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Mövenpick Marché is Coming Back!

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toveggiegirl Jan 21, 2010 07:31 AM

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. m
    magic RE: toveggiegirl Jan 21, 2010 08:30 AM

    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
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      canmark RE: magic Jan 21, 2010 08:41 AM

      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
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        petertheeater RE: magic Jan 21, 2010 01:12 PM

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

        1. re: petertheeater
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          DrewStar RE: petertheeater Jan 26, 2010 10:27 AM

          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. Brain of J RE: toveggiegirl Jan 26, 2010 10:00 AM

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

        10 Replies
        1. re: Brain of J
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          MeMeMe RE: Brain of J Jan 26, 2010 10:19 AM

          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
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            embee RE: MeMeMe Jan 26, 2010 01:29 PM

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

            1. re: embee
              scarberian RE: embee Jan 26, 2010 05:59 PM

              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
                sgogo RE: scarberian Jan 26, 2010 06:20 PM

                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: sgogo
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                  mikefly RE: sgogo Jan 27, 2010 07:56 PM

                  anagram?

                  1. re: mikefly
                    gregclow RE: mikefly Jan 28, 2010 10:30 AM

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

                    1. re: gregclow
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                      mikefly RE: gregclow Jan 29, 2010 07:53 PM

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

                    2. re: mikefly
                      syoung RE: mikefly Jan 28, 2010 12:09 PM

                      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
              BeanerSchitzl RE: Brain of J Jan 26, 2010 04:48 PM

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

              1. re: BeanerSchitzl
                scarberian RE: BeanerSchitzl Jan 26, 2010 06:02 PM

                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. ParsleySage RE: toveggiegirl Jan 26, 2010 02:11 PM

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

              2 Replies
              1. re: ParsleySage
                jennjen18 RE: ParsleySage Jan 26, 2010 04:19 PM

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

                1. re: jennjen18
                  jlunar RE: jennjen18 Jan 26, 2010 05:19 PM

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

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

              2. syoung RE: toveggiegirl Jan 27, 2010 08:53 AM

                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
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                  pookiefatcat RE: syoung Jan 28, 2010 01:53 PM

                  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.

                2. t
                  trpetrick RE: toveggiegirl Jan 29, 2010 12:21 PM

                  I ate at one in Switzerland at a reststop on a highway, surprisingly good for "truck stop" food. I'll be interested to try one here and see hwo it compares.

                  1. w
                    wontonfm RE: toveggiegirl Jan 30, 2010 06:51 PM

                    I used to really like their ice cream. Every once in a while I crave it. We'll see if they bring it back.

                    WON
                    http://whatsonmyplate.net

                    1. b
                      Bigtigger RE: toveggiegirl Jan 31, 2010 08:48 AM

                      Two points on this thread:

                      a) I have never figured out the attraction of a stational buffet where because of differing cooking times and tastes, people at one's table are constantly getting up and down and different times - it was never a relaxed "dining experience" with friends. more a novelty place imho for a quickish bite.

                      b) The service charge was outrageous - same % as one might give at a tablecloth restaurant with excellent waiter service. I am delighted to leave a few $$ for the busboy who has a lot of work to do in that sort of setting; but I used to use my right under Ontario (federal ?) law to ask for the service charge to be deleted when I reached the pay station. I was never refused though my request was met with reactions varying from indifferent to questioning to openly hostile. Just FYI - there is no need to be bullied into paying a 15% service charge when one is doing most of the waiter's work oneself.

                      6 Replies
                      1. re: Bigtigger
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                        Aardvark RE: Bigtigger Jan 31, 2010 11:04 AM

                        I always thought the concept was ridiculous and philisophically I had a great objection to going to a "restaurant" and having to go get my own food. I can do that by myself. Don't get me started on the service charge.

                        1. re: Aardvark
                          Mike from Hamilton RE: Aardvark Mar 10, 2010 04:29 AM

                          Aardvark, you pretty much echoed my opinions about the place...the few times I went (rosti and ice cream), my dining companions and I got precious little conversation as we were all off getting our food items and we felt rushed by the staff to get out of dodge as they had a long lineup...

                          1. re: Mike from Hamilton
                            scarberian RE: Mike from Hamilton Mar 10, 2010 04:52 PM

                            Did they approach your party and suggest that you hurry up? I'm just curious as to what made you feel rushed. Whenever we go (not often at all) we enjoyed it as we just sat back after getting our food and tucked into it at our pace.

                            1. re: scarberian
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                              Wil RE: scarberian Mar 11, 2010 04:07 AM

                              Ya I was curious about this as well, I've never felt rushed at all even on the super packed nights, other than the fact people are clearing your plates all the time, we usually relax and chat over coffee after the meal and no one comes by.

                              1. re: Wil
                                Mike from Hamilton RE: Wil Mar 11, 2010 06:37 AM

                                We were lingering and chatting over our coffee and desserts and the manager came up discretely and asked if we were close to being finished as there was "quite the lineup".

                                1. re: Mike from Hamilton
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                                  magic RE: Mike from Hamilton Mar 11, 2010 06:43 AM

                                  That's really odd. Say what you will about the absolute decline of Richtree since it split with Movenpick, but I never once had anything like that happen to me in the many times I went to the Front St. location. That is unfortunate.

                      2. jennjen18 RE: toveggiegirl Mar 9, 2010 04:38 PM

                        Hey!!! They've opened back up!!!

                        2 Replies
                        1. re: jennjen18
                          eller RE: jennjen18 Mar 11, 2010 06:50 AM

                          I was in Brookfield/BCE place last weekend and walked past the location in the galleria level. It looks as if there are renovations going on still in the restaurant space but in the interim, the restaurant is offering food via a take out counter. Unless I missed something, the whole 'shopping' experience has not yet returned.

                          1. re: eller
                            sasgirl RE: eller Mar 11, 2010 06:54 AM

                            That's right, it hasn't. They have a temporary outlet until the restaurant is ready. The Marche website says the renovations will be completed at the end of July.

                            The Marche in the lower level (concourse) will be ready at the end of March.

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