Following the success of Bouillon, his first restaurant, Marc Favier, former second-in-command to Jean François Piège at Les Ambassadeurs in the Crillon Hotel, then executive chef at Thoumieux, launches Marcore, his new address, with "two rooms and two atmospheres": on the first floor, a bistronomic menu, and upstairs, a more chic table, offering top-flight gastronomy.
