Régis Marcon

Chef Jacques Marcon's culinary philosophy is deeply rooted in his family's traditions and an profound connection to the natural environment of Saint-Bonnet-le-Froid, nestled between the Velay and Vivarais regions. He explicitly states that his roots are where he finds balance and fulfillment, and his cooking inherently reflects this personal grounding within the family house. His cuisine is a living expression of his surroundings, drawing constant inspiration from the Velay mountains and the dense, wild nature that cradles his restaurant. At the heart of his ethos is an unwavering commitment to local and seasonal ingredients. Marcon meticulously sources products predominantly within a 50km radius, developing strong personal relationships with local producers and foragers. He proudly cultivates ingredients from his own biodynamic garden and works closely with mushroom gatherers to feature 20 to 24 varieties seasonally. This intimate knowledge of the land and its bounty, including visiting fruit suppliers like Bissardon, allows for a menu that is not fixed but spontaneously adapts week by week to reflect the precise seasonality and availability of nature's offerings. He describes his approach as creating cuisine "outside of trends," favoring an evolutionary style guided by the seasons, prioritizing vegetables, and embracing wild foraging. This philosophy culminates in a kitchen that harmonizes tradition with innovation. Marcon's cooking seeks to surprise and delight with "explosions of flavors, discoveries and surprising alliances of dishes," yet always harks back to the authenticity of his terroir. He encapsulates this with a quote from Auvergnat cook Margaridou: "Cooking can only be beautiful when it brings us back to the primary things," perfectly articulating his vision of simple, true flavors derived from exceptional, locally-sourced ingredients, presented with refined artistry. Chef Jacques Marcon's technical style is characterized less by rigid adherence to complex techniques and more by an intuitive, nature-inspired spontaneity. He considers himself "not a very technical cook" but one who is deeply attentive to the daily offerings of nature, allowing the seasons and the yield of local pickers to guide his creations. While dishes are often conceptualized weeks in advance, he retains the freedom to adapt and refine them with a "touch of spontaneity," often completing them last minute based on the inherent qualities of the ingredients. His approach to flavor and plating prioritizes "explosions of flavors, discoveries and surprising alliances of dishes." There's a strong emphasis on vegetables and wild foraging ('végétal et la cueillette sauvage'), contributing to a dynamic and evolving menu that reflects the ever-changing landscape. This adaptability is key to his "spontaneous cuisine," ensuring each visit offers a unique culinary journey influenced by the precise moment in the season. The alliance of techniques between Jacques and his father, Régis, further enriches this approach, blending established traditions with a forward-thinking, innovative spirit. Among his most legendary signature dishes are: "Ragoût de Lentilles Vertes du Puy AOP et truffes" (Puy Green Lentil stew with truffles), "Omble chevalier" (Arctic Char), "Agneau en croûte de foin" (Lamb in a hay crust), and his renowned dessert, the "Association de bananes et morilles" (Bananas and Morels). Other notable preparations reflect his culinary palette, such as the "Homard breton Médaillon de homard bleu, les pinces en raviole de betterave, vinaigrette rosée à la verveine" and "La poularde des frères Raymond La poitrine rôtie à l’aspérule odorante."

Career

• Student at Lenôtre culinary school, Paris
• Chef at Le Town Hall, Crissier
• Co-Chef / Executive Chef at Restaurant Marcon, Saint-Bonnet-le-Froid

Mentored by Régis Marcon.