Chef Regis Marcon and Chef Jacques Marcon
In the heart of a deeply rural area, surrounded by mountains and forests, Régis Marcon and his wife transformed their small family inn into a three-star restaurant (2005): the "Régis et Jacques Marcon" restaurant. Jacques has now taken over the management of the business. Their cuisine combines gastronomy, well-being, and health, offering organic and sustainably farmed products, seasonal cultivated and wild produce, including many species of local mushrooms. Always striving for dietary well-being, the restaurant focuses on low-temperature cooking and uses sustainably sourced sugars. The restaurant's philosophy is based on a closer relationship with nature, creativity, innovation, participation in local development, and the sharing of knowledge and experiences.
(Photo: Philippe Barret)