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The chicest breakfast sandwich

Grégory Marchand’s egg and maple bacon marvel

One of his generation’s brightest culinary stars, Grégory Marchand started life as an orphan and began cooking when he was sixteen. He did his requisite time at cooking school then vagabonded around the world for the next decade, through London, New York, and elsewhere, learning his trade without restraint, anywhere but his homeland. He eventually returned, with a young family, opened up a tiny bistro on a forgotten and unpopular side street in Paris and sent shock waves through the food world.

Frenchie—named after his kitchen moniker from stints in New York’s Grammercy Tavern and at Jamie Oliver’s Fifteen—redefined casual fine dining in the French capital. The bistro’s seasonal, limited-choice menus caught on like wildfire, with a wine bar and modern deli following shortly after.

At home in Paris’s newly hip garment district, not too far from his businesses, Marchand’s small open kitchen houses fridge that is sometimes more experiment locker than larder for his young family. New recipes for his deli share space with La Vache qui Rit cheese and condiments of all kinds, not least his beloved HP Sauce, vital ingredient for Marchand’s favorite meal of all, an English breakfast sandwich.