« It was all about creating a place of conviviality because cooking is first and foremost a social bond. »

— Thierry Marx


Photo: Pluris

Thierry Marx

A committed chef, Thierry Marx started his career in the most prestigious gastronomy houses (Ledoyen, Taillevent, Robuchon. . .). He received his first Michelin star in 1988.

After receiving many recognitions awarded by his peers and the most well-regarded gastronomic authorities, Thierry Marx has been committed to supporting social causes.

In 2012, he opened Cuisine Mode d’Emploi(s) in Paris, a free training program in the restaurant trade (Cooking, Bakery, Service) primarily intended for young people without a degree and people in rehabilitation or professional retraining. Since then, training centres have also opened in Villeneuve-Loubet, Besançon, Dijon, and in the Paris region.

Also a street food enthusiast, which he sees as “a powerful driving force for integration in society,” Thierry Marx is a man of complete taste who works to make fine cuisine accessible to all.

Quentin Testart : Executive Chef and Director of the establishment

A starred restaurant regular, Quentin Testart was trained at the Fables de la Fontaine (1 Michelin Star), and by Chef Hervé Nepple at the White House on Avenue Montaigne. He then became his first Sous-Chef at the Hotel Les Bains, Paris. The Chef de Cuisine of La Villa by Thierry Marx, he was also appointed Restaurant Director.

His favorite dish? The peanut mackerel he had first tasted at Le Camélia signed by Thierry Marx. “I worked with the Chef’s team to revisit this recipe for La Villa. The result: a signature starter with an amazing and delicious combination.”