Marcellin Marc

How long have you been at the restaurant?
Since 2007.

Which was the first restaurant you worked in?
La Dariole de Viry in Paris.

What was the last restaurant you went to, apart from your own?
The Hand & Flowers.

What or who has been the biggest influence on the way you cook and why?
Working in Provence has been so important and to work with a stunning vegetable, fresh herbs and olive oil.

What is your personal signature dish?
Braised Shoulder of Loire Valley Rabbit, Sweet & Sour Black Radish, Wholegrain Mustard Mousseline.

Which other chef’s) do you most admire?
Raymond Blanc & Michael Caines.

What’s the best part of your job?
Working with young chefs who have the same passion for food as me.

And the worst?
None.

What would your last meal be?
Langoustine & lobster mayonnaise with toasted baguette.

Do you have a chef’s shortcut that you can share with us?
None.