Where used to be set Muxu, is now a new tasty table, Marchon, managed by chef Alexandre Marchon. In 2013, the young chef leaves his career in advertising to throw himself into his real passion: cooking.
After working at Argentinean bistro Caminito, after opening Pansoul à Concrete in 2018, after being part of the success of Polichinelle in 2019 with Steve Burgraff and Christophe Michalak, Alexandre Marchon is now going solo in Paris 11th arrondissement with the opening of Marchon.
At Marchon vegetables are given pride of place, in the center of the plate. Over the years, the chef has built his conviction that tomorrow’s cuisine will be plant-based. The chef selects these vegetables by working hand in hand with French producers promoting organic, reasoned and seasonal agriculture.
As a side to these exceptional vegetables, the chef goes for meats from small farms and fishes from reasonable fishing and emphasizes condiments and perfectly mastered jus.
Once you got in, you discover a wide, delicately chic and bright place, as well as an open-plan kitchen releasing mouthwatering smells. At lunchtime, foodies can enjoy the lunch set menu changing weekly. But at dinnertime, no menu: you can let yourselves be guided by the chef with tasting menus in 3, 5 or 7 courses.
And on Sundays, from 1 p.m. to 4 p.m., chef Alexandre Marchon offers the family dish staple: the famous Sunday’s chicken roast coming from his friend, butcher Tristan Séguin. The roasted chicken is served with comforting sides.
No chicken for us as we came for dinner in the week, but a very enjoyable tasting menu. Boulevardier cocktail and tempura green beans with carrot-medjool date condiment as a starter, and here we go and discover cuisine Alexandre Marchon’s style!
Let us start with seasonal vegetables a thousand ways, candied, roasted, glazed, pickled… To dip in fourme d’Ambert foam and some zucchini flower stuffed with yellow zucchini mousseline, parmesan foam and grated chipotle.
Next up, an exciting surf and turf dish: meunière veal’s kidney, veal jus with squid ink, dill spinach and cockles. Then, we smoothly move to the sweet part and some magnificent roasted tomato. And we finish with the Haitian chocolate ganache, cocoa nib tuile and caper powder, as a nod to Jacques Genin.
So, calling all foodies, this is a lovely table that opened in Paris 11th arrondissement!
Dates and Opening Time
From 1 October 2020 to 1 October 2021
161 Rue Jean-Pierre Timbaud
75011 Paris 11
Midi Entrée / plat ou plat / dessert: 21 €
Entrée / plat / dessert : 25 €
Soir Menu dégustation en 3 temps : : 39 €
Soir Menu dégustation en 5 temps : 59 €
Soir Menu dégustation en 7 temps: 79 €