Frenchie Pigalle

Chef Gregory Marchand's cuisine at Frenchie Pigalle represents a modern evolution of French cooking, where traditional ingredients and techniques meet contemporary creativity and global influences. The menu changes with the seasons, showcasing the best local and seasonal products transformed through innovative preparations that surprise and delight.

The restaurant's approach to French cuisine emphasizes both comfort and creativity. Classic French ingredients appear in unexpected contexts—sweetbread nuggets reimagine offal as approachable, craveable bites, while dishes like razor clams with strawberries and cucumber demonstrate the kitchen's willingness to explore surprising flavor combinations. The lacquered monkfish tail and pork shoulder ssam show influences from global cuisines, reflecting Marchand's experience and the cosmopolitan nature of contemporary Parisian dining.

Frenchie Pigalle's all-day dining concept means the menu adapts throughout the day. Morning service features items like the signature egg muffin, offering a refined take on breakfast comfort food. Lunch formulas (€28-34) provide excellent value for the quality and creativity on display, while evening service expands into a more extensive à la carte menu with small plates ranging from €8 to €78, designed for sharing and exploration.

The kitchen demonstrates impressive versatility, offering vegetarian and gluten-free options that receive the same creative attention as meat and fish dishes. The cheese selection showcases French artisanal producers, while desserts like the banoffee provide sweet endings that balance indulgence with refinement. Throughout the menu, you'll find a commitment to bold flavors, quality ingredients, and preparations that honor French culinary traditions while pushing them in new directions. The cuisine pairs beautifully with the restaurant's natural wine selection, creating harmonious combinations that elevate both food and drink.