The Marcons are a family team: Marcon senior, a self-proclaimed Auvergnat-Italian, an exceptional cook, an entrepreneur and a culinary authority, works with his sons, Jacques and Paul. Jacques is confidently playing an increasingly decisive role, while Paul has just joined the team. Here, one thing is clear: the market and the harvest dictate the menu. There is something for everyone: meat from the plateau, Le Puy green lentils, asparagus, broad beans, citrus fruits and, above all, mushrooms – the family's speciality, which they pick in autumn. This is food with strong roots – think farinade (pancake) of fresh herbs and woodruff stock, or veal feuilleton with walnuts, escorted by red cabbage and cauliflower mushroom. Last but not least, the cheeseboard with Salers, Fourme and Saint-Nectaire is irresistible!