Frenchie

Chef Grégory Marchand's cuisine at Frenchie reflects his international journey through some of the world's most respected kitchens. His time in New York and London infused his French culinary foundation with Anglo-Saxon sensibilities, resulting in a style that's both familiar and surprising. The five-course tasting menu format allows Marchand to showcase his range and creativity while maintaining a cohesive narrative throughout the meal. The cuisine emphasizes quality ingredients sourced locally and seasonally, a commitment that earned Frenchie two Écotable macarons in January 2025. Marchand's approach to sourcing isn't just about sustainability—it's about flavor. By working with the best seasonal products, he creates dishes that taste vibrantly of themselves, enhanced rather than masked by technique. Signature preparations demonstrate Marchand's skill at unexpected combinations. The agnolotti filled with shiitake mushrooms and smoked ricotta, topped with young chanterelles, exemplifies his ability to layer flavors and textures in sophisticated yet approachable ways. Vegetarian options receive the same attention and creativity as meat and fish dishes, making Frenchie an excellent choice for diverse dining groups. The Anglo-Saxon influence appears most notably in the desserts, where you might encounter Marchand's interpretation of classics like banoffee pie—reimagined with chocolate crumble and dulce de leche mousse. These playful touches add personality to the menu while demonstrating technical mastery. The cuisine walks a fine line between innovation and accessibility, never straying so far into experimentation that it loses its soul or becomes difficult to enjoy. Each dish arrives beautifully plated, with careful attention to color, composition, and proportion. The presentations are refined without being fussy, allowing the quality of the ingredients to shine. Throughout the meal, you'll experience Marchand's talent for balancing flavors—the richness tempered by acidity, the sweetness by bitterness, creating harmonious dishes that satisfy without overwhelming.