Oxalis

The story

Oxalis: Bistronomic Modern Cuisine in Marcolès, near Aurillac – Michelin Bib Gourmand

Oxalis is the lunchtime bistronomic face of the Auberge de la Tour, a 17th-century inn in the medieval village of Marcolès, near Aurillac. Here, Chef Renaud Darmanin offers a more relaxed, daytime interpretation of his cooking – a cuisine described on the restaurant’s own site as “bistronomique gourmande, inspired by the seasons, in a convivial atmosphere.” The Michelin Bib Gourmand for 2026 recognises the quality and value of this approach, highlighting a kitchen that balances creativity with sincere, accessible flavours.

The heart of Oxalis lies in its deep connection to the Cantal territory. Darmanin’s team works from a garden of endemic and aromatic plants, cultivated with organic methods and seed-saving practices. Menus are rewritten daily, built around local producers: free-range poultry from Ayrens, honey from a nearby beekeeper, and chestnuts that define the Châtaigneraie region. The commitment to sustainability extends to every plate; Chef’s motto is “Take local products, add the noble chestnut, mix with a good dose of commitment to flowers, bees, wild herbs and nature – season it all according to the seasons.”

Open Tuesday to Saturday for lunch, Oxalis presents a modern cuisine that is both inventive and grounded. It is a space where the rigour of a fine-dining background meets a relaxed, welcoming atmosphere – the kind of place where you can enjoy a thoughtful, elegantly composed meal without ceremony. For those exploring the Cantal region or stopping in the classified “Petite Cité de Caractère” of Marcolès, Oxalis offers a genuine taste of Auvergne’s gastronomic revival, recognised by one of the world’s most respected guidebooks.