We ate at Regis Marcon during the Burgundy portion of the trip but it’s taken me a bit longer to write this review.Close to Hermitage/Tournon, across the mountain, lies an empire run by a man obsessed with mushrooms. The windy roads leading to the restaurant are covered in damp forest, overcast, and some periods of intense earthy smell. Upon arriving into the small hilltop town, one sees the name “Regis Marcon” and his mushroom icon on everything – the hotel, the butcher, the patisserie, and probably more. Where other chefs might like to golf or sail in their spare time, Regis Marcon loves to hunt for mushrooms.
The hotel interior is quite striking – modern architecture gives way to country touches. The corridor to the rooms is dark with aggressive modern painting lining the walls. The room was full of odd angles and matte colors contrasting with amber wood and the striking view.