Les Maisons Marcon

The practice “107 Architecture” was chosen to design and build the spa complex of the “Sources du Haut Plateau”. More than a building, the project is unique of its kind and radically adapted to its setting, revealing a 250° panorama of mountains, hills and forests. It is an aquatic facility, positioned so as to minimise its visual impact. The project is a “sculptural object” that sets a new direction and dimension in its surroundings while keeping a certain continuity with the existing codes. It won an award at the international architecture competition “Pool Vision” in 2016.

With 40 years in the trade, “Boucherie Bayle” bets on quality and offers selected Origine France meats, sourced close to local farmers. Deep knowledge of the products, exemplary traceability and craft methods make this family business an essential supplier to leading chefs. Régis and Jacques Marcon love working with lamb from Saugues, Limousin veal, and poultry from Bresse and the Forez...

For 20 years, “Boucherie Trolliet” has supplied Michelin-starred chefs with a genuine human and professional bond. There is a shared approach to the product too: discussing its quality and how to work it through the seasons, in order to reach excellence for each of them. Maurice, MOF 1986, his children Alexis and Laurence and the whole team share a single goal: to combine a passion for the work with the service offered to customers. There is now an online shop, with the same service as that offered at the Halles “Paul Bocuse” in Lyon.

In the centre of Saint-Bonnet-le-Froid stands the “Cave Marcon”, an essential place for the culture of good eating and good drinking. Since the elders, already restaurateurs and shopkeepers, settled here, the “Marcon” family has cultivated for three generations the virtues and values associated with wine. For several years now, Maguy, Johannès and Jean-Régis have been discovering true wine “nuggets” in close complicity with the leading estates of the Auvergne, the Ardèche and the whole of France. Here you will find carefully selected cuvées, great diversity, sharp advice, and wines that reflect this team of devoted enthusiasts.

Many chefs work with the products of the company “Celnat”, a specialist in dietary products made from organically grown cereals. Numerous recipes are built on spelt bulgur, green lentil flour, chestnut flakes and many other cereals. Aware of the benefits of healthy eating for 37 years, “Celnat” offers natural, wholesome, economical, nutritious, practical and versatile products. Through the wide range on offer, leading “Chefs” find their source of inspiration in the kitchen...

For a century, the “Maison Sabaton” has set out to showcase the full richness of the fruits of the Ardèche, and particularly the famous and emblematic chestnut, which carries a Protected Designation of Origin. This confectioner offers marrons glacés made to the original recipe, chestnut creams and purées, jams, and also tender, flavourful candied orange and lemon peel. All these products are unanimously chosen by people in gastronomy and by leading pastry chefs around the world.

Born of the original purity of mountain plants, “Pure Altitude” brings together, in a single, complete cosmetic line, the rich active ingredients of the unspoilt flora of the high peaks. Edelweiss contains minerals that play an important role in cell metabolism, reducing free radicals and fighting ageing. The focus here is on the “Crème Edelweiss N°1”, moisturising and protective, a true shield against external aggressors, and on the exceptional “Alp-Cells Repair”, a complete anti-ageing treatment that targets skin ageing. The latter draws its inspiration from the extraordinary survival mechanisms developed by certain mountain plants, such as Snow Algue (winner of the 2014 innovation award, Best Active Ingredient).

This is one of the few professional brands, originally intended for beauty salons, to have made its mark in spas. This family-owned, 100% French company is chosen for its capacity for scientific innovation, and for the efficacy, safety, natural origin and sensoriality of its products. Therapists particularly like to use the moisturising gel-cream “Hydra3 Ha”, a rich cream with hyaluronic acid for normal to dry skin, offering intensive hydration for 8 hours. They also recommend the body scrub “Gommage délicieux”, a true natural peel, and the “Elixir nourrissant corps”, available in many fragrances, for daily use or for massages.

The Chambriard family has been based since 1980 in the centre of Thiers, the European capital of cutlery. Since 1998 it has made its own knife model, “le Thiers®”. This collection has been adapted with a briar-root handle for the table of the Marcon house. These knives are available in boxes of 2 or 6 at the heart of the Maisons Marcon. The full collections of this prestigious cutlery maker can be viewed on its website.

The “Distillerie Louis Couderc”, still independent, cultivates the spirit of liqueur haute couture, where every flavour is born of fiercely guarded know-how. For three generations it has made liqueurs admired and appreciated by many chefs. The essentials: the “Verveine Artisanale”, inspired by recipes from Auvergne farms, the “Gentiane Louis Couderc” (the “real” one) and the “Crème de Châtaignes”. Not forgetting the “Crèmes de Fruits”, used in cocktails or coulis: blueberry, raspberry, apple, wild blackberry... A “Maison” whose specialities share the identity of an authentic Auvergne terroir!

Jean-François Ranvier and François Dauvergne create their own wines, working on vineyard plots made available to them by producer friends. They offer a range of well-balanced wines. A focus on the 2012 vintage of the Côte-Rôtie “Face Sud”, a rare wine, very well rated by the British critic “Jancis Robinson”. The nose stays true after hours of aeration, alternating touches of black fruit, liquorice, humus and tobacco. The palate is rich, with a surprising texture. The finish is fresh and long.

Six friends joined forces to create “Java Sud-Ouest”. The idea is simple, and so is the spirit behind it: that of the South-West, of its wines, but also of a certain art of living. Six independent winegrowers, each with recognised expertise within their appellations, are driven by a desire to exchange ideas and enrich one another’s practices. They place particular trust in sommeliers and independent wine merchants, and have chosen to work exclusively with the traditional trade, which alone gives full consideration to the wines and to the craft of the winegrowers. They work only with representatives who know their wines, and who are true ambassadors for the estates.

