Régis et Jacques Marcon

The Path

Régis et Jacques Marcon is built around two linked disciplines: hospitality and kitchen work. As owner of Hôtel Le Clos des Cimes and chef of Restaurant Marcon, Régis works across the room and the pass, where welcome, timing, and precision have to hold together. The name has come to stand for a rooted style of service and cooking, shaped by place, season, and recall.

The Work Today

In Saint-Bonnet-le-Froid, France, the work at Régis et Jacques Marcon stays close to the landscape around it. Mushrooms remain the central subject in Régis et Jacques Marcon’s cooking, handled as a seasonal ingredient with range, from fragrance to texture, without losing the forest character that gives them their force. The cuisine reads as immediate and weather-led, attentive to what is available now and to what disappears quickly. The Maître Restaurateur credential sits alongside Régis et Jacques Marcon as a sign of discipline rather than display. It points to consistency as a working standard: the room prepared, the plate finished carefully, the sequence from welcome to final impression held to the same level. At Régis et Jacques Marcon, repetition becomes part of the method, with measuring, tasting, and adjustment folded into the daily rhythm of service. The effect is not built on excess. Régis et Jacques Marcon’s cooking relies on restraint, but not thinness; on clarity, but not reduction for its own sake. The plate carries flavor, but also the conditions around it: season, house, and the expectation that a meal can be generous while still exact. That balance is what gives the work its weight. At Saint-Bonnet-le-Froid, the house, the restaurant, the credential, and the signature ingredient all belong to the same practice. Régis et Jacques Marcon keeps that practice moving without breaking from its core, leaving room for memory, for the season, and for the person who sits down to eat.

In Their Words “My cuisine is the happiness of a man, a couple.” “Making people happy is our job.”