« 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.

Pauline Arnaud : Executive Cheffe

Lyonnaise Cheffe at heart, Pauline Arnaud go engaged into cuisine thanks to her grandmother. Graduate from a culinary but also pastry school, she has more than 20 years of experience in both gastronomic and traditional restaurant.

Passionate with her job, her rigor and good spirit make her a surprising Cheffe, eager to make you discover the delicious dishes of La Villa Marx convivial restaurant.

Her favorite dish on the menu? The St Jacques Risotto for its balance of flavors but also the complexity of its preparation: the expertise needed to make the bisque, the risotto’s delicacy and the St Jacques’ subtlety. A must to taste on the new menu!