Finding you the best rates...
12 expert recommendations
The food: fresh and inventive (house-smoked trout with green, purple and wild asparagus, or "cherry tomato salad" with heirloom toms, sour cherries, and white balsamic).
After a half-dozen meals here, I can say he's doing some of the best cuisine du marché in town....If this place were within walking distance of my apartment, I might eat there every day.
Gregory Marchand's Frenchie is known for being one of the toughest tables to get in all of Paris. Full review →
Marchand owes a large part of his success to the great-value €48 three-course menu at dinner (prix fixe only)—boldly flavored dishes such as calamari gazpacho...and melt-in-the-mouth braised lamb. Full review →
Marchand's cooking remains astonishingly good. Starters like house-smoked fish with pickled vegetables are bright and clean, and main dishes... manage to be both comforting and provocative. Full review →
Gregory Marchand... trained with Michael Anthony, Daniel Boulud and Alain Ducasse, and practices a swift and original cuisine featuring astute, well laidout dishes. Full review →
Frenchie is always packed and for good reason: excellent-value dishes are modern, market-driven... and prepared with just the right dose of unpretentious creative flair. Full review →
Near the Sentier metro station, this small, loft-style restaurant has exposed brickwork. stones and beams. Full review →
Gregory Marchand, who worked in New York and with Jamie Oliver at Fifteen in London... set up this tiny restaurant... and quickly became the talk of the town.
Grégory Marchand’s restaurant Frenchie has become legendary not just for the quality of its food, but for the almost superhuman effort required to secure a table in the tiny dining room. Full review →
The chef... has an ever-changing affordable menu featuring market driven dishes such as cauliflower soup with candied lemon or Basque pork belly with beets and turnips. Full review →Reservations should be made weeks in advance.
Chef Gregory Marchand lives up to the "hype" with the "intriguingly deep and delicious flavors" he brings out in his contemporary French creations at this "tiny" bistro tucked away in the... Full review →