Regis et Jacques Marcon Awards

Regis et Jacques Marcon Restaurant Review:

Régis Marcon added an annex, Le Clos des Cimes, with drawing and cooking studios, exhibition space, and a boutique selling regional foods and crafts, all of which livens up an area with a short season. But his true strength is, of course, cooking, which he does with fine technique and an acute sensitivity to the flavors of his native region. He grew up at this inn before training in some of the top restaurants, and you can taste his origins in his cuisine. His Margaridou brochette, made of morels, veal sweetbreads, ham, and lightly breaded Swiss chard, must be tasted. It is a traditional Auvergne recipe that has been updated and makes a fine showcase for his talents. And then there’s the lamb en croûte, served with vegetables and cured pork, seasoned with a mix of spices---a fabulous dish that merits a detour in itself. Succulent, ingenious desserts. Very good homemade bread. Relaxed but efficient service. Well-chosen cellar, with many half-bottles.