French chef Régis Marcon promotes a regional cuisine that has allowed him to join the prestigious circle of three-starred chefs.
Régis Marcon was born in Saint-Bonnet-le-Froid on June 14th, 1956 and grew up in a family of farmers who were converted into managers of a village bar. At the age of 18, he obtained his first cooking diploma at the Grenoble Cooking School (lycée hotelier de Grenoble). Five years later, his mother handed him the reins of the hotel-restaurant in his hometown. Through self-sacrifice and renovation work, Régis Marcon obtained his first Michelin star in 1990, as well as several other awards.
At the end of the 90s, the chef received a series of distinctions and titles. The consecration came in 2005 with the acquisition of the third star in the Michelin Guide. Supported by his son Jacques, Régis Marcon then brought the best letters of nobility to the family restaurant, renamed Restaurant Régis & Jacques Marcon. It is served with regional flavours revisited, with mushrooms as the spearhead. Régis Marcon is the first chef to offer sweet variations of mushrooms. In 2006, Régis Marcon published a book by the Académie des Bocuse d'or entitled "Défi Gourmand" in order to pass on his knowledge to people other than his son. He is also the owner of the bistro La Coulemelle and the hotel Le Clos des Cimes.