Frenchie

"“Frenchy” chef, Grégory Marchand, learned the trade in top international restaurants (Gramercy Tavern in New York, Jamie Oliver's Fifteen in London, Mandarin Oriental in Hong Kong). He has now set up shop in Rue du Nil in a pocket handkerchief venue in the Sentier neighbourhood (bare bricks, beams, stones, view of the kitchen). It is invariably packed to the seams and has attracted a faithful cohort of celebrities. The chef's cooking, perfectly in tune with today’s international inclinations, with the bonus of unusual blends of flavours and savvy food and wine pairings, is fully deserving of its current media hype and success. A cheerful vibe flows between the kitchen and the dining room, embodied by the committed youthful staff, all of which proves that it is possible to offer a fine dining experience that is both fun and laid-back, yet highly professional." - Michelin Inspector

"One of the hardest restaurants to get into in Paris, Frenchie is Chef Gregory Marchand’s Michelin-starred temple to contemporary French gastronomy. Having worked at top restaurants like Gramercy Tavern in New York City and Jamie Oliver’s Fifteen in London, Marchand transforms traditional French recipes and techniques with unusual flavor combinations drawn from an international repertoire. With exposed brick and stone walls, wooden beams, and an open kitchen, the restaurant has a laid-back, unassuming atmosphere that belies the level of culinary invention happening in the kitchen." - Laura Itzkowitz

"Nam was formerly the pastry chef at Electric Lemon and One Star Frenchie in Paris." - The MICHELIN Guide

"This first-come-first-serve wine bar is a tough seat for good reason: The small plates are crafted from superb ingredients, and the wine list is reasonably priced. Closed on weekends, you can usually snag a spot in the first wave by going early in the week, and arriving 20 minutes before the 7pm opening."