Born in 1978, Jacques Marcon is the chef who, alongside his father Régis, leads the restaurant Régis et Jacques Marcon in Saint-Bonnet-le-Froid. Their cuisine, deeply rooted in terroir and seasonality, has retained its three Michelin stars, a symbol of culinary excellence.
Jacques Marcon was born in 1978 in Saint-Bonnet-le-Froid, a village in Haute-Loire where the Marcon family has been rooted for generations. Growing up in the family’s restaurant environment, Jacques developed his inspiration from both the kitchen and the surrounding forests.
After studying at the Lenôtre culinary school in Paris, Jacques gained experience in prestigious French and international kitchens, including Le Town Hall in Crissier (Switzerland), before returning in 2004 to Saint-Bonnet-le-Froid to join his father Régis in the family restaurant.
Together, they run the restaurant Régis et Jacques Marcon, a gastronomic landmark that celebrates the local terroir: wild mushrooms from the forests, wild herbs, Puy lentils, chestnuts, Mézenc beef, Velay lamb, and other products shaped by seasonality and respect for nature.
The restaurant has maintained the prestigious three Michelin stars first obtained under Régis’s leadership, confirming the consistency and excellence of its culinary identity.
