Marcore restaurant

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Published by My B., Manuel M. · Photos by My B. · Published on 4 November 2021 at 16h17
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).

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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.

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Photos : Marcore restaurant rez-de-chausséePhotos : Marcore restaurant rez-de-chausséePhotos : Marcore restaurant rez-de-chausséePhotos : Marcore restaurant rez-de-chaussée

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.

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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).

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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.

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As for dessert, fall for the crazy chocolate mousse. A nice homemade mousse with praline and vanilla ice cream. So good.

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And caramel fans will go for the mille-feuille d’Arlette with vanilla cream and salted butter caramel.

Photos : Marcore restaurant rez-de-chausséePhotos : Marcore restaurant rez-de-chausséePhotos : Marcore restaurant rez-de-chausséePhotos : Marcore restaurant rez-de-chaussée

As a bonus, a wonderful greeting and very lovely service, here is a venue worth the trip.

Practical information

Dates and Opening Time
Starts 4 November 2021

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    Location

    2 Rue des Panoramas
    75002 Paris 2

    Access
    Métro : Grands Boulevards

    Prices
    entrées: €10 - €15
    desserts: €12 - €14
    formule midi entrée plat/plat dessert: €24
    Ribs: €24
    gambas: €25
    Formule midi entrée/plat/dessert: €29

    Official website
    www.marcore-paris.com

    Booking
    www.marcore-paris.com
    01 45 08 00 08

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