Known for his liquid quiche lorraine and nitrogen-baked meringues, Thierry Marx is one of the most unusual chefs in today's French gastronomic circle. After ten years spent in the kitchens of the Château Cordeillan-Bages in Médoc, he has, since 2010, been running the restaurant of the Mandarin Oriental Hotel on Paris' Rue Saint-Honoré. Take a table at Sur Mesure and indulge in a sensorial gourmet experience like nowhere else on earth.
Pleasure and wellbeing.Tradition and innovation.
Pleasure, wellbeing and health.
I think street food is a real alternative to junk food, so I'm very happy to see more and more quality food trucks hitting the streets in France.
Mostly in nature, but also in the new techniques born out of research undertaken at the CFIC, the Centre Français d’Innovation Culinaire (the French Center of Culinary Innovation).
Michel Bras' restaurant in Laguiole.
France is a wealth of diversity so I would suggest that they go from North to South via the "route nationale," stopping by local markets in as many regions as possible.