The Domaine du Grangeon is one of those 21st-century pioneers who have brought back to life the “Chatus”, a very rare grape variety typical of the Monts d’Ardèche. Christophe Reynouard, who holds a degree in oenology, works with some fifteen different wines. Several cuvées have won renown: Mon Coeur, Fermiget (viognier and chardonnay), the Bergougnou cuvée, a skilful blend of merlot and cabernet, and not forgetting the “Syrah Sélection”, with aromas of red and black fruit (blackberry, blueberry), scents of violet, and liquorice-tinged, musky, animal notes, with undergrowth and mushrooms.

Julien Pilon has turned to a small négociant business, focusing on white wines. His “Saint-Joseph” is remarkably precise and taut, long and notably straight. The wine shows fine aromas of honey, apricot, white flowers, candied fruit and marzipan. On the palate it is seductive, with a rich texture and a lovely freshness. The finish is long, with an elegant touch of oak.

Joseph Parcé runs the “La Préceptorie” estate, in the north-west of the Pyrénées-Orientales département. On the palate, the pure Grenache Gris “Terres Nouvelles” is quite simply splendid. It has plenty of volume and character, with a crisp, dense texture and ripe fruit, and its minerality is firm and well integrated. A great wine for laying down, which is already a pleasure to drink now.

Château “Ollieux Romanis” has belonged to the same family since 1860. Today, Pierre Bories creates cuvées unlike any other, embodying the full palette of the Corbières-Boutenac, such as the cuvée “Atal Sia”, with its fine depth and expressive aromas of black fruit on the nose, alongside notes of cocoa beans and spice. The oak is elegant, the tannins are gentle, and on the palate there is both power and freshness. The finish is generous. It can be enjoyed with red meats or strong cheeses.

Didier Pérréol, founder of the Ekibio group and of the Priméal brand, was the first to introduce organic quinoa to France and has done much to make this grain known across Europe. In 1989 he discovered the cereal and set off to meet the growers on the Altiplano. This traditional variety, the most widely grown in Bolivia, is a favourite in haute gastronomie. Dishes made with “Quinoa Real” are much loved, whether white, red or black, on its own or mixed. Known for its gentle flavour, it suits savoury and sweet preparations alike. The “Priméal” range, with more than 500 products, has set itself the mission of making a creative, organic, plant-based diet part of everyday life, combining nutrition and flavour.

Since 1982, Jean Marc Montegottero and his team have carried on the craft production of virgin oils made from 100% fruit: a fine, completely natural product, one fruit and one oil. L’Huilerie Beaujolaise now offers thirteen virgin oils from nuts and oil-bearing seeds (hazelnut, walnut, pecan, pistachio, rapeseed, turnip rape, pine nut, peanut, almond, poppy seed, pumpkin seed and argan), as well as two macerated and pressed oils. Not forgetting the fruit vinegars (blueberry, cider, raspberry, calamansi, a variety of lime from the Philippines, mango, quince, date and more), to the delight of connoisseurs in search of authentic products.

In the heart of the village, “Les Epilobes” is a source of inspiration for gifts and decoration: items from leading French craft brands, bath linen made in the village, home fragrances made naturally in the Ardèche, creative handmade tableware, soft toys for the very young... You will be welcomed and advised by Denis, the master of the house, an enthusiast always on the lookout for new things, in a shop open all year round.

The Guillon joinery firm carried out the interior woodwork for the spa of “Sources du Haut Plateau”. As their trade has evolved, they have become specialists in following every stage of a project, in both new builds and renovations. Their design office, staffed by woodworking designers, produces the execution drawings for each piece according to the specifications supplied by the project managers. The firm is on a path of growth, concentrating its efforts on the technical quality of its work and on a recognised expertise.

The “Minoterie Dupuy Couturier”, a family-run mill, turns more than 43,000 tonnes of grain into flour each year and offers its customers ever wider ranges of flour suited to different uses. A specialist in organic flour, it launched the “Borsa” brand in 1949, with notably the “Farine Borsa”, the “Blé Bio” and the distinctive “Assise Protéique” (the richest part of the wheat grain), the basis of every preparation in the range of breads created for fine starred tables. These flours are available in health food and organic shops.

Sébastien Robert is a supplier to gastronomic restaurants. He buys directly on the Atlantic coast, by telephone, at the fish auction or at “Jego” in Etel, the finest fishmonger in France and a supplier to the Élysée. He supplies only eleven restaurant clients. His motto: “Offering products that others don’t have”. There are three points of sale in the Loire département and, more recently, a catering service. With a wide choice of fish, extremely fresh produce and flawless service, this address enjoys a considerable reputation.

There is no counting the chefs who turn to the house of “Revol” to create their tableware. This family-owned porcelain house, founded in 1768 and based in Saint-Uze in the Drôme, is recognised worldwide for its creativity, the beauty of its pieces and their exceptional quality. “Revol” porcelain meets the most demanding requirements and delivers extreme performance. It is a pleasure to work with the passionate men and women who make up this company. For nearly 250 years, they have kept alive a rare craft that also appeals to us for its remarkable history.

“Sabarot Wassner”, a specialist in pulses and grains since 1819, offers a range of 30 products. The famous “Lentille verte du Puy”, formerly AOC and now AOP, comes from environmentally responsible farming. Grown exclusively in the Puy-en-Velay region, this traditional product benefits from the microclimate of the celebrated volcanic soils of the Velay. Thanks to its incomparable flavour, recognised around the world, it is found on the tables of the greatest chefs. For those in search of regional produce, “Sabarot Wassner” also offers a range of dried mushrooms: extra morels, chanterelles, porcini and more. A multitude of fine groceries is available on their website for the pleasure of food lovers.