Greg and the team worked together to launch a new concept restaurant within the Grand Pigalle Hotel from the Experimental Group. Chef Marchand developed a bespoke menu, recruited and trained the team, and worked closely with designers to create the new restaurant.
Chef Greg Marchand began his culinary journey in the west of France at the age of 15. He learned to cook in Nantes in the kitchens of the orphanage where he grew up. A few years later, he decided to leave France and cooked for more than 10 years through the world, in London, Hong Kong, Spain and even New York. It was at Fifteen in London that Jamie Oliver nicknamed him “Frenchie”.
He opened his first restaurant “Frenchie” on his return to Paris in 2009, then a wine bar in 2011, a street food restaurant in 2013, a wine merchant in 2015, a chic bistro in London in 2016 and two newcomers in Pigalle and in Verbier (in Switzerland) in 2020. The chef has just opened a new restaurant in the heart of the 5-star Regina Experimental hotel in Biarritz and he is preparing to open one another in Paris, around Italian cuisine!
Bold. Generous. Impertinent. Inspired. Open to the world, mixed and eager to meet new people. This is what Greg embodies, it’s the Frenchie spirit.
Let’s work together
TV & RADIO
TALKS
Charity
Cookbooks
FRENCHIE COOKBOOK
Discover Gregory Marchand’s cooking through 75 recipes inspired by London, New York and Paris, the three cities that built the international identity of Frenchie’s cuisine.
NEW BISTRO COOKING: HOME RECIPES
Gregory’s first cookbook released 6 years after hist first restaurant Frenchie on Rue du Nil was opened. His game-changing restaurant, Frenchie, has breathed new life into the French bistro scene.