Chef Marc Tagournet of the French restaurant, Demarchelier Restaurant Bar located on the Upper East Side in New York City, takes time from the kitchen to speak with Luxury Experience about his culinary background, the restaurant, and shares two of his delectable recipes for two French favorites, Helix Escargots de Bretagne with Garlic Butter and Herbs, and Moules Mariniere (Mussels Mariniere). Bon Appetit!
Demarchelier Restaurant Bar
French-American artist and owner Eric Demarchelier opened his eponymous restaurant, Demarchelier Restaurant Bar in 1978. Talented Chef Marc Tagournet joined the restaurant 15 years ago bringing with him an impressive resume along with his set of well-honed knives. Luxury Experience had dinner at the restaurant located at the corner of 86th Street and Madison Avenue on the Upper East Side of New York City in late January 2019 and were notably impressed with the restaurant and Chef Marc.
Chef Marc Tagournet graciously took time from the kitchen to speak with Luxury Experience about his culinary background. He attended culinary school in Vichy, France followed by an apprenticeship under Chef Pierrot Pinet at the restaurant, La Palice, then honed his skills as Executive Chef at the Nikko hotel in Taiwan. He later owned his own restaurant, called Restaurant 3 Marches, before joining Demarchelier Restaurant Bar.
Chef Marc Tagournet
His passion for cooking began with his father, who was a chef. "Seeing the day to day hard work, dedication and love that being a chef gave him, and that his cooking gave others, inspired me." When asked what chef has had the most influence on his present culinary style, he replied, "Chef Paul Bocuse." Editor’s note: Chef Paul Bocuse was a legendary 3-star Michelin French chef (February 1926 – January 2018) based in Lyon, France who changed the face of the culinary world with his innovative approach to cuisine.
Best advice he ever received from a chef? "Never give up!" His advice to those interested in becoming a chef? "The same that was given to me, never give up. Also, work hard, have patience, and cook with your heart." What cooking tool would he never want to be without? "My knife."
Although chefs have little time away from the kitchen, when asked how he spends his free time when not working at Demarchelier Restaurant Bar, Chef Marc Tagournet replied, "Cooking is one of my greatest passions and time spent in the kitchen crafting meals and recipes is always time well spent. But when I do step away, I practice Kung Fu."
Chef Marc Tagournet graciously shares two delectable recipes to provide Luxury Experience readers a delectable "taste" of Demarchelier Restaurant Bar until you can personally visit the restaurant.
Chef Marc Tagournet of Demarchelier Restaurant Bar Recipes
Helix Escargots de Bretagne with Garlic Butter and Herbs
Moules Mariniere
Helix Escargots de Bretagne with Garlic Butter and Herbs
24 Escargots
Filling Ingredients:
|
1 |
Cup (2 sticks) |
Butter, room temperature |
|
1.5 |
Teaspoons |
Salt |
|
0.5 |
Teaspoon |
Black Pepper |
|
12 |
Cloves |
Garlic, very finely chopped |
|
1 |
Large |
Shallot, finely chopped |
|
0.75 |
Cup |
Fresh Parsley, finely chopped |
Method: Combine butter, garlic, shallots, salt, pepper, and parsley until smooth. Fill escargots shells with garlic and herb butter and broil on high 5-10 minutes.
Note: The restaurant serves 6 escargots to a portion.
Moules Mariniere
Ingredients:
|
2 |
lbs. (65 small) |
Mussels, scrubbed and debearded |
|
2 |
Tablespoons |
Unsalted Butter |
|
1 |
Tablespoon |
Garlic, chopped |
|
1 |
Cup |
Dry, Light, White Wine |
|
2 |
Large |
Shallots, finely chopped (about ¾ cup) |
|
1 |
Pinch |
Salt and Pepper |
|
4 |
Sprigs |
Fresh Thyme |
|
2 |
Tablespoons |
Fresh Flat-Leaf Parsley, finely chopped |
Method: In a large deep pan sauté garlic, shallots, thyme, butter, and salt and pepper. Add mussels to the pan and top with one cup of white wine. Cover and let steam until all mussels have opened. Finish off with fresh parsley.
Demarchelier Restaurant Bar serves Lunch Monday through Friday 11:30 am until 4:00 pm, Brunch on Saturday and Sunday from 11:30 am until 4:00 pm, and Dinner daily from 4:00 pm until 10:00pm. In addition to the à lacarte menu, the restaurant offers a prix-fix dinner menu, and an Express Lunch Menu for those on the go.
Demarchelier Restaurant Bar
The restaurant also has weekly specials: Tuesday features Couscous, on Wednesday there is Duckà L’Orange, Thursday features Cassoulet, on Friday there is Bouillabaisse, and Saturday features Pot au Feu.
With its proximity to the Neue Galerie (1048 Fifth Avenue at 86th Street) and the Solomon R. Guggenheim Museum (1071 Fifth Avenue at 89th Street), Demarchelier Restaurant is perfect for a pre or post-museum lunch or dinner.
For more information on Demarchelier Restaurant Bar or to make reservations please visit their website: www.demarchelierrestaurant.com.
Read about our dining experience at Demarchelier Restaurant Bar in the Restaurants section.
Demarchelier Restaurant Bar
50 East 86th Street at Madison Avenue
New York, New York 10028
United States
Telephone: +1-212-249-6300
Email: demarchelierrestaurant@gmail.com
Instagram: www.instagram.com/demarchelierrestaurant/
Facebook: www.facebook.com/demarchelierrestaurant
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© February 2019. Luxury Experience. www.LuxuryExperience.com. All rights reserved.
