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Paul Marcon: Top performances at the Bocuse d'Or

Paul Marcon stands for perfection, creativity and a love of local produce. As the heir to a culinary dynasty and an ambitious participant in the Bocuse d'Or, he embodies the essence of modern gastronomy. But how does he manage the balancing act between a family restaurant and the challenges of international cookery competitions? This portrait provides a fascinating insight into the world of an exceptional chef.

Paul Marcon never doubted his calling. ‘Even at the age of five or six, I said I would be a chef,’ he recalls.
Paul Marcon combines tradition and innovation. A look at the top chef who is competing for France at the Bocuse d'Or.
Chef Paul Marcon

What´s it all about?

  • Paul Marcon - rooted in tradtion
  • The path to top class
  • The joy of the challenge
  • The Bocuse d'Or: the pinnacle of a career
  • METRO and the Bocuse d'Or
Paul Marcon at work

Paul Marcon - accurate to the millimetre 👉

Paul Marcon's cuisine, both at competitions and in the family restaurant, is characterised by an almost scientific precision. "I like it when everything is planned exactly and there is as little room as possible for improvisation," he explains. He developed this millimetre-precise approach during his various experiences abroad, particularly in Sweden, where he worked for two years in a Michelin-starred restaurant in Stockholm. "The Scandinavian discipline had a strong influence on me". However, this discipline is not at odds with great creativity. "My aim is always to allow the product to come into its own. I don't try to adulterate the ingredients, but to get the best out of them." From Saint-Bonnet-le-Froid to the Bocuse d'Or, Paul Marcon has remained true to the same guiding principle: "It is a cuisine of respect for the products and the people who prepare them." While the competition is fast approaching, Paul Marcon is keeping his feet firmly on the ground. After the Bocuse d'Or, he has no other plans than to return to Saint-Bonnet-le-Froid to become even more involved in Maisons Marcon. "I'm lucky to be able to count on my family and a strong team. My aim is to continue to develop the restaurant while preserving the traditions that have made us successful."

The idea of opening his own restaurant doesn't seem to interest him at the moment.

"There's already a lot to do here. I prefer to concentrate on what already exists and continue to learn alongside my father and my brother." Aware of the challenges ahead, Paul Marcon remains deeply connected to his region and his roots. "The Haute-Loire is my home. This is where I grew up and this is where I want to develop." A philosophy that makes Paul Marcon a chef who is rooted in the landscapes where he grew up.



This article is based on an original contribution from 15H30, which has been translated from French and adapted for this publication.

📝15H30


Paul Marcon grew up in the small village of Saint-Bonnet-le-Froid in the heart of the Ardèche mountains. This village, known for its rolling hills and pine forests, is considered a Mecca of French gastronomy, thanks mainly to the work of his father Régis Marcon and his brother Jacques.

"I was always surrounded by a culinary environment," recalls the chef. From a young age, he accompanied the head of the family in the kitchen of the family restaurant Les Restaurants Marcon, which has been awarded three Michelin stars. A place that has become legendary for lovers of gourmet cuisine.

We were born picking mushrooms. I grew up with this closeness to nature

Paul Marcon

The richness of the Haute-Loire region has always influenced the Marcons' cuisine. The surrounding forests are rich in mushrooms, which the family has been processing with great care for decades. Porcini mushrooms, chanterelles, morels - these naturally grown products are at the centre of the Marcon's gastronomic identity, which also runs a bistro, a bar and a bakery in addition to the gourmet restaurant.

"We were born picking mushrooms. I grew up with this closeness to nature," explains the young chef, who endeavours to continue this connection with the land in his own kitchen.

Rooted in tradition

Paul Marcon has never doubted his vocation. "Even at the age of five or six, I said I was going to be a chef," he recalls. Today, the Maisons Marcon are more than just a restaurant: they embody an art of living that is rooted in the traditions of the region, but at the same time is open to modern influences and attracts an international clientele in search of a unique gastronomic experience.

We work with local producers and always favour seasonal products.

Paul Marcon

"My father and my brother have made Maisons Marcon not only a must for gourmets from all over the world, but also a pillar of gastronomy in Haute-Loire," explains Paul Marcon with a certain pride. Today, the chef is increasingly involved in the management of the restaurant and in particular contributes the techniques he has perfected abroad or in competitions. The restaurant is known for its ability to enhance regional products as well as for its innovative and sustainable approach to gastronomy. Régis and Jacques Marcon are great advocates of local agriculture and seasonality - principles that Paul Marcon wishes to perpetuate. "We work with local producers and always favour seasonal products".

The path to top class

After leaving school, Paul Marcon decided to continue his training at the hotel management school in Thonon-les-Bains - an institution renowned for its high standards and the quality of its teaching. These five years were ground-breaking for Paul Marcon, as he learnt the discipline needed to succeed in the world of top gastronomy. He also discovered his love of competitions there.

The joy of the challenge

"I like challenges, competition has always appealed to me," he says. At the age of 16, he took part in Worldskills, an international competition that brings together the best young talents from various professions, including chefs. "This first competitive experience allowed me to discover another dimension of the profession. That of precision and performance under pressure." Worldskills is a demanding competition where every detail counts.

After going through several selection rounds, Paul Marcon took part in the world final in Abu Dhabi in 2017. There, he competed against candidates from all over the world and measured himself against the elite of his generation. "This competition taught me a lot about discipline and about myself," says the chef.

But it is a different competition in which Paul Marcon excels today. Launched in 1987 by the legendary Paul Bocuse, the Bocuse d'Or is now recognised as the biggest culinary competition in the world. "Taking part in the Bocuse d'Or is a dream for every chef: it means representing France and carrying the flag," admits Paul Marcon, who is preparing for the world final in Lyon in January 2025 after winning the French selection in 2023.

Supported by his team (his official chef Camille Pigot and his coach Christophe Quantin) and the chefs of Team France, the preparation is intense. "The dishes are extremely technical, with time pressure and prescribed products," explains the chef. The stakes are high, as the candidates will be judged by a jury made up of the world's greatest chefs. "It's not just about cooking, you also have to have a creative vision and be able to handle the pressure," he specifies. Despite the tough competition, Paul Marcon remains calm. "The most important thing is to give everything and have no regrets."

Bocuse d'Or

Bocuse D’or – the gastronomy olympics

5 hours and 30 minutes is not a lot of time, at least at the Bocuse d’Or. A summary of the famous culinary contest.

METRO and the Bocuse d'Or

In this quest for excellence, Paul Marcon can count on the valuable support of METRO, official partner of the French team for the Bocuse d'Or. This partnership makes it possible to finance training times, the purchase of raw materials and travelling to the competitions. "METRO made it easier for us to import reindeer meat for the European selection in Norway. This would not have been possible without them!"

Having a supplier as reliable and responsive as METRO is essential for participating in the Bocuse d'Or.

Paul Marcon

Beyond the competitions, Team France Bocuse d'Or regularly works with METRO at its fringe events to bring people together around the candidate Paul Marcon. "We rely on METRO for all our events. It's not just a partnership, but a daily support and a real collective and human adventure that we are committed to together." For the chef, this partnership represents an important added value. He concludes: "Having a supplier as reliable and responsive as METRO is essential for participation in the Bocuse d'Or."

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