Marc Favier

At École Méditerranéenne de Tourisme et d'Hôtellerie (EMTH), Marc Favier built the base that later showed up in the work: attention to timing, the line, and the discipline of service. At Les Ambassadeurs, Hôtel du Crillon in Paris (2004–2007), that discipline was applied as chef de partie viande, a station where meat service demands exact control and consistency. The move to Le Pré Catelan in Paris (2007) as chef marked a step up in responsibility, followed by Brasserie Thoumieux / Hôtel Thoumieux in Paris (2009–2014), where progression from chef junior to chef exécutif reflected earned trust rather than any appetite for display.

The same line continued at Bouillon in Paris 9e (2014–2018) and then at Marcore in Paris (2019–2023), where Marc Favier carried forward a direct style built on clarity, regularity, and attention to the room. At Le Tire-Bouchon Rodier, that approach remains tied to the same working principles: keep the food legible, keep the service close, and let the product carry the plate.

The dining room matters here as much as the stove. In Marc Favier’s thinking, the restaurant has to hold onto its regulars while staying open to the neighborhood around it. That means reducing the distance between the pass and the table, and making the room feel accessible without lowering the standard. The work is not only to cook, but to set a tone that lets people walk in without hesitation.

Marc's honors include Guide Michelin star (2020).