The art of cutting up
“Right cut, right taste”: that is the basis of the gesture in cooking, according to Thierry Marx, chef of the Sur Mesure at the Mandarin Oriental.
English subtitles available.
“The mastering of the gesture is: right cut, right taste”. For Thierry Marx, cutting up is an art. Like a sculptor, he “turns” the mushroom and, with his knife upside down, he draws stria that both peel it and magnify it. The technique is delicate and the gesture is fluid,“to unlock your shoulders” the chef, who introduced his teams to the practice of tai-chi-chuan, points out.
His interest in Asian culture, which came from his many expeditions, intended him to be at the head of the Mandarin Oriental’s kitchens. A tremendous source of inspiration, the chef also considers it a technical reference, quoting Japan when he has to make a sole fillet. According to him, this precision in the cutting up of the fish, the most delicate product, “is necessary for the emotion you want to pass on with the dish”.
Thierry Marx uses this infallible technique to serve his huge creativity in his Sur Mesure restaurant. Figurehead of molecular gastronomy in France, the chef who received two stars offers an avant-gardist gastronomy made of flavor and texture games, like with his line bass and his miso cauliflower jumble, seasoned with Kabuto juice.