Auberge de la Tour
Marcolès, France
⭐1 Star
The Experience
From Michelin Guide
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.
Unique Things
From Visitor Experiences
Medieval Setting with Architectural Charm: Auberge de la Tour is uniquely housed in a stone property featuring a corner tower and a spiral staircase, located in the heart of the medieval village of Marcolès. This historic ambiance adds a distinctive charm to the dining experience, blending heritage with modern gastronomy.
Culinary Fusion of Local Terroir and Global Spices: Chef Renaud Darmanin emphasizes using the finest fresh and local ingredients, particularly chestnuts from the region, while skillfully combining them with spices from around the world. This approach creates a unique fusion that respects local flavors yet introduces international complexity.
Integration of a 17th Century Residence Atmosphere with Modern Comfort: The restaurant is part of a beautifully renovated 17th-century residence that offers not only gastronomic delights but also a cozy, character-filled environment with exposed beams and natural stone, providing guests a warm and soothing atmosphere that is rare among Michelin-starred establishments.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Auberge de la Tour in Marcolès are:
Chestnuts: This is the key local ingredient the chef Renaud Darmanin emphasizes. Chestnuts are a specialty of the region (Cantal's Châtaigneraie) and are used to create dishes that highlight the local terroir combined with global spices, reflecting both tradition and innovation.
Local fresh ingredients: The chef insists on using the finest fresh and local produce, which ensures the authenticity and quality of the cuisine, deeply rooted in the surrounding natural environment.
Clover (wild herb): A unique ingredient favored by the chef, clover brings a persistent acidic taste and is used to add a distinctive flavor dimension to dishes, showcasing creativity and a connection to wild local herbs.
These ingredients are significant because they represent the local terroir of the Cantal region and are skillfully incorporated into sophisticated, modern cuisine that respects tradition while introducing innovative flavors. Chestnuts, in particular, are a hallmark of the restaurant’s identity and signature dishes. Clover adds a creative, fresh herbal note that distinguishes the chef’s culinary style.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- "AU FIL DES SAISONS" - MENU DÉGUSTATION: €146
- "AU FIL DES SAISONS" - MENU DÉCOUVERTE: €119
- "AU FIL DES SAISONS" - MENU PRESTIGE: €161
Special Evening Menu
- SOIRÉE SPÉCIALE VIGNERONS: €119 (with wine pairing at €75)