Marque marked up
Marque Restaurant scoops Breakthrough Award at the S.Pellegrino World’s 50 Best Restaurants Awards 2010
Marque with chef-patron Mark Best at the helm continues to go from strength to strength. Narrowly missing the “50 Best” Marque has made it onto the 51-100 list in 67th position. Most significantly however it has been awarded this year’s breakthrough award giving it ‘one to watch’ status. Other restaurants to have been awarded this title include Paris’ Le Chateaubriand, this year’s highest ranking French restaurant (11).
Over the past nine years the S. Pellegrino World’s 50 Best Restaurants awards has established itself as the most credible guide to the best places to eat on earth. The list is compiled by Restaurant magazine and created from the votes of the World’s 50 Best Restaurants Academy, an influential group of over 800 international leaders in the restaurant industry.
Mark Best and his wife Valerie wanted to open a simple, intimate restaurant like those they loved in Paris and so in 2000 Marque was born on a small vacant site in Sydney’s Surry Hills. Only five months after opening, Marque was awarded Two Hats by the Sydney Morning Herald Good Food Guide and Best New Restaurant in Mietta’s national Restaurant Guide. The keys to Marque’s success are the chef-patron’s love for the creative process and renewal, as well as his eternal dissatisfaction. Using only the very best ingredients, Marque’s limitations define its cuisine: having a very small team and kitchen, nothing is superfluous, everything must have a reason to exist. Each dish has to be delicious, harmonic and aesthetic. The technique must be hidden, ingredients have to shine.
Originally an electrician in the gold mines of Western Australia then an industrial electrician in refitting submarines, Mark Best discovered the stoves accidentally. Having created his own business Peninsula Bistrot in Sydney in 1995 which he followed with extensive experience working in the greatest kitchens in Paris, at Alain Passard’s L’Arpege, and in the UK, at Raymond Blanc’s Le Manoir Aux Quatre Saisons, Mark Best has become an unquestionable symbol of the new Australian cuisine.
In his fourth year of apprenticeship at the Macleay Street Bistro in Sydney Mark Best was awarded the Josephine Pignolet Award for “Best Up and Coming Chef”. It was the first of many awards, since 2001 Marque and its creator have been awarded “Three Hats”, “Best French Restaurant” and “Chef of the year” by the Sydney Morning Herald’s Good Food Guide, “Restaurant of the Year” by Restaurant & Catering Association of Australia and most recently “Restaurant of the Year” by Time Out’s Sydney Food Guide and “Master Chef” at the World Gourmet Summit at Singapore.
For further information & pictures contact:
http://gallery.me.com/markbest/100040
http://public.me.com/markbest , - password “markbest”
UK – Spoon PR
Sarah Canet
Telephone: +44 207 610 9821
Marque with chef-patron Mark Best at the helm continues to go from strength to strength. Narrowly missing the “50 Best” Marque has made it onto the 51-100 list in 67th position. Most significantly however it has been awarded this year’s breakthrough award giving it ‘one to watch’ status. Other restaurants to have been awarded this title include Paris’ Le Chateaubriand, this year’s highest ranking French restaurant (11).
Over the past nine years the S. Pellegrino World’s 50 Best Restaurants awards has established itself as the most credible guide to the best places to eat on earth. The list is compiled by Restaurant magazine and created from the votes of the World’s 50 Best Restaurants Academy, an influential group of over 800 international leaders in the restaurant industry.
Mark Best and his wife Valerie wanted to open a simple, intimate restaurant like those they loved in Paris and so in 2000 Marque was born on a small vacant site in Sydney’s Surry Hills. Only five months after opening, Marque was awarded Two Hats by the Sydney Morning Herald Good Food Guide and Best New Restaurant in Mietta’s national Restaurant Guide. The keys to Marque’s success are the chef-patron’s love for the creative process and renewal, as well as his eternal dissatisfaction. Using only the very best ingredients, Marque’s limitations define its cuisine: having a very small team and kitchen, nothing is superfluous, everything must have a reason to exist. Each dish has to be delicious, harmonic and aesthetic. The technique must be hidden, ingredients have to shine.
Originally an electrician in the gold mines of Western Australia then an industrial electrician in refitting submarines, Mark Best discovered the stoves accidentally. Having created his own business Peninsula Bistrot in Sydney in 1995 which he followed with extensive experience working in the greatest kitchens in Paris, at Alain Passard’s L’Arpege, and in the UK, at Raymond Blanc’s Le Manoir Aux Quatre Saisons, Mark Best has become an unquestionable symbol of the new Australian cuisine.
In his fourth year of apprenticeship at the Macleay Street Bistro in Sydney Mark Best was awarded the Josephine Pignolet Award for “Best Up and Coming Chef”. It was the first of many awards, since 2001 Marque and its creator have been awarded “Three Hats”, “Best French Restaurant” and “Chef of the year” by the Sydney Morning Herald’s Good Food Guide, “Restaurant of the Year” by Restaurant & Catering Association of Australia and most recently “Restaurant of the Year” by Time Out’s Sydney Food Guide and “Master Chef” at the World Gourmet Summit at Singapore.
For further information & pictures contact:
http://gallery.me.com/markbest/100040
http://public.me.com/markbest , - password “markbest”
UK – Spoon PR
Sarah Canet
Telephone: +44 207 610 9821
Email: sarah@spoon-pr.com
Australia- Drysdale Communications
Elisabeth Drysdale
Telephone: +61 295 558 964
Email: elisabeth@drysdalecommunications.com.au
Elisabeth Drysdale
Telephone: +61 295 558 964
Email: elisabeth@drysdalecommunications.com.au
Marque Restaurant
4/5 355 Crown Street
Surry Hills, NSW 2010
Telephone: +61 2 9332 2225
www.marquerestaurant.com.au
Labels: Mark Best, San Pellegrino, World's 50 Best Restaurant
posted by Tablespoon @ 4:01 AM
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