Régis et Jacques Marcon

43290 SAINT-BONNET-LE-FROID

Gault&Millau Academy's member

BOOK

3 PHOTOS

Chef Jacques Marcon

Cooking French | Gastronomic | Local | specialty

Services Cooking classes | For people with disabilities | Private parking

Price Indicative price per person (excl. drinks)

240€ à 310€

Gault&Millau's review

Gault&Millau Academy's member Plenitude and serenity are the hallmarks of the Marcon family's fine dining experience. That everything is under control, calm and pleasurable, happens elsewhere too. Here, however, perhaps like nowhere else in France, the impression floats of being in exactly the right place at exactly the right time for that particular cuisine. The cuisine of Saint-Bonnet, the cuisine of the Marcon family, which is increasingly conjugated in the plural, with Régis, Jacques and now his brother Paul, brilliant and promising, caught up in the exhilarating adventure of the Bocuse d'Or during our last visit, is a rare success. This radiant house infuses a unique happiness "between Velay and Vivarais". With mushrooms and herbs, vegetables (more and more present in Jacques' cooking) and proteins chosen with great finesse for an anthology of well-combined flavors: arctic char confit with meadowsweet blossom, hot and cold, frizzy sparassis (which has become an almost indestructible fetish) with tomato, cistre perfume, carrots and Mont-Saint-Michel mussels, a winning combination, carrots with a hint of acidity, chanterelles and pholiotes, and rose geranium, the magnificent declination of zucchini with chanterelles and sabayon with the scent of agastache before the pièce du jour, a Mézenc beef with blackberries (what a wonderful idea!) and beet with pineapple sage... Everything is in its place, each member of the dining room in the right place, smiling and diligent, and the raspberry dessert, splendid and gourmet, also shows the high standard of the pastry-making. The wine list is a thick, beautiful book, in which Laurent Blanchon, the discreet and erudite head sommelier, takes you from one vineyard to another with an acute knowledge that he knows how to share and an infectious enthusiasm for his recent discoveries. The selection by the glass is varied and distinguished, featuring classics such as Germain, Sauzet and Tempier, and more committed choices such as Bastien Jolivet and Alexandre Bain...