Chef Thierry Marx arrives at Vida Rica Restaurant

HONG KONG - Known for his acclaimed restaurants, Sur Mesure par Thierry Marx and Camélia at Mandarin Oriental, Paris, Thierry Marx marries French tradition and Asian influences with inspirations drawn from his extensive travels and a career that has taken him to Australia, Hong Kong, Thailand and Japan. With a belief that food is about pleasure and sharing, his aim is to touch the heart with food that is beautiful to taste and to look at.

During the promotion, guests can look forward to a six-course degustation dinner. The menu features the most renowned dishes offered at Camélia, including pressed chicken breast with duck liver and black truffle terrine, pickled girolles mushrooms and Xérez reduction and slow cooked John Dory with Ossau Iraty cheese crumble and Espellette chili oil. Diners can also enjoy a carefully prepared three- or four-course journey of gastronomy for lunch, with highlighted signature dishes such as calamari risoni with squid ink, cuttlefish tagliatelle and crunchy vegetables, as well as chicken breast with Paris mushrooms and girolles cannelloni.

Thierry Marx is the Executive Chef and Culinary Director at Mandarin Oriental, Paris. As one of France’s most distinguished chefs, he trained with some of the country’s best chefs at restaurants including Ledoyen, Taillevent and Robuchon. He was awarded his first Michelin star in 1988 at Roc en Val in Tours, and another at Cheval Blanc in Nîmes in 1991. He spent 10 years at Château Cordeillan-Bages, a Relais & Châteaux in Gironde, where he has held two Michelin stars since 1999. In 2006, Thierry Marx was elected Chef of the Year by the GaultMillau guide and by Le Chef magazine. He once again received two Michelin stars in March 2012, with Mandarin Oriental, Paris’ signature restaurant Sur Mesure by Thierry Marx.

Sourced: TravelDailyNews