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Vida Rica restaurant hosts Three-Michelin-star Chefs Regis and Jacques Marcon

With a focus on using high-quality, local produce or natural products from organic farms, Chefs Regis and Jacques strive to create dishes reflecting their personalities and tradition of respecting nature.

HONG KONG – On 20 and 21 January 2014, Vida Rica Restaurant at Mandarin Oriental, Macau proudly presents the acclaimed French guest chefs, Regis and Jacques Marcon, who will introduce guests to their trademark dishes. The father-and-son chefs are from the three-Michelin-star restaurant Regis et Jacques Marcon in Saint-Bonnet-le-Froid, Auvergne, in south central France.

Widely known as the “mushroom king” or “mushroom magician”, Chef Regis is famed for his mushroom creations using fungi from his hometown. During the promotional period, food connoisseurs can savour his legendary dishes featured in a seven-course degustation dinner priced at MOP1,988 per person including a glass of champagne. Highlighted dishes in this menu include green asparagus with morel mushrooms and porcini sabayon, cepe mushroom crusted monkfish served with black trumpet mushroom mash and pickled mushrooms, roasted lamb rack with cepe pralin, and banana and morel mushroom spring roll with pear sherbet and caramelized morel mushroom.  

A three-course lunch set valued at MOP388 per person is also served to take diners on a journey of French haute cuisine honed to perfection.  

Born in 1956, Chef Regis grew up in a family where his mother ran a cafe in the village of Saint-Bonnet-le-Froid that was later expanded into a guesthouse. Inspired by his mother’s passion for hospitality, he was keen to keep the tradition after taking over the family hotel in 1979.

With stringent training in culinary skills and steadfast commitment to hospitality, Chef Regis was awarded his first Michelin star in 1990. Prior to the receipt of the second one in 1997, he represented France and won the Bocuse d’Or in 1995, which is deemed as the culinary equivalent to the World Cup. His relentless efforts finally made him win the most coveted third Michelin star in 2005. That was also when he opened the restaurant, Regis et Jacques Marcon, to continue his dedication to better service.

Matching his father’s talents, Chef Jacques is also a dining enthusiast. He studied hotel management in the college of St. Chely d’Apcher, and before joining his father’s new venture in 2005, he had worked with a number of illustrious chefs such as Ecole Tsuji, Bernard Pacaud, Eric Biffard, Gilles Goujon, Philippe Rochat and Ecole Lenotre.

In Regis et Jacques Marcon, meals are genuine celebrations. With a focus on using high-quality, local produce or natural products from organic farms, Chefs Regis and Jacques strive to create dishes reflecting their personalities and tradition of respecting nature.

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