Opened simply two years ago, the Marchon restaurant is the very reflection of recent gastronomy. At the helm? Gastronomic chef Alexandre Marchon presents an instinctive cuisine of disconcerting simplicity. Let’s go to this place the place emotion and conviviality prevail.
A self-taught chef, Alexandre Marchon first launched himself into gastronomic cooking at residence after which inside ephemeral pop-up restaurants, comparable to Christophe Michalak and Hervé Burggraf’s Polichinelle. Following fruitful and enriching experiences, Alexandre Marchon decided to open his own restaurant within the 11th district of Paris.
Defining itself as a neo-gastronomic restaurant, Marchon takes a contemporary take a look at the culinary world that surrounds it. The absence of white tablecloths, relaxed service, and musical playlists make this restaurant a “warm setting” where the pleasure of welcoming visitors is a must. “With the architect, Roman Akira Frankel, we worked hand in hand to think about the interior of Marchon […] My want was for this place to turn out to be an open area,” adds the gastronomic chef. Together with his good friend, founding father of Akira Studio, Alexandre Marchon invokes warm colors and natural supplies within the heart of his restaurant. Terracotta plaster, terrazzo flooring and corten metal walkways supply a certain warmth that is in symbiosis with the delicacies he presents.
With three eco-table labels to his credit score, the chef promotes local and responsible cuisine. In his large-scale dishes, Marchon pays specific consideration to greens, whichhe believes are all too typically neglected: “I am committed to cooking with organic and sustainable products from environmentally pleasant producers. His objective? To find a good match between one product and one other. Meat and fish, from angling, are used as condiments in the chef’s seasonal dishes. “My greatest inspirations are the producers I work with. It’s nature that decides what I’m going to prepare dinner and never the opposite means round,” says Alexandre Marchon.
At lunchtime, a relaxed menu is offered, orchestrated in response to the arrival of suppliers, comparable to Lola Périer, a market gardener in the Ile de France. As soon as night time falls, in three, 5 or seven occasions, Alexandre Marchon allows his visitors to discover a culinary universe that's both progressive, gourmand, and jovial. As for the wine listing, Marchon gives natural and biodynamic wines that complement the dishes provided. “We must achieve consuming in a different way and we first, the restaurant house owners […] We should study to rebalance our means of consuming and train future generations to prepare dinner in another way, for me this is very important,” concludes Alexandre Marchon.
161 rue Saint Maur 75011 Paris
Marine Mimouni
L’article MARCHON RESTAURANT : NATURE AS AN INSPIRATION est apparu en premier sur Galerie Joseph.
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