In Paris, Thierry Marx, already a Michelin-starred chef at the Mandarin Hotel's Sur Mesure restaurant, opened a second restaurant on February 2nd called "Onor" and operates in synergy with his cooking school in order to offer employment and real life experience for his students.
The news
Reminiscent of Niko Romito's old “Reale” in Rivisondoli, is the new restaurant of Thierry Marx, Two MICHELIN Starred chef from the Sur Mesure at the Mandarin Hotel in Paris. The new restaurant is called Onor, situated in the very central Rue du Faubourg Saint-Honoré and operates in close synergy with his very own cooking schools, a project developed alongside his restaurant business. 
Fourteen years ago, Marx had already opened his first “nomadic cooking school” in Gironde, then three years later he teamed up with “Cuisine mode d'emploi(s)”, an institute aimed at professional reintegration based in Ménilmontant. Precisely for these students he imagined the Onor concept, defined as a “socially committed restaurant” and conceived as a “sustainable business model.”
Mory Sacko, who has now risen to gastronomic stardom, will not need it anymore; many others, however, will see their efforts rewarded with an immediate call to action. After attending the state-recognised 11-week course, students make up at least 20% of the brigade and benefit from enviable working conditions, given the weekend closure.
Coordinating them is executive chef Ricardo Silva, who has agreed with Marx a list of signature dishes, 'simple' and seasonal, from soy risotto to lobster ravioli and sea bream petals. They are largely composed with Bleu Blanc Coeur branded raw materials, of guaranteed quality supply chains. The feedback from critics is currently positive, aside from a few notes on the prices: at lunchtime, four courses cost 90 euro, ten less for the vegetarian menu; but in the evening the bill easily reaches 150 euro, even 250 for the seven-course tasting. This is the price of sustainability and commitment.
Source: 20 Minutes
Photo: @Onor
