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Restaurant Marcon

18 Chemin de Brard, 43290 Saint-Bonnet-le-Froid, France
Gault&Millau Academy's member
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© Laurence Barruel
© Cyclon'valleye
© Laurence Barruel
© Laurence Barruel
© Laurence Barruel
© cyclon'valleye
© Laurence Barruel
© Cyclon'valleye
© Cyclon'valleye
© Laurence Barruel
© Laurence Barruel
12 PHOTOS
Location
Saint-Bonnet-le-Froid
Chef
Jacques MarconRégis MarconPaul MarconLuca Zomini
Cooking
French | Gastronomic | Local | Signature cuisine
Services
Access for people with disabilities, Cooking lessons, Private Parking
Style
Elegant, Exceptional setting, Romantic, With family
Budget (€)
Indicative price per person (excl. drinks)
250 to 320

Gault&Millau's review 2026

Gault&Millau Academy's member
Régis Marcon and his two sons are already a dynasty: Jacques, the guardian of the mushroom temple, the one who keeps everything in order, runs the brigade and produces, with his father's benevolent and cooperative eye, the marvelous cuisine of Maison Marcon, an ode to the Velay and Vivarais regions, an ode to the prodigal nature that everyone thanks every day; and then Paul, winner of this year's Bocuse d'Or and many previous competitions, a gifted cook who has already integrated all the house precepts. On the ridge above the village, the gentle pastoral song echoes in the large room with its picture windows. A theater is in motion, the large stages transporting these natural compositions representing a forest, rivers, trees, farms and people. In each gesture, an action, a human trace - that's how Régis wanted it, and that's how his family lives, celebrating the inn's fiftieth anniversary this year. In 2025, as in the past half-century, many pilgrims will have tasted this cuisine of offering and sharing: weasel russet with langoustine, tomato and meadowsweet cream sauce, curly sparassis with sparkling pineapple sage-infused butter, a purely gourmet transcription of the benefits of the forest, arctic char and grey oyster mushroom with zucchini and carrot butter fermented with rose geranium, squab and porcini mushrooms, mushroom tea scented with tansy.. And while autumn is undoubtedly the perfect time to immerse yourself in the wonderful world of the Marcon family's finest pickings, it's a magical moment all year round, thanks to the welcome, the liturgy and the sense of well-being that inevitably emanates from this admirable family home. The desserts are grandiose yet light, and the cellar is perfectly organized so that everyone, whatever their investment, can find what they're looking for with the help of a competent sommelier offering excellent advice.

Map

Map — Restaurant Marcon
18 Chemin de Brard, 43290 Saint-Bonnet-le-Froid, France
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Opening hours

OPENING HOURS

  • MON
  • TUE
  • WED
  • THUR
  • FRI
  • SAT
  • SUN
People
  • Jacques Marcon
    Jacques Marcon Chef
    Jacques Marcon Jacques Marcon Chef
  • Régis Marcon
    Régis Marcon Chef
    Régis Marcon Régis Marcon Chef
  • Paul Marcon
    Paul Marcon Chef
    Paul Marcon Paul Marcon Chef
  • Stéphane Mangin
    Stéphane Mangin Pastry Chef
    Stéphane Mangin Stéphane Mangin Pastry Chef
  • Noémie Marcon
    Noémie Marcon Chef de service
    Noémie Marcon Noémie Marcon Chef de service
  • Antoine Burel
    Antoine Burel Chef de service
    Antoine Burel Antoine Burel Chef de service
  • Clémence Darosey
    Clémence Darosey Head sommelier
    Clémence Darosey Clémence Darosey Head sommelier
  • Luca Zomini
    Luca Zomini Chef
    Luca Zomini Luca Zomini Chef
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