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Régis et Jacques Marcon Reviews

Regis et Jacques Marcon is located on a mountainside approximately two hours west of Lyon, near a little community named St Bonnet Le Froid, on the edge of the Rhône-Alpes region. The microclimate here lives true to its name, since it is often chilly and rainy up here, making it a great growing environment for fungi. This is, unsurprisingly, the restaurant’s specialty, and fall is perhaps the best season to come since it is when the biggest variety of mushrooms is available. Regis Marcon’s parents operated a modest hotel, which he purchased in 1979 and transformed into the present restaurant, which is perched high on a hillside. His son Jacques followed in his footsteps and received training at the prestigious Lenotre pastry school in Paris, followed by internships at some of the best kitchens in the country, including Philippe Rochat at the Hotel de Ville, Gilles Goujon at the Auberge du Vieux Puits, and Bernard Pacaud at Ambroise. In 2005, he returned to the family restaurant, where he is currently the executive chef. The facility features 10 big rooms in which you may stay overnight, which is particularly convenient considering the restaurant’s remote location. It received its first Michelin star in 1990, its second in 1997, and its third in 2005, which it has held ever since. It has also received several other accolades.

Cuisine Type: Creative

Brochette Margaridou de ris de veau et morilles

Cassoulet de homard grillé sur la braise et lentilles vertes du Puy

Soufflé chaud à la verveine

Address: Larsiallas, Saint-Bonnet-le-Froid, 43290, France

Phone: +33 4 71 59 93 72

Website: Régis et Jacques Marcon Official Site

Hours: Closed: 23 August-2 September, Tuesday, Wednesday

Michelin Stars: 3