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Mövenpick Marché is Coming Back!

Richtree (Brookfield Place location only) is reverting back to Mövenpick. IMO, it went downhill after becoming Richtree,, so hopefully things will improve with this change. Mövenpick plans to open more locations in Toronto.
http://www.tasteto.com/2010/01/18/thi...

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  1. I agree that they went terribly downhill after becoming Richtree. Here's to hoping they pick up again now. If they do, they'll see my business return.

    3 Replies
    1. re: magic

      The concourse in the Bay-Adelaide Centre indicates that a Marche will be opening there, too. Perhaps only a smaller, food court-sized outlet, though.

      1. re: magic

        Bring on the Rosti!!! And the same cook too, hopefully. :)

        1. re: petertheeater

          I had a well-made rosti with smoked salmon and creme fraiche at Marche. In general, the place was fun to go to with a group of friends. Part of the fun was hunting around for the best items at the various stations, then getting back to the table and comparing notes. The food was pretty good, at least back in the early 1990's when I was going there.

      2. Remind me again what the lure of the Marché was.....seriously!

        10 Replies
        1. re: Brain of J

          It was a new-fangled euro cafeteria that had decent food with nice atmosphere. It morphed into tired old international fare with underpaid miserable servers. I'm curious to see how it is going to change!

          1. re: MeMeMe

            The staff has always been underpaid, but Movenpick cared about the food quality. I wonder whether that will still be true....

            1. re: embee

              My wife was one of the original cooks at the pasta/rosti station back when it first opened at the BCE building. "Underpaid"?, sure they were paid minimum wage, but they were guaranteed "gratuity" on top of their salary. With over-time you could do just fine (depending on what they ate, their meals were also free). They also treated the employees decently enough possibly due to fear and lack of knowledge of labour laws here, especially when someone got hurt on the premises.

              As well let's not forget that many of the cooks were trained on site, no formal training at all. The only professional cooks/chefs were management and they were imported from Germany and Switzerland. I do remember the not-so-advertised fact was 1 hour or 1/2 hour before they closed ALL food was half off.

              For an amateur staff the food was decent and yes the rosti was always good. Hopefully when it reverts back to Marche it will be like old times. Although I still don't care much for the prices.

              1. re: scarberian

                I was a "guide" for one summer in university at the BCE location, then worked at the Square One Marchelino during the school year after. This was just before the transition to Richtree (a clever anagram BTW). The pay was not great, the free food was amazing, especially if the cooks liked you and would custom make your favourites. I still remember having well cooked salmon for the first time in my life from the seafood station.

                But the thing was, the year-round employees were SO loyal. I walk by now and see the same people busing tables and running cash that were there ten years ago, and they had been there forever ten years ago.

                Anyway, now I'm craving rosti with lots of sour cream. And a giant waffle.

                  1. re: mikefly

                    The original owners of Richtree were Jorg and Marian Reichert. It's an anagram of their last name.

                    1. re: gregclow

                      Thanks Greg - without the background, the anagram was a titch challenging.

                    2. re: mikefly

                      A word, phrase, or sentence formed from another by rearranging its letters. In this case, it'd be Reichert rearranged to form Richtree.

            2. re: Brain of J

              Overpriced cafeteria food...
              Now how about that IKEA restaurant.

              1. re: BeanerSchitzl

                Cafeteria food? I don't recall any cafeterias serving that type of food. Maybe the SERVICE is cafeteria style, but the food IMHO was above cafeteria level. Not haute cuisine nor gourmet, but above cafeteria and better than buffet quality.

            3. It would be nice to see their ice cream products return too.

              2 Replies
              1. re: ParsleySage

                Agreed - we went there when they had the ice cream and loved it. That was the allure!

                1. re: jennjen18

                  Anyone else remember the Kitchen Sink!? Ahh... 15 ridiculous scoops of ice cream.

                  ---
                  http://www.foodpr0n.com/ -- food. is. love.

              2. Nostalgia only remembers the good. Marche was about the experience more than the food because the food was mediocre at best. You had unsupervised "cooks" at the stations who would otherwise be bottom rung interns if they were lucky to be employed at any of the better restaurants in Toronto. Richtree's food was worse, but not by much. Prices weren't that cheap and they add a mandatory 15% surcharge on top (which Richtree happily adopted) even though you had to line up get the food yourself and line up to pay yourself. At least at a buffett, they bring you the bill.

                Yeah... OK... Not! I have no plans on going there anytime soon... except maybe for ice cream.

                1 Reply
                1. re: syoung

                  I used to work the steak/rotisserie station way back in the day. It was not a bad place to work, but the pay was pretty meager even though we did get free food. I did get to learn a lot of things that I wouldnt have had the chance to in other places. And I met a whole lot of people.

                  The best part was that the restaurant was open until 2am so we would often be there until 3 cleaning up. My Boyfriend used to close at the place he worked and come wait at the Marche so I didnt have to take the late night bus home by myself. Once the Managers noticed what he was doing they made sure to feed him for free every night.

                  Now he is my Husband.

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