The answer is “yes” and three times “yes”! Saint-Bonnet-le-Froid is THE gourmet village par excellence in Haute-Loire. And the arguments abound! We explain why...

Saint-Bonnet-le-Froid, the gourmet getaway for all epicureans

This high gastronomic place has been able to enhance the riches of its region thanks to the talents of its great chefs, 4 of whom are distinguished in the famous red guide (stars or gourmet bibs). Saint-Bonnet-le-Froid account by the way 6 restaurants for 260 inhabitants !
And a record number of culinary distinctions for such a small village: a 3-star restaurant for Regis and Jacques Marcon, Gourmet Bib for La Coulemelle and Toque at Gault and Millau for the restaurant L'Acte 2.

Gluttony is therefore the watchword of the inhabitants who have been cultivating this tradition since the Middle Ages with good products, which can be found in particular at the Cave Marcon or the Maison de l'Ail.

The unforgettable experience of cooking alongside great chefs

A Saint-Bonnet-le-Froid, the Chefs, as great as they are, do not remain locked in their kitchen. They are keen to transmit! This is the case of the family Marcon, who offer cooking classes to share their passion and know-how. L'Régis & Jacques Marcon Cooking School offers full-day cooking courses, pastry courses, and even children's courses.

Saint-Bonnet-le-Froid, an Altiliger cocooning destination

After a good meal or a hike in the vast pine forests of Saint-Bonnet-le-Froid, how could you not want a cocooning break in charming accommodation? Several bed and breakfasts, hotels and even yurts are available to travelers.

The icing on the cake, Saint-Bonnet-le-Froid also plays the well-being card with The Sources of the Haut Plateau and their breathtaking view of the Ardèche forests and mountains. Or the wellness area of ​​the Hob Le Fort du Pre, conducive to relaxation and rejuvenation.

Saint-Bonnet-le-Froid, French capital of gastronomy, but also of mushrooms

A range of perfumes, incredible textures. Close your eyes, with this charcoal cooker that my grandmother cooked, we are at the edge of the ocean while this mushroom grows in our mountains. To be cooked in a marinière with shallots and white wine”.

Rich in many forests and still wild nature, Saint-Bonnet-le-Froid can also boast of being the land of mushrooms! A passion which, again, “is transmitted from father to son”, as assured Regis Marcon.

Ceps, chanterelles, white morels (sparassis frizzy), charcoal eaters (or pretentious tricholomes)… They are so numerous here because they find there a great diversity of soils and altitudes and a rich forest with conifers, fir trees or spruces.
So in early November, nearly 40 people come to celebrate the king of the forests with Mushroom Festival.


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