Two-Michelin-starred chef Thierry Marx opened his 'gourmet fast food' restaurant with a striking coral-coloured, neo-retro interior in 2018. Its speciality is the 'Marxito', a variation on the Japanese doryaki (filled pancakes), made with buckwheat flour and organic ingredients, both savoury (eg smoked salmon, Japanese radish, avocado and miso) and sweet (like zesty pomelo and yuzu jam). Expect lunchtime queues.
Breakfast options include a fried egg, cheese and pastrami 'Marxito'; you can also order salads (eg pickled carrot, tofu and corn, with wasabi vinaigrette) and desserts, including ice cream in flavours like caramelised peanut made by award-winning glacier (ice cream maker) Emmanuel Ryon.
Marx is well known in France for establishing the Cuisine Mode d’Emploi(s), which trains unemployed people for culinary careers.