Restaurant Régis & Jacques Marcon, Saint-Bonnet-le-Froid
An hour's drive south of Saint-Étienne in the tiny village of Saint-Bonnet-le-Froid, chef Régis Marcon has built one of France's most celebrated restaurants around the wild mushrooms of the Haute-Loire highlands — earning three Michelin stars and a loyal global following.
The Mushroom Obsession
Marcon's menus read like a love letter to fungi: cèpes, morilles, trompettes de la mort and girolles appear in every course, foraged from the surrounding forests and elevated into extraordinary dishes. His signature cèpe velouté with a soft-boiled egg is a dish people travel continents to eat.
The restaurant sits inside the Hôtel & Spa Marcon, a sleek contemporary building with floor-to-ceiling windows framing the Mézenc volcanic plateau — the setting alone is worth the detour.
Planning Your Visit
The tasting menu runs to around €200 per person without wine; the adjacent Bistrot Marcon offers a more accessible lunch menu at roughly €45, using the same exceptional local ingredients without the ceremony.
Book the restaurant months in advance, especially for autumn mushroom season (September–November) when demand peaks. Staying overnight at the hotel means you can linger over the wine list without worrying about the mountain road home.
More of Saint-Étienne
Discover where to stay, what to do and the best deals for your trip.
Explore Saint-Étienne →
