Interview: Chef Marc Meneau on His New Wanda Restaurant

By Tongfei Zhang, August 2, 2016

0 0

Offering the ultimate luxury experience to its guests, the newly opened Wanda Reign on the Bund is a new destination for the most distinguished guests. Located on the rooftop and helmed by legendary Michelin-starred chef Marc Meneau, MARC Restaurant & Club is one of the property’s main highlights of the property’s dining venues. Boasting an exclusive 270-degree view of the Bund and the futuristic Pudong skyline, the stylish restaurant offers customized afternoon tea and a Michelin-starred fine dining experience. In the evening, it transforms into a terrace bar where patrons can sip classic cocktails while enjoying the beats provided by world renowned DJs.

Interview: Chef Marc Meneau on His New Wanda Restaurant

Marc Meneau, who hails from Burgundy, embraces both tradition and innovation in the culinary experience he has crafted for MARC Restaurant & Club. Creatively incorporating a traditional techniques into his own contemporary cuisine, Meneau’s perfectly presented dishes are all about respecting and highlighting the original flavors of the ingredients while offering a healthy, wholesome approach to fine dining.

We met with Chef Meneau on the grand opening day of MARC Restaurant and spoke to him about his Shanghai restaurant.

Tell us about the concept of MARC at Wanda Reign on the Bund.
The concept lies in constant revolution. We get what guests need and listen to their feedback so they will be the ones who make the concept. God gives us food and I want to make good use of them. We have to extract pleasure from the food - intellectual pleasure I mean, not guilty pleasure.

We heard your inspirations came from the landscape and culture of your hometown Burgundy. Are there any Shanghainese influences to the concept?
The products we find here are obviously not the same as they are in France because of the way they’re cultivated and the weather. I would use the products from here and relate it to my worldwide vision about the food. I’m reading a book about Shanghai history these days and I quite like it, so yes I would definitely incorporate some Shanghai influences.

Interview: Chef Marc Meneau on His New Wanda Restaurant

What is your cooking philosophy?
There are five main flavors: salty, sweet, sour, bitter and spicy. With these five flavors you can make thousands of recipes. And for every single dish I have the philosophy where the components are arranged according to how they grow. Ingredients that grow underground are assembled at the bottom of the dish, topped by ingredients that grow above ground, and finished with ingredients found in high altitude spots at the very top. I believe that the best dishes highlight authenticity and flavor. Following the way of natural cooking, we never cook over 60 degrees so we can keep all the taste inside.

MARC Restaurant and Club, Wanda Reign on the Bund

How would you make sure the qualities of the dishes served here are as good as they are at your restaurant in France?
We have a team of French chefs here and I fly over once a month to correct, guide and to make sure no mistakes are made while I’m away. We are also sending local chefs to training courses to learn French cooking. Elegant and beautiful French cuisine is all about a blend of history and different culture.

There are many French restaurants in Shanghai. How does MARC stand out from the rest of the competition?
I don’t know yet. My idea is not to stand out, but to be with others. I’ll leave it to the guests to decide.

See listing for MARC Restaurant & Club here.

more news

Interview: Charles Zeng of Charlie's Burger Enters the Business of Brew

Between burgers, fries and beer, That's columnist Chris Foste inquires about Zeng's new business of brew.

Interview: Thijs Oomens on Tacolicious' First Year

We caught up with the king of double-decker tacos.

Interview: Garrett Hu & Peter Lee on New Venture JOBU

Two Shanghai F&B veterans on creating Jing'an District's latest neighborhood bar.

Interview: Josh Tetrick CEO of JUST on Bringing 'New Eggs' to China

We spoke to the CEO of JUST about the new vegan egg.

PHOTOS: Brawl on the Bund June 2019

See photos from Shanghai's favorite black tie boxing bloodbath.

Interview: JW's California Grill New Chef Luigi Coccimiglio

At JW's California Grill, their new chef cooks up his signature dishes while dishing on Italian culinary tradition.

Interview: Executive Chef Benjamin Hötter on Joining Andaz Xintiandi

We spoke to the chef about his move from Hyatt on the Bund to Andaz Xintandi Shanghai.

Interview: Chef Danyi Gao Brings Hanoi Street Food Staples to Shanghai

The self-taught chef behind Shake tells us about her new project, Bun Cha Cha.

0 User Comments

In Case You Missed It…

We're on WeChat!

Scan our QR Code at right or follow us at Thats_Shanghai for events, guides, giveaways and much more!

7 Days in Shanghai With

Weekly updates to your email inbox every Wednesday


Download previous issues

Never miss an issue of That's Shanghai!

Visit the archives

Get the App. Your essential China city companion.