Chef Biography
Born in 1967, Gilles Marchal began his apprenticeship at age 15 at Pâtisserie Claude Bourguignon in Metz and Restaurant Jean Bardet in Chateauroux. He received his CAP de Pâtissier and Medaille d’Or at Foire Internationale de-Gastronomica-Lor a Metz in 1984. In 1985 he received another diploma, Brevet de Compagnon before going to Luxembourg to work at Chef Pit Oberweis’ Relais Desserts International.
In 1989, he began working at the Hotel Crillon in Paris as assistant pâtissier. He moved to Pâtissiere Traiteur Segur in 1993 as chef pâtissier; then in 1995 as chef pâtissier at Restaurant Prunier in Paris, and then to l’Hôtel Plaza Athénée in 1997 as chef pâtissier.
In 1999, Great Chef Eric Frechon asked Chef Marchal to move over to the Bristol Hotel as chef pâtissier. The following year, in May of 2000, the Great Chefs television crew showed up at the Bristol Hotel to tape Chef Marchal for the Discovery Channel’s Great Chefs of the World television series (episode #243).
Chef Marchal eventually left the Bristol to join Great Chef Robert Linxe at his La Maison du Chocolat outside of Paris. In 2014, Chef Gilles opened his own pâtisserie in the Montmartre section of Paris, where he remains today, in 2016.
Recipes
Citronella Cream with Wild Strawberries and Dried Rhubarb
Serving: 6 Print Citronella Cream with Wild Strawberries and Dried Rhubarb By Great Chefs October 12, 2015 At Le Bristol, this elegant dessert comes to the table in tall stemmed glasses on gold-edged plates with gold doilies and edible gold foil garnish. All that is optional; the citronella cream laced with strawberry jam and covered […]
Restaurant Information
Address: 9 Rue Ravignan, 75018 Paris, France