The French master chef with a weakness for gefilte fish
In Israel for a program sponsored by the French Embassy, the Jewish-French chef Thierry Marx talks about not only the molecular gastronomy for which he is known but also about his love for pastrami and and other Jewish foods. And he wants to open a restaurant in Tel Aviv.
Social activism, combat in Lebanon and extended stays in the Far East are only some of the highlights in the life of the French chef Thierry Marx. Marx, 51, is a pioneer of molecular cuisine; he works by deconstructing the ingredients and reconstructing them in a futuristic way, in his personal style and with the help of technology developed for him in advanced culinary laboratories.