred kilometers from Lyon, you feel far from it all. A destination that, summer and winter alike, allows you to enjoy the bounty of nature.

There has been a hotel in this beautiful building at the entrance to Saint-Bonnet-Le-Froid for over thirty years.It was thanks to a fund-raising campaign by local residents that the hotel Le Fort du Pré was built in what was once a convent. It is intimately linked to the history of this village, which is known the world over thanks to chef Régis Marcon. The Marcon name acts as a magnet here, attracting visitors in search of the great outdoors, good food and good accommodation. The opportunity to apply their hospitality principles here was not lost on the founders of Evi Hob.

Evi Hob

A meeting place

It's by drawing on this solid local fabric that the Hob Fort du Pré, whose common areas have been renovated, finds its spirit and uniqueness. First and foremost, this is thanks to its hostess, Mélanie Dumond, a native of the region who already worked at the Fort du Pré with the previous owners. With her warm energy, she sets the tone for the place, supported on the culinary side by Hob'Chef Baptiste Regant. In the blink of an eye, she makes us feel at home here, inviting us to use the communal areas - the games room, the lounge, the bar, the pool - as opportunities to engage in conversation with other guests.In fact, there's no real reception here, as the welcome and handover of keys takes place at the bar. Mélanie and her team of "j'hobeurs" look after the well-being of everyone, young and old alike, and work with the local community to organize artistic and musical events, mushroom workshops, cooking and yoga classes. She sources some of the local products on sale in the boutique, such as Saba's village-roasted coffee. And it's also one of Evi Hob's hallmarks to forge links with the local population, who are invited to frequent the premises, its bar and restaurant, to cowork and participate in its activities.

Evi Hob

A place for good food

Saint-Bonnet-Le-Froid is a true gourmet village. In addition to their own establishments (gourmet restaurant, bistro, bar, bakery and patisserie), the Marcon family has created a culinary dynamic that is reflected in the many quality food shops. There's a coffee roaster, a butcher offering only local meats, a grocery store where you can buy fresh or dried mushrooms when you're short on time or luck.s, Vins Marcon (another branch of the family) where Mélanie Dumond, who also trained as a sommelier, finds some of the nuggets she offers at the Hob restaurant. Those who come to Saint-Bonnet-Le-Froid to honor a reservation made months in advance will easily find something to extend and enrich their stay.

Evi Hob

Three questions for Baptiste Regant, Hob'Chef at the Hob Fort du Pré restaurant

This is his first position as chef. But Baptiste Regant knows this region and this hotel well. From commis to chef, this native of Clermont-Ferrand has risen through the ranks. First on the Ile d'Oléron, then in Courchevel, before joining the Fort du Pré with chef Thierry Guyot, the hotel's former owner. The hotel has changed, transformed into a real place to live, the Hob, and so has its cuisine, now entrusted to Baptiste, who offers in a bright dining room, a menu that is fair, short, but not too short, featuring only seasonal produce. In this early autumn, the deer pressé with its diabolical civet sauce hit the spot, as did the long-cooked onion, accompanied by snails with pink garlic.

What inspires you about this place?

Baptiste Regant: I just love it! It's so peaceful. I've been here for five years, starting out as a commis and ending up as sous-chef. But I don't cook in the same way as the previous chef. It's less classic, more spontaneous. In the end, the change in the hotel and my cooking go hand in hand. A rejuvenated place and cuisine, and very happy customers.

Evi Hob

What are the culinary hallmarks of the region?

B.R.: Mushrooms, of course! People expect to find them. Another fundamental element is lentils. I use them in velouté, creamy with a little salt, and even as a dessert! It's a beautiful region from a culinary point of view, and we try to make the most of this local bounty. The vegetables come from the village, the cheeses from the Auvergne, the veal and beef from Montélimar, which is only a hundred kilometers away. But for certain other products, we have no choice but to bring them from further afield.

Is it more difficult to cook close to a prestigious establishment?

B.R. : Personally, I don 't think so. We're not on the same level! On the other hand, we try to keep up the same momentum. Many of the customers who come to our place also have dinner or lunch at the Marcon. And when they say they like what they eat here, it's a real pleasure. It's stimulating!