Restaurant Marcon
Saint-Bonnet-le-Froid, France
⭐3 Stars
The Experience
From Michelin Guide
The Marcons are a family team: Régis Marcon Senior, a self-proclaimed Auvergnat-Italian, an exceptional cook, an entrepreneur and a culinary authority, works with his sons, Jacques and Paul. Jacques is confidently moving to the forefront, while Paul has recently joined the team. Here, one thing is clear: the market and the seasons dictate the menu. There is something for everyone: meat from the plateau, Le Puy green lentils, asparagus, broad beans, snails and, above all, mushrooms – the family's speciality, which they pick in autumn. This is food with strong roots – think sautéed early girolles and baby garden carrots glazed in wild lovage, or a gently fried fillet of arctic char and fennel confit in a butter of elderflower. Without forgetting, the cheeseboard, laden with Salers, Fourme and Saint-Nectaire - quite irresistible!
Unique Things
From Visitor Experiences
- Innovative Mushroom Desserts: The restaurant offers a unique dessert featuring morel caramel, which is part of a tasting menu focused on mushroom discovery.
- Educational Dining Experience: The restaurant provides an educational aspect by presenting a plate of mushrooms picked and explained, followed by a cooked version, offering a glimpse into the kitchen's process.
- Sustainable Foraging Practices: Chefs at Restaurant Marcon often venture into nearby forests to gather mushrooms and herbs, emphasizing a direct connection between the land and the plate.
Ingredient Stars
From Visitor Experiences
- Mushrooms: The restaurant is renowned for its focus on mushrooms, using various types to create dishes that highlight the earthy flavors of local fungi. The wild mushroom taster menu is a standout feature.
- Wild Lovage: Used in dishes like sautéed early girolles and baby garden carrots, wild lovage adds a unique flavor profile to the menu.
- Black Truffles: Featured in dishes such as Puy lentils with a poached egg, black truffles elevate humble ingredients into luxurious culinary experiences.
- Morels: Often paired with sweetbreads, ham, and mushroom mousse, morels are a prized ingredient in several signature dishes.
Menu & Pricing
Current Offerings & Prices
Restaurant Marcon
Tasting Menu
- 8 Courses: €250
A La Carte
- Pigeonneau de la Vocance rôti entier: €45
- Filet d'omble chevalier poêlé et fenouil confit au beurre de fleurs de sureau: €42
- Plateau de fromages (salers, fourme, saint-nectaire): €30
Specialties
- Lentilles vertes du Puy: €25
- Champignons: €20
Prices
- Lunch: 2 courses: €40, 3 courses: €55
- Dinner: 2 courses: €60, 3 courses: €80