Jacques MARCON

Chef : 1 restaurant Jacques Marcon, 5-toque chef at Château de Coudrée, is renowned for his innovative cuisine and exceptional expertise. Discover his career and his gastronomic creations.

Presentation

For Jacques Marcon, being "son of" raises two questions:"Is it complicated to work alongside your father?"And, as a corollary,"Is it possible to make your own way when you've been handed down so strongly in the very house where you grew up? "

A chef committed to the family tradition

And yet, when you see the complicity and mutual love between Régis and Jacques, the answer comes naturally: "Of course there can be a few moments of doubt when you work as a family, but the contribution is so beneficial and we get on so well that I'm really lucky to be here, confides Jacques Marcon. It's also where my roots are, where I find my balance and fulfillment, and my cooking reflects this. "

The call of the forest and the return home didn't take long for Jacques, who in his early years spent two years at Loiseau with Éric Pras alongside Philippe Bertron, then two years with Philippe Rochat (in Crissier, Switzerland) and a year at L'Astor with Éric Briffard (in Paris). In 2004, he returned to Saint-Bonnet-le-Froid to take charge of the kitchen after the departure of the late Serge Vieira .

Cuisine inspired by nature

In the superb kitchens of the house on the hill overlooking the Velay mountains, the chef is in total connection with the environment. I'm not a very technical cook," he says, "I'm more inspired and attentive to what nature offers me each day, depending on the season and what the pickers have gathered.My dishes are thought out and worked on sometimes weeks in advance, but I give myself the freedom to adapt, with a touch of spontaneity, finishing them up a minute at a time. "