A pure product of the Massif Central, his love of cooking has deep roots in his region. Descending from a long line of farmers, Regis grew up in his mother’s kitchen, the cook and owner of the small town’s only café-restaurant.
Regis Marcon does not just appear as a great chef to people, but rather first as a man with a big heart who shines light on the best products of his region: Puy green lentils, chestnuts, Velay veal. But he is most of all famous for his culinary science of mushrooms.
His village hidden in the confines of three departments (Haute-Loire, Ardèche and Lozère) is an ode to nature with its abundance of forests and pastures, full of mycological treasures for he who knows how to unearth them.