Patricia Wells reviews Thierry Marx's Château Cordeillan-Bages near Bordeaux in the IHT. With dishes such as liquid quiche Lorraine and virtual sausage, it sounds like chef Marx might be attempting some of that technomodern cuisine in France.
Do. Or do not. There is no try.
Patricia Wells reviews Thierry Marx's Château Cordeillan-Bages near Bordeaux in the IHT. With dishes such as liquid quiche Lorraine and virtual sausage, it sounds like chef Marx might be attempting some of that technomodern cuisine in France.
