I’ve always wanted to go to Marque restaurant and what better option than to take off on a Friday and enjoy a phenomenal lunch.
When chefs become famous, there’s this temptation to open 20 restaurants, write books & be on tv constantly – basically to get away from the restaurant & the cooking that made you famous.
But not at Marque, as we walked in, Mark Best was behind the counter doing the kitchen service – it’s so nice to see a chef be a chef.
When I initially made the reservation, I was told there was no degustation at the Friday lunch, just the special 3 course lunch deal š¦
Fortunately, the person I was talking to was wrong. Unfortunately, the booking I made (thinking there was no degustation) was for 2 hours.
Anyway, I can’t fault the food – that’s for sure. Below is the 4 course $95 lunch degustation at Marque (they were also offering an 8 course degustation for lunch but I could only fit so much in 2 hours).
Chaud-Froid Free Range Egg (Ala Alain Passsard 1998)
