THIERRY MARX : A COMMITED CHEF | M6 | 66 minutes

A few weeks ago, he inaugurated his new venture: Le Bouillon Coq in St Ouen. In the pure tradition of Parisian bouillons, simple, affordable food. And healthy. Mimosa eggs, leek vinaigrette, knife sausage. Average bill at €17. Thierry Marx broke into the world of gastronomy. He grew up in Paris, between Belleville and Ménilmontant, was kicked out of school, had a hard time, and joined the Paras. At 22, he decided to take a CAP in pastry-making. It was the start of his career. He went on to work alongside some of the greatest names in the business, judging Top Chef for 4 years, running his own restaurant and winning stars. Without ever forgetting where he came from. From the kitchens of his starred Onor restaurant in the 8th arrondissement to those of the integration school he set up in Grigny to enable young people to “get out of the stairwell by obtaining a cook’s diploma”, we follow Thierry Marx in his hyperactive daily life, between morning judo classes, meetings with the producers who supply his restaurants, a visit to the St Ouen flea market with his partner to find the furniture for his restaurants such as Bouillon Coq, the preparation of a grand 4-hand dinner with one of his former students who has become Meilleur Ouvrier de France, and cooking lessons for children at the ASE – cooking as a tool for self-sufficiency. A large-format portrait of a chef who has turned cooking into a political commitment.