By climate-friendly delicacies, French Chef Theory Marx means a dish with seasonal leeks, grown lower than 50 Km right from Eiffel Tower’s first floor
At a time when every industry is going green, Michelin-starred Chef Thierry Marx has decided to take his passion for sustainable cooking to new heights – literally! His restaurant, Madame Brasserie, which reopened its doors recently on the first floor of the iconic Eiffel Tower, is winning hearts with its ‘sustainable’ cuisine.
Though not the perfect set-up for environmental activism, Madame Brasserie is contributing its part to nature by offering climate-friendly delicacies. Yes, you read it right!
By climate-friendly delicacies, French Chef Theory Marx means a dish with seasonal leeks, grown lower than 50 Km right from Eiffel Tower’s first floor. “We prepare dinner in their very own juices, and we dress them with shoots of herbs grown in a natural backyard inside the Paris ring road and delivered by bicycle,” he said.
Providing seasonal and native components, cooked with minimal power, his “Madame Brasserie” restaurant provides diners with a spectacular view over Paris and a clue of how the restaurant business can costume a greener desk.
His menu consisting of climate-friendly delicacies is designed to minimize the restaurant’s carbon footprint. The dishes are easy on the palate yet exquisite, have a limited carbon footprint, simple to consume, and, the best part- easy on the pocket, too.
“We do our job with minimal environmental effect,” Marx stated as he and his team gave the finishing touches on a starter of leeks before the evening service.
Twenty years ago, a restaurant akin to this could have been blazing forward of the night service, with all of the hobs and ovens on, he stated. Now, his crew cooks on induction cookers with copper casseroles, which only warm the pan without warming up your entire kitchen.
“We’re in the midst of a power disaster and an environmental disaster; we can’t assume that this doesn’t concern us as a result of running a restaurant. The consciousness of all this has, at times, come somewhat late in this occupation. However, immediately, there are only a few restaurant or resort house owners who don’t wish to make this transition,” he stated.
Marx received his first Michelin star in 1998, runs several eating places and is a nationwide celebrity for participating in TV cooking shows.
Also, he informed me that since the restaurant’s opening in June, the entire place had been designed to save water and power. Conserving energy is one of the most sustainable ways to protect nature; hence the Chef and his team ensure that the restaurant not only serves the people some amazing climate-friendly delicacies but serves the atmosphere too.
Thierry Marx infuses seasonality and local and sustainable produce with a spirit of sharing that stands out in his every dish. He offers a fresh life to this product with a modern touch that casts a new light on them.
More on Marx
Born in Paris, Thierry Marx is one of the most renowned chefs of his generation. He trained with the Compagnons du Tour de France and the best French chefs, including Claude Deligne, Joël Robuchon and Alain Chapel. He was awarded a first Michelin star in 1988 at the Roc en Val in Tours and another in 1991 at the Cheval Blanc in Nîmes. The Chef officiated for 10 years in the Médoc at the Relais & Châteaux Cordeillan-Bages, where he was awarded 2 stars in 1999.
