photo by Di Thesurvived99 - Opera propria, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=25971192

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The Auberge des Cimes to Larsiallas
Régis Marcon says …
"In 1956, the year of the famous cold my parents, peasants were forced to leave their farms to farming problems, and as he had to live, my mother started working at village cafe nearest ; and my father was a wine merchant. A few years later my mother taken over the coffee: it began to offer snacks and renovated some rooms. So I lived in this atmosphere. My mother was not in the trade, but she had this generosity, her smile, she showed these qualities already when we welcome strangers to the farm ... She knew all his customers and treated them as friends. In 1979 I took over the family hotel and since I wanted to perpetuate the traditional welcome, my mother has attached to this house ... "
After several improvements and renovations in 1981 and 1986, the guides we have discovered. The evolution of the restaurant involved a staff of more and more numerous, especially in the kitchen ; the team was really cramped and had to work under difficult conditions. This has motivated the construction start of the new restaurant on the hill ... and then how to resist the urge to offer such a view to our guests?! "



The dates have
Ardèche and Auvergne : undeniably rooted in his region, Regis Marcon it constantly inspires; it draws from the essence of the cuisine by working local products but also by breathing air that resource.
Velay Black Lamb Crusted hay cittern: nature live in the plate.

Mushrooms : The emblem of the house, not just to have a logo ... but because it's an obvious image thing. Obsession with « mushroom hunter » rather than the mycologist, the one who waits impatiently for the season with the shoes and go in the woods ... especially the one who comes in the kitchen with a basket full arm scaffolding already what sauce they will be eaten! They end up in oil with grilled Arctic char at the sour ... or why not morels caramel banana on skewers.
Competition : by the desire to win as any competitor who respects himself, but mainly because a competition is an opportunity to learn, to excel, to improve his skills.
Chanterelle (la) : bakery, tea room and shop, opened in July 2000 on the village square.
Clos des Cimes (le) : when it comes from afar, it's nice to be able to enjoy a little longer the mild rise. Twelve rooms facing the valley.

Commitment : Serving the business, through the Departmental Federation of Hoteliers: it holds the presidency since 2000, and sponsorship of the School of Sala Bai Cambodia.
Family : Régis and Michèle first met in 1974 when Lalouvesc Michèle's parents were hoteliers. Will Jacques (1978), Mary (1979), Thomas (1985) and Paul (born in 1995 nine months after winning the Bocuse d'Or ...)
Innovation : local products and reference to the traditions do not necessarily mean stagnation. From the local heritage but the work, transforming it, bringing it into contact with other sources of

Inspiration ... is to create a kitchen that suits the needs of today.
Jacques : the son dining enthusiast. After studying hotel management (BAC ES and BTS in the college of St Chely d'Apcher (48), Jacques arrives at St Bonnet to work alongside with his father in 2005. In his luggage, a solid experience with many heads in internships or as employees : Ecole Tsuji, Bernard Pacaud, Eric Biffard Gilles Goujon, Philippe Rochat, Ecole Lenôtre.
Larsiallas : Implantation site called the hotel restaurant Régis et Jacques Marcon.
Lentilles vertes du Puy : stewed with smoked chicken egg but also for dessert ... the possibilities are immense lens.
Margaridou : cook Auvergne early century whose Regis Marcon loves the message of simplicity, love of nature and the country. - The skewer "Margaridou" will be revisited and incorporated into the dish of the Bocuse d'Or in 1995.
Nature : without its proximity, can not survive ... then "I put it on your plate."


Bread : good ... another passion. Opening a bakery in the village in 2005 with Christophe Gasper.
Pedagogy : will transmit, teach activity Regis Marcon forever. Ski lessons, he went to cooking class ... repeatedly sought to train cooks of all levels, including several candidates for the Bocuse d'Or, he realized an old dream of publishing: GOURMET CHALLENGE, a book Winners of the Academy of the Bocuse d'Or spent preparing cooking competitions. Régis Marcon also hosts numerous internships at St-Bonnet, particularly in December before the holidays.
Potée auvergnate : yes ... but why not with blue lobster ?
Saint-Bonnet-le-Froid : Family’s cradle but also friendly village run by a cohesion that makes a difference. St Bonnet is 200 people and 4 restaurants ... all complicit.
Skiing : first passion. Régis was the first monitor while Michèle took care of a ski school in the Puy de Dome.
Tuades : tradition again and again but to inspire a dish: fillet of red snapper "way back Tuades"
Verbena : Velay course ... for example the pigeon en croute verbena
Wine : first those of the Rhone Valley but also those beyond. At St Bonnet is especially Michèle who responsible for selection with Laurent Blanchon.
Travels : Asia and Europe especially. For fun and openness but also at the request of many companies or restaurants owner, cooking demonstrations, training ... With a predilection for Japan which enjoys a host Régis Marcon always very pleasant.