Thierry Marx is one hell of a chef. One of the co-founders of molecular gastronomy, he is to me, one of the few chefs that has really managed to impose the far eastern relationship with food into our european way of thinking. I spent the morning with him during a prensentation of different dishes, and during those 3 hours he showed, explained and defended the whole concept of "molecular cooking". Despite all the bla blas and hooraahs or booings about deconstructive gastronomy, one MUST remember that these chefs know their food like nobody else. Mr. Marx has travelled the world, especially in the far east to get to "know" his food, and the foundation of his cooking lies in a few simple dogmas, that comme straight out of common sense; respect of the product, freshness of the product, and never (or nearly never) exposing his food to high temperatures. Most of his dishes are cooked a low tempreatures to keep them tender.
Well hidden is his philantropic side that is so predictable when you hear him talk, and yet so discreet as he never imposes this facet. He works intensly on creating different diets in assisting cancer relief programms. He also has many dicovery workshops aimed to help parents and children have a more stable and varied diet.
Why can't all my mornings be as great as this ?
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