Ponthier SA

Four compositions written and played by Thierry Marx

Dessert-making videos in which Thierry Marx interprets fruit purées with new instruments and composes innovative dishes with surprising textures.

Thierry Marx, Writer and Composer

With a two-star restaurant in Cordeillan-Bages in Médoc, Thierry Marx is the initiator of cuisine that defies established codes for the delight of the eyes and the taste buds alike. All the same, it would not be fair to classify him in the Molecular Cooking category - while he deconstructs products and dishes, he does so only to rebuild them so that they are better than before, offering solutions to restore their taste and texture as faithfully as possible.

Doubly selected Chef of the Year in 2006 by Gault et Millau and Le Chef magazine, that was also the year when Thierry Marx discovered the Ponthier range. He tasted each flavour singly and endorsed the authenticity of the tastes which are "true to the product" with no unnecessary artifice.

Thierry Marx on the piano…

Thierry Marx accepted to play the game with spontaneous enthusiasm and some mischievousness, drawing on our fruit purées to create four new recipes that are as surprising as they are delicious, and agreed to share ideas and techniques with the chefs of the world. PACOJET and rich ice cream, siphons and light espumas, liquid nitrogen and ultra light sweet or savoury surprises, spherification and mysterious soft hot and cold balls - here are four extracts of the great score he plays every day with such success.

Steam sponge cake, lemon-verbena, strawberry semi-pris.
Crispy biscuit with passion fruit centre.
Passion fruit emulsion and ivory crisp.
Caramel emulsion and coconut sorbet.

Steam sponge cake, lemon-verbena, strawberry semi-pris.

Made with Ponthier purees 100% fruit

Composition : Steamed herbed sponge, strawberry mousse, strawberry coulis, lime jelly, Muscovado spaghetti.

Thierry Marx
This dessert plays on textures and temperatures. The cake, at room temperature. The highly aromatic strawberry puree: when you are over the dessert, you can really feel all the emotion that this strawberry puree can provoke. The muscovado sugar-liquorice mixture around it, to counterbalance the puree. And above all, this is a very low calories dessert: barely 200-220.

You need to upgrade your Flash Player
This is replaced by the Flash content. To intall Flash Player, click here.

Download the video | .mov format | Download the recipe | .pdf format
Crispy biscuit with passion fruit centre

Made with Ponthier purees 100% fruit

Composition : Crisp tuile biscuit with powdered almonds, Biscuit with fine semolina and powdered hazelnuts, passion mousse, raspberry jelly and passion fruit spherification.

Thierry Marx
I am going to use two PONTHIER fruit purees which have the particularity of being "100% fruit", that is with no added sugar. This is interesting because we will be able to control the sugar content of our desserts. We all know that today our customers are looking for less sugar and less fat. The professional can thus completely plan and organise his recipe with a view to the sugar content.

You need to upgrade your Flash Player
This is replaced by the Flash content. To intall Flash Player, click here.

Download the video | .mov format | Download the recipe | .pdf format
Passion fruit emulsion and ivory crisp.

Composition : Ivory crisp, passion sauce, passion cream, white chocolate espuma, broken raspberries.

Thierry Marx
This is an innovative dessert, which involves traditional technical phases and more modern techniques, with an approach to the use of liquid nitrogen in dessert making. As we will see when we come to taste the dessert, it plays on temperatures and textures to remain as close as possible to the flavour of the fruit; in the spirit of the PONTHIER puree.

You need to upgrade your Flash Player
This is replaced by the Flash content. Place your alternate content here and users without the Flash plugin or with Javascript turned off will see this. Content here allows you to leave out noscript tags. Include a link to bypass the detection if you wish.

Download the video | .mov format | Download the recipe | .pdf format
Caramel emulsion and coconut sorbet.

Composition : red fruit marmelade, blackcurrant spherification, Caramel espuma, coconut sorbet, coconut tuile biscuit.

Thierry Marx
Making the spheres of blackcurrant puree.. What interests me in this process is the way you come back to the original flavour whilst respecting the product you had at the beginning, which was the blackcurrant.. When I come to taste the dessert, I will put this fruit into my mouth and I will have a reconstruction of the blackcurrant. That's what interests me: looping the loop. PONTHIER started out with a very high quality fruit, protected the destructuring of the fruit as far as it could, and now I'm reconstructing it.

You need to upgrade your Flash Player
This is replaced by the Flash content. Place your alternate content here and users without the Flash plugin or with Javascript turned off will see this. Content here allows you to leave out noscript tags. Include a link to bypass the detection if you wish.

Download the video | .mov format | Download the recipe | .pdf format