Nature’s Premiere
Ricardo Silva:
Chef Ricardo Silva & Chef Thierry Max at “ONOR” Michelin Restaurant- Paris
About the Chef
Ricardo Silva was born in Sortelha, Portugal, and left home at fifteen with a clear desire to enter the world of luxury hospitality. His early path took him through Portugal, including Vila Vita Parc in the Algarve, before continuing in London, where he strengthened his classical formation at Sketch, the celebrated restaurant associated with Pierre Gagnaire.
His defining professional chapter began in Paris in 2011, when Thierry Marx took the helm at the Mandarin Oriental. Silva joined Marx’s culinary universe at Sur Mesure, the two-Michelin-starred restaurant where precision, movement and contemporary French gastronomy became central to his development.
That collaboration has now lasted more than a decade. At ONOR, Silva is not only executive chef but associate, working alongside Thierry Marx in a restaurant built around engaged gastronomy, responsible sourcing, social purpose and refined contemporary cooking. The MICHELIN Guide lists ONOR as a one-star restaurant in the France 2026 selection, describing a delicate, modern cuisine with Asian references and Marxian signatures.
What defines Silva’s cooking today is the balance between discipline and emotion. His own public profile gives the phrase: “the product, precision, emotion.” At ONOR, this becomes a cuisine where technical control serves memory, responsibility and flavour — never the other way around.
Spring Quote
“This Spring Menu is personal. It’s made of memories of Sortelha,
where I grew up.”
Ricardo Silva · ONOR
About the Restaurant
ONOR, located at 258 Rue du Faubourg Saint-Honoré in Paris, is the engaged gastronomic restaurant created by Thierry Marx, with Ricardo Silva beside him in the kitchen. Its name carries a clear intention: to honour the product, the people behind it, the craft of cooking, and the social responsibility that a contemporary restaurant can choose to embrace.
Opened in 2023, ONOR quickly established itself as one of Paris’s most distinctive new gastronomic addresses. It is not only a restaurant of precision and elegance, but a restaurant built around a broader question: how can haute cuisine remain ambitious while becoming more conscious, more human, and more connected to the world around it?
The MICHELIN Guide lists ONOR as a one-star restaurant in the France 2026 selection. The cooking is French in structure, contemporary in expression, and shaped by responsible sourcing, seasonality and the work of trusted producers.
This makes ONOR a natural voice within Nature’s Premiere. Here, spring is not used as decoration. It becomes memory, produce, rhythm and responsibility.
Spring Inspiration
For Ricardo Silva, spring begins in memory.
It begins in Sortelha, in Portugal, where the season was not announced by a calendar but felt through the land: trees regaining colour, fields opening into flower, vegetables returning to the garden, and the first signs of abundance after winter.
“This spring menu is personal,” he explains. “It brings me back to Sortelha, the historic village in Portugal where I grew up, where life followed the rhythm of the seasons.”
That memory gives the menu its emotional centre. White asparagus becomes a dessert with rhubarb and hazelnut emulsion. Wild strawberries appear with vanilla blanc-manger and pain de Gênes. First potatoes accompany lobster with miso and sauce féroce. Artichokes, spring vegetables, herbs, peas, courgettes, mint, cherries, rhubarb and early roots appear as signals of renewal.
The menu moves between France and Portugal, between Paris and Sortelha, between the discipline of ONOR and the emotional clarity of a chef remembering where spring first meant something.
In the context of Nature’s Premiere, Ricardo Silva offers one of the collection’s most sincere readings of the season: spring as personal memory, elevated through the precision of a Michelin-starred Parisian kitchen.
ONOR, Paris, France
Experience Spring at ONOR
ONOR · Paris · France
Reserve your Table at ONOR
www.onor-thierrymarx.com
@onor_restaurant
@chef.ricardosilva | @thierrymarx
Spring Menu Gallery
A visual journey through Ricardo Silva’s Spring Collection 2026 at ONOR.
Photography credit: Natalia Khoroshayeva · @nkhoroshayeva
View the Spring Menu 2026 — ONOR
Spring Menu 2026 · Ricardo Silva · ONOR
Shellfish, Sea & Early Brightness
Green Curry Crab, Radish, Caviar
A spring opening of crab, spice, freshness and salinity, balancing the sweetness of shellfish with the lift of green curry and the precision of caviar.
Lobster, Potatoes, Miso, Sauce Féroce
Lobster paired with early potatoes, miso and the intensity of sauce féroce — a dish where comfort, depth and refinement meet.
Bras Croisés Ravioli, Crab, Red Curry, Nashi Pear
A ravioli built around crab, red curry and the crisp freshness of Nashi pear, bringing texture and aromatic contrast into a precise seasonal frame.
Red Mullet, Courgettes, Provençal Sauce, Dill Essence
A Mediterranean-leaning expression of spring, where red mullet meets courgette, Provençal sauce and the aromatic clarity of dill.
Sea Bream Petal, Kohlrabi, Cherry Essence, Trout Roe
A delicate composition of sea bream, kohlrabi, cherry essence and trout roe — light, floral, saline and quietly expressive.
Line-Caught Turbot, Spring Vegetables with Mint, Cockle, Shellfish Jus
A refined fish course built around line-caught turbot, spring vegetables, mint, cockle and a shellfish jus that connects the dish back to the sea.
Langoustine, Perfumed Lard, Swiss Chard Leaf, Coriander Broth, Caviar
Langoustine served with aromatic lard, chard leaf, coriander broth and caviar — a dish that moves between richness, perfume and freshness.
Land, Garden & Spring Memory
Challans Duck, Celeriac, Nashi Pear, Bigarade Sauce
Challans duck with celeriac, Nashi pear and bigarade sauce, bringing bitterness, fruit, depth and classical French structure into dialogue.
Saddle of Lamb, Ginger-Glazed Carrots
A spring lamb course of warmth and simplicity, lifted by ginger-glazed carrots and the natural sweetness of early-season roots.
Racan Pigeon, Salt-Crusted Beetroot, Almond Cream
Pigeon de Racan served with beetroot cooked in a salt crust and almond cream, balancing earth, depth and softness.
Veal in Green Dress, Morel, Vin Jaune Sauce
Veal wrapped in the visual language of spring, paired with morel and vin jaune sauce — one of the menu’s most classically luxurious seasonal expressions.
Desserts
Confit White Asparagus, Rhubarb, Hazelnut Emulsion
White asparagus reimagined through dessert: confit, paired with rhubarb and hazelnut emulsion. A dish that transforms a spring vegetable into something unexpected, elegant and softly provocative.
Wild Strawberry, Vanilla Blanc-Manger, Pain de Gênes
Wild strawberries with vanilla blanc-manger and pain de Gênes — a dessert of memory, softness and early summer promise.
For Selective Partners
Nature’s Premiere remains open to a limited number of brands whose products genuinely belong inside Michelin-level spring storytelling — tableware, luxury ingredients, beverage houses, and hospitality suppliers positioned through editorial relevance rather than conventional advertising.