April 12, 2009
Country flavour
Regis Marcon believes in promoting his native France from his kitchen
By Fiona Low
Chef Regis Marcon's life story is a classic rags to riches tale. The owner of two worldrenowned restaurants was only 11 when his father died from an illness.
His mother struggled to run the family restaurant, Le Clos des Cimes, while raising seven children.
'From that moment, our family life became very hard,' recalls Marcon, who relied on help from the people in his village of Saint Bonnet le Froid, in the Auvergne region of France, to get through the difficult time.
Today, the 53-year-old Frenchman has clearly risen above his circumstances, turning the family business into a three-Michelin-star restaurant and hotel.
Known for his dedication to promoting distinctly regional flavours in his cuisine, the multi-talented chef is also the author of La Cuisine Chez Regis Marcon. Published in 2000, it won best French book of 2001, from the Salon International du Livre Gourmand, an international cookbook fair in Perigueux.
In 2005, he opened his second restaurant, Regis et Jacques Marcon, a stone's throw from the family business. As its name suggests, it is run by Marcon and his son, Jacques.
Family is clearly important to Marcon, who has also dedicated his third Michelin star to his wife, Michelle.
'Michelle has always been there to support me and balance my life. She brings me back to reason when my projects become too crazy,' he says of his wife of 31 years. The couple also have one daughter and two other sons.
Marcon will be in Singapore from next Sunday to May 2 for the World Gourmet Summit Festival, where he will present a culinary workshop and wine dinner.
Who was most influential in cultivating your passion for food?
My mother influenced me a lot. She used to prepare very nice dishes that would make the customers happy. She was a cook who loved to please her customers.
You have received much recognition internationally for your restaurants and your cookbook. How important are the awards and the Michelin stars to you?
The most important thing to me is taking pleasure in the restaurant and the satisfaction of knowing that there are customers who want to patronise us. But the Michelin stars have given us recognition and allowed people to hear about us because St Bonnet is quite far from the city.
Do you like Asian cuisine?
I think that in Asia, food is often associated with health. It is a very important notion and I find it fascinating. I like Singaporean cuisine very much, but I find it very spicy.
What is your philosophy when it comes to cooking and creating new recipes?
Through the kitchen, I want to introduce my country, its products and its traditions.
What is your comfort food?
I really like wild mushrooms.
What is the most unusual thing you have ever eaten?
I have eaten the eggs of bees. I had it in Japan and it was very interesting. It tasted sweet and crunchy. I had it for breakfast and it was very tasty.
What is your signature dish?
Brochette Margaridou, which is a skewer of braised sweetbread, morels and country ham. It is named after Margaridou, a female chef from Auvergne in the last century.
In all my meals, there must be a reference to my country. I always try to introduce undiscovered flavours because many people nowadays are only accustomed to commercialised ingredients.
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