Frenchie

This “Frenchie” goes by the name Greg Marchand. He earned his nickname while cutting his teeth in American, English, and Chinese restaurants such as Gramercy Tavern in New York, Jamie Oliver’s Fifteen in London, and the Mandarin in Hong Kong. He is now omnipresent on “his” rue du Nil, where he has gathered an ecosystem of high-quality food artisans around his restaurant. In his pocket-sized restaurant—brick and stone walls, exposed beams—he serves finely crafted, contemporary cuisine bursting with sparkling flavors. The scallop tartare with bards mousse deglazed in white wine and quince pickles is one of the stars of this festival of taste, just like the barbecued lobster tail with girolles and a juniper-infused bisque. The whisky banoffee is a surprising but reliable dessert choice. This Frenchie has many more addresses in Paris and around the world.