Thierry Marx

“I have a graphic vision of foie gras”

“In restaurants, we’re no longer in the era of huge portions, flavors that overwhelm the palate. One must have small quantities, clear flavors, and an esthetically pleasing plate. Foie gras can be transformed limitlessly because it is a product that adapts to all the new visions of gastronomy, including molecular cuisine. Personally, I have a very graphic vision of foie gras.

In Japan, I worked with chef Jiro for whom a delicacy  is savored in three stages: “with the eyes, in meditation, and then the mouth.” From my travels and meeting chefs throughout the world, I know that geographical, cultural and even mental barriers are fading.

This is why I don’t like the tiresome French reference to the soil, to tradition. One of my favorite foie gras recipes calls for serving it cut up in sticks, seared teppanyaki-style, accompanied by crushed, roasted pepper, and a dash of rock salt. The only condition I set for this product is that it be of irreproachable quality. I wouldn’t want to see happen to foie gras what has already happened with salmon. The great thing about a company like Rougié is that they stay the course, that they have created a frozen raw product that is as excellent as fresh, and they’ve greatly simplified the work of a chef!”


Thierry Marx
Born in Ménilmontant (a colorful Paris neighborhood), Thierry was reared in the tradition of love and respect for well-done work, happily modeling his life on that of his grandfather who was an apprentice of the Tour de France. Trained in the best houses, Ledoyen, Taillevent, Jamin, Chapel, he had also worked at the Sheraton Hotel in Sydney and at the Duxton in Singapore.
Since 1995, he has been at the Château Cordeillan Bages in the heart of the Médoc, ideal for a chef who’s passionate about great wines and delicacies.
An ardent fan of photography and traveling, and a black belt in Judo, Thierry spends three months of the year in the region of Bangkok where he immerses himself in Asian philosophy and culture.