Taste Testing Thierry Marx’s Guest Chef Menu for Asiate
JANUARY 30, 2014 | BY KATHY YL CHAN | FOOD & DRINK NEWS
Ready for dinner? Chef Thierry Marx, of the famed Sur Mesure par Thierry Marx and Camélia restaurant (both at the Mandarin Oriental, Paris), is helming the kitchen at Asiate at Mandarin Oriental, New York through Saturday. Marx is known for putting a modern accent on classic French cooking. His stint at Asiate promises a three- and five-course menu—both of which will leave you completely satisfied.
Kicking off our three-course menu tasting on Marx’s opening night was this Bresse chicken terrine, layered with a heady pairing of truffles and foie gras. The terrine comes with mushrooms and pickled beetroot, and is served with buttered brioche on the side. Other first-course options include a silky Saint Jacques gratiné with cauliflower cream and French caviar, a haddock ravioli with mozzarella foam, and a pumpkin cream with chestnut and balsamic foam.
Our main course was the charred beef, which was cooked rare and wrapped in a thin sheet of eggplant and served with a lardo skin ravioli and “rice cracker.” The golden log of crispy rice was topped with three types of carrots and asparagus. A calamari risoni (orzo risotto) with squid ink, cuttlefish tagliatelle, and crunchy vegetables is also a tempting second course.
To finish, choose from a confit apple, a frozen sake with crystallized fruits, or this Castanea, a riff on the popular Mont Blanc. Decadent in flavor but light in texture, the buttery chestnut biscuit and mousse layered with sweet cherry marmalade, lush whipped cream, and crisp meringue is completely divine.
Here’s a behind the scenes shot of our Castenea getting the final touches before going out the kitchen door. So intricately prepared—we devoured it in minutes.