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.
Gregory Marchand, known to many as ‘Frenchie’ thanks to the nickname bestowed by Jamie Oliver, began his culinary journey in western France at the age of 15. Having lost both his parents when he was young, Gregory spent his childhood at an orphanage in Nantes. It was here that he first learned his trade, helping the nuns cook the likes of Escalope Normande for the other children.
Gregory’s formal training commenced in Brittany when he was 16. He studied for four years and once qualified, launched his career under David Nicholls at the Mandarin Oriental hotel in Knightsbridge. During the hotel’s refurbishment, Gregory transferred to the Mandarin Oriental Hong Kong, cooking at Jean-Georges Vongerichten’s Vong restaurant. Gregory soon ventured back to Europe, becoming sous chef in Marbella with ex-River Café sous chef, Arthur Potts Dawson. A year later, Gregory followed Arthur to London to work for The Savoy, The Electric and eventually as head chef at Jamie Oliver’s Fifteen.
It is within the classy Experimental Châlet in Verbier (Switzerland) that Frenchie planted his flag. On the menu ? Classic comfort food twisted by the chef Greg Marchand. From Paris to Verbier, via London, the Frenchie Family seduces, beyond the borders !
Greg Marchand and Or Bitan, chef at Dalia, made a 4-hands sandwich. A bomb of flavours with Mediterranean and New York influences !
Sesame hallah breads, pulled lamb (shoulder of lamb confit), barbecue sauce revisited with oriental flavours, yoghurt-amba sauce, zhoug sauce (coriander, green pepper and garlic), cucumber pickles, and herbs salad… an exclusive sandwich available for 1 month at FTG and Dalia.
SUSHI SHOP – INTERNATIONAL
In 2020, Gregory Marchand launched a collaborative menu with European sushi brand Sushi Shop. The collaboration was available at Sushi Shop sites worldwide.
The collaboration was the latest in a series of guest chefs who have partnered with Sushi Shop. Anne Sophie Pic created a range of dishes in 2018, followed by Mauro Colagreco in 2019.
THE FRENCH BASTARDS
Greg, with the FTG team, and Julien Abourmad, founder of The French Bastards, have revisited the iconic viennoiserie of The French Bastards for a sandwich inspired by the ham croissant in an ultra foodporn version: we named “The Truffin Pastrami Bastards” !
Mimolette cruffin, homemade pastrami, Mornay sauce with mimolette and truffle… a limited edition killer for one month at FTG !
FTG and Petit Bao teams have imagined an exclusive bao that mixes their two worlds. Greg Marchand and François Roche (Frenchie) and Céline Chung and Billy Pham (Petit Bao) created the “Pulled Pork Bao”, a version of the famous bbq pork bun, revisited with the special FTG touch.
Pulled pork and bbq sauce by FTG, shitake, sesame oil, in a bun by Petit Bao. An exclusive available for 1 month in both restaurants !
Chef Greg Marchand and Frenchie’s sommelier director, Aurélien Massé, traveled to Ireland to discover the Waterford whiskey distillery. During 3 days, they observed, tasted and analyzed dozens of samples in order to create… a micro-cuvée of Waterford x Frenchie whiskey !
From biodynamic farms, this micro-cuvée called “Rue du Nil” (what else?) embodies the Frenchie spirit. Between freshness and maturity, it oscillates between fruity, herbaceous and vanilla notes…
Greg Marchand regularly gives online cooking classes for different companies and brands. An interactive and user-friendly format that appeals to the greatest number.
TASTE OF PARIS
Greg and its team realised the aperitive cocktail of the Dinner’s Club during Taste of Paris 2021 at Le Grand Palais Ephémère.
LOUIS VUITTON GARDEN PARTY
Greg and his team took part in the press launch of Louis Vuitton’s 5th trunk. They proposed the offer of FTG, the chef’s street food restaurant. The event took place in the garden of the parent company in Asnières-sur-Seine.
Greg Marchand’s super successful street food brand, Frenchie To Go (FTG), was brought to life at the food court of the FIAC (International Art Fair) in Paris, situated between Paris Grand Palais and Petit Palais.
We Love Green
Greg Marchand’s FTG took part in the We Love Green festival. The restaurant was chosen by Ecotable.
Taste of London
Greg created and served a bespoke seasonal menu with wine pairing for The Residence at Taste of London.
FTG participated in the Cocktail Street festival two years in a row.
50 Best talks
Greg and the Frenchie team cooked for official lunch at the 50 Best talks, organised by The World 50 Best Awards, which was hosted the first time in Paris in Quai Branly museum.
Taste of Paris
Greg and his team took part in renowned festival of gastronomy ‘Taste of Paris’ for 2 consecutive years. Both years, Greg won in the ‘Best dish’ category.
The Louis Vuitton Foundation at Night
Greg Marchand’s FTG served a bespoke menu at the Louis Vuitton Foundation’s dinner events (for 2 consecutive years) where the Frenchie pop up was the only F&B offering. The menu was created in collaboration with La Cantine du Marché.
Le crxssing festival London
Greg created a special menu for 500 VIP guests and represented the French-English gastronomy in London.
White label consulting
Several brands have already called upon chef’s expertise before an event or for the creation of a bespoke menu.
La Ferme de l'Envol
Frenchie is a co-founding partner of La Ferme de l’Envol, an agro ecological farm inspired by permaculture, located in France, Brétigny-sur-Orge (Essonne), just 40km from Rue du Nil. Most of fruits, vegetables and aromatic herbs that chef uses in his restaurants come from this farm !
Le Fonds de Dotation Merci
Frenchie has ongoing commitment with Le Fonds de Dotation Merci charitable organisation, especially during the solidarity month, charity marathons and races, to support their activities such as education and schooling in Madagascar, the agro ecological farm La Ferme de l’Envol, the crowdfunding platform Bluebees which ensures ecological transition, and the Horizon project, a village for welcoming and helping the refugees in France.
TV & RADIO
SATURDAY KITCHEN BBC One
Greg is a regular guest on one of the most prestigious cooking programmes in the UK, Saturday Kitchen broadcasted on BBC One. He enjoys cooking his dish on Live TV, taking part in “omelette challenge” and chatting to the celebrity guests on the show with a host Matt Tebbutt.
Greg participated in the “LA GAULE SAVE THE QUEEN” TV show broadcasted on Canal+ in France, with Antoine de Caunes.
‘MORNING LONDON’ AT SOHO RADIO
Gregory joined the Morning London talk on Soho Radio with writer and food critic, William Sitwell.
Greg participed in an all-night-long live event called “La nuit de la pop culture” in Ground Control in Paris with Antoine de Caunes. The event was broadcasted on France Inter, a French national radio.
JUNGLE BREAK - WELCOME TO THE JUNGLE
Greg was one of the speakers at the first edition of the annual event organised by Welcome to the Jungle. His goal was to inspire and encourage people to think about their daily lives differently.
THE CULINARY CONGRESS LONDON
The Culinary Congress is a two-day exploration of trendsetting cuisines and culinary innovation, brought to life by the world’s best chefs, mixologists and innovators with a trend narrative from thefoodpeople – a first for the UK. Gregory Marchand presented a demo and a talk about his cooking, ethos and French cuisine.
Greg hosted a cooking demo on the “Grande Scène” of the famous