At her origin, nothing predestined Marion to choose this path.  After obtaining her scientific “bac”, she became without any hesitation, an accounting auditor. Nevertheless, her father, a food critic, spoke to her about the Institut Paul Bocuse. But Marion, unflinching, persisted on her own path. At 25, the numbers got the best of her, she had enough. She had the uncontrollable need to give a concrete meaning to her future- editorial note; we know that we should always listen to our parents- and guess what? She was accepted at the school.

The passion started here and passion there is. Relationships with her “super Profs”- chef Philippon was top on her list- the quality of the classes, everything was excellent. And then there were her internships. Her first experience was at “Potel et Chabot”.  The biggest caterer in Europe gave her the choice cut backstage at Roland Garros for the ambassador’s reception. Marion discovered the profession with the help of “very big professionals” Above all, she learned so quickly that she was even offered a job, but she refused it. Running towards her second internship, the Hilton Park Lane in London lent a helping hand. The banquet department seats 3000 each day so needless to say,  one must be adaptable and efficient. With her past experience under her belt, Marion applied methodologically what she had learned and here again, her efforts paid off : her new post was at Windows, Hilton’s gastronomic restaurant, and in addition, she would be taking care of the VIP customers. Let’ move on rapidly, because Marion is a woman who is in a rush, to tell you that here again, the bird flew away to finally land at “Terrace Le Méridian” which is managed by the inevitable Michel ROSTANG. The reputation of the little Frenchie soars so high that she ends up in a restaurant named “La Trouvaille.”  We can wonder if the name is more appropriate for her or the restaurant. She stayed long enough to become chef. Life in England has been good to her !!!

The transition, the real transition came with the birth of her first baby. For Marion, it was no longer possible to think about cooking in a traditional way.  Finished were interminable days in front of her stove. Marion created a reception company. She worked with the network that she had built up during the last several years “to combine family and professional pleasures”. On her menu, the opening of a restaurant, creation of menus, training, notably with “The admirable Crichton”, a party planner with whom Marion worked from time to time. What more could you want? For those of you who answer – a second baby- it’s done. The next step for her is with the city’s party planners. She will assure the menu testing with Chef Erling Rugsten for the opening of a permanent establishment in sight “The Brewery”.  And all of this with her two children, her telephone, her ideas and her pen – and that is confirmed ! There must be several Marions !