Bread, meat, cheese… Thierry Marx’s favorite spots in Paris

A committed chef, entrepreneur, educator, and leading figure in French gastronomy, Thierry Marx has always championed a style of cooking rooted in the transmission of knowledge, artisanal expertise, and the quality of ingredients. Behind his dishes lies a network of producers, artisans, and merchants to whom he has remained loyal for several decades. Now at the helm of the restaurant ONOR (3 toques) alongside Ricardo Silva, he has his go-to spots, his trusted sources, and his favorite places—where excellence goes hand in hand with a human touch. Here are his top picks.

Bread from Boulangerie Baptiste, Paris

Among the artisans he particularly appreciates, Thierry Marx is quick to mention Boulangerie Baptiste. A discreet yet unmissable spot in his eyes, especially for one specific product: rye bread. “It’s extraordinary, ” the chef sums up. Behind this simplicity lies everything he looks for in a product: masterful craftsmanship, character, and a distinct flavor profile. A loaf meant for savoring as much as for sharing, it serves as a reminder of just how much baking remains one of the great traditions of French gastronomy.

• Where? Boulangerie Baptiste, 17 rue des Moines, 75017 Paris
• @boulangeriebaptiste

Maison Vérot Charcuterie, Paris

When he hosts guests or wants to showcase the great French charcuterie tradition, Thierry Marx turns to Maison Vérot. Founded and developed by Gilles Vérot, this Parisian institution has become a benchmark for pâtés en croûte, terrines, and distinctive charcuterie. “He’s brought French charcuterie back into the spotlight, ” the chef notes. A loyal customer of the shop on Rue de Rennes, he appreciates both the quality of the products and the behind-the-scenes work the company does to promote a heritage that’s sometimes overlooked.

• Where? Maison Vérot, several locations in Paris
• @maison_verot

Meat from Boucheries Nivernaises, Paris

Some places hold personal significance. This is true of Boucheries Nivernaises, a longtime partner of the chef. “When I first started out more than thirty years ago, they always made sure I had top-quality products, ” he recalls. A loyalty that has never wavered. For Thierry Marx, this butcher shop is one of those establishments that support restaurateurs during key moments and that know how to combine high-quality meats with a commitment to service.

• Where? Boucheries Nivernaises, 99 rue du Faubourg Saint-Honoré, 75008 Paris
• @boucheriesnivernaises

Barthélémy Cheese, Paris

It’s impossible to talk about Paris’s best spots without mentioning Barthélémy. This iconic cheese shop on the Left Bank is one of the places the chef is particularly fond of. “I knew the former owner well—she’s since sold the business, ” he says, before praising the successful transition: “The new team is just as skilled.” Butter, eggs, cream, and—above all—cheese make up the offerings at this institution.
▶ Where? Barthélémy, 51 rue de Grenelle, 75007 Paris

The Enfants Rouges Covered Market, Paris

On a more everyday note, Thierry Marx also enjoys strolling through the aisles of the Enfants Rouges Market, the oldest covered market in Paris. “I’m a fan of going to the market early in the morning, ” he explains. On Saturdays, after his morning workout, he regularly stops by for convenience. He particularly appreciates the freshness of the produce and the variety of the stalls, especially the vegetarian options that reflect changing eating habits. For the chef, the market remains an essential place: a space to encounter produce, artisans, and the seasons, where one can get a sense of the pulse of everyday gastronomy.
▶ Where? Marché couvert des Enfants Rouges, 39 rue de Bretagne, 75003 Paris