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THE MENEAU NOUVEAU HAS ARRIVED
It had almost slipped our mind. The great Marc is back again, on top form.
...His cuisine, poetic, baroque, of the upper bourgeoisie, yet light and minimalist, has never been so good, so full of life. This quasi self-made man, trained by André Guillot, the master at the Vieux Marly, collector of arcane recipes, devotee of Edouard Nignon, continues to reinvent the flavours of his times...
... A fan of vegetables and salads, he gives them a new twist. He is an ecologist with an anarchist streak, and is as at home with a dish of oysters in gelée (with camembert cream) as he is with warm oysters (with a bouillon of shallots)...
Article from "Le Point" Magazine, 30 April 2008 by Gilles Pudlowski
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