Auberge de la Tour

Located in the heart of a medieval village, this stone property with its corner tower and spiral staircase, is teeming with charm, and it is here that Renaud Darmanin has transformed this former café into a gastronomic outpost. Following his studies at the Chamalières hotel school, Darmanin went on to hone his skills at some of the world’s leading restaurants: at Paul Bocuse in Lyon; with Frédéric Anton at Le Pré Catelan in Paris; and at Le Parc des Eaux Vives in Geneva. He only works with the finest fresh and local ingredients (chestnuts, in particular), creating delicious, accomplished cuisine that skilfully combines the local terroir with spices from around the world.

What makes it distinctive

• A stone house with tower and staircase in the heart of medieval Marcolès, dining feels like a destination
• A chef who builds modern plates around Cantal staples, especially chestnuts, then sharpens them with spice
• Two-track offering on site, a Michelin-starred restaurant alongside a bistronomic room

Signature Ingredients

• Sweet chestnuts, a house signature
• Local country produce from the Cantal, treated with polished technique
• Spices used to push flavour without losing the local profile

Menus

• "Au fil des saisons" Menu découverte: 119€
• "Au fil des saisons" Menu dégustation: 146€
• "Au fil des saisons" Menu Prestige: 161€

Seasonal special

• Saint Valentin dinner menu (14 Feb 2026): 210€