SUR MESURE BY THIERRY MARX
MANDARIN ORIENTAL , PARIS PARIS
YEAR OPENED : 2011
MEALS SERVED : Lunch and dinner
SEATS : 42
AVERAGE DINNER CHECK : € 200 ( US $ 245 )
CHEF / CULINARY TEAM : Executive Chef Thierry Marx , Sous Chef Tamaki Yoshida , Pastry Chef Pierre Mathieu , Sommelier and Manager David Biraud
MENU FOCUS : A culinary voyage guided by ingredients and the seasons
SIGNATURE DISHES : Soy and
oysters risotto with black truffle , duck with green onions and figs
STANDOUT DESIGN FEATURES : The walls and ceiling are draped in white fabric — the work of artist Heidi Winge Ström in collaboration with Jouin-Manku and Siegeair and Lallier . A light well in the center of the restaurant frames an elliptical structure that appears to float .
WHAT MAKES IT GREAT : The eclectic white design of the restaurant space cleanses the sensory palate to ensure that the culinary creations of Thierry Marx reveal their flavors to the fullest .
THE JUDGES This year ’ s Great Hotel Restaurants were selected by 15 judges from around the world :
Rory Bevins , Molton Brown , New York City Elizabeth Blau , Blau & Associates , Las Vegas
Amadeu Castanho , Keris Comunicacao , Sao Paulo , Brazil
Alexandra Champalimaud , Champalimaud , New York City
Claire Courtel , CAP-Conseil Executive Coaching , Paris Susan Field , Cohn & Wolfe-ImpactAsia , Hong Kong
Kurt Fischer , International Food & Beverage Forum , Mendocino , California
Jean-Luc Fourrier , JLF + Associates , Singapore Wolf Hengst , wahanda . com , New York City Oleg Kafarov , Jumeirah Group , Dubai
Lyn Middlehurst , Gallivanter ’ s Guide , Wiltshire , United Kingdom
John Nielsen , Peter Rowland Catering , Melbourne , Australia
Donald Morrison , Donald Morrison & Associates , United Kingdom
Bob Puccini , Puccini Group , San Francisco Jonathan Worsley , Bench Events , United Kingdom
Induction · food warmers · plate & cup warmers carving stations · heating bridges · hot plates
Buffet heat-lamp Carving station
Hold-Line
Buffet heat lamp with 250 W infrared lamp with glass-ceramic field ( s ) + heat lamp ( s )
Perfect food presentation heat retention technology
M A D E
B Y
… s t a y i n g a h e a d !
Multi-Line 65
Induction – Maximum flexibility Energy-saving up to 50 %
24000 Buffet heat lamp TP 90050 / 90080 Hold-Line BH / HO / IN 450 – 1800
For more information visit us at www . scholl-gastro . de
Precise temperature control of dishes
Multi-Line SH / ESF 3500-ML
SCHOLL Apparatebau GmbH & Co . KG Zinhainer Weg 4 · D-56470 Bad Marienberg Telephone : + 49 ( 0 ) 26 61 / 98 68-0
e-mail : info @ scholl-gastro . de www . scholl-gastro . de
… excellent quality always