Marcore restaurant

After Bouillon’s success – his first restaurant – Marc Favier aka Jean-François Piège’s former second at the Ambassadeurs at the Hôtel Crillon, then Thoumieux executive chef, has launched Marcore last year, a place that does not including one but two rooms and two atmospheres: on the ground floor, a bistronomic menu, and upstairs, a smarter table serving high-quality gastronomy.

It is on the (pedestrian) street of the Panoramas, after their bistronomic table called “Bouillon” that Bezier Marc Favier (in the kitchen) and his spouse Aurélie Alary (in the dining room) have decided to open this “cuisine house” called Marcore (based on the two bosses’ names).

This restaurant including two stories, the urge to open two distinctive rooms and menus was obvious. There will be a bistronomic restaurant on the ground floor and a gourmet restaurant upstairs.

“With two floors, the place was perfect to propose two very distinctive spaces and therefore two cuisines”, Marc Favier says.

A chic and relaxing décor

Designed by Champeau & Wilde, Marcore’s setting is both warm and modern, smart and relaxing with soft lights and comfortable velvet chairs, round marble table and Limoges porcelain tableware.

Seasonal cuisine

Trained by a few famous chefs such as Pierre Augé (father), Jean-François Piège and Frédéric Anton, young chef Marc Favier delivers signature dishes and a few creations inspired by seasonal produces.

The day we came, as an appetizer, we were served some funny fritters filled with cod/cream/caper/tarragon and a koka/black olives/anchovies pissaladière.

As for the main course, we went for the delicious pork ribs. As tender as can be, crunchy and served with thick homemade barbecue dip, it was divine. Choose the side, but I went for a mix of fresh sautéed spinach and fries (reasonable, but not too much).

As for my partner, he went for the galanga king shrimps with lemongrass and cilantro, topped with a nice and indulging sauce served with a side of seasonal vegetables. Perfectly cooked with a nice gravy, the mix arouses the taste buds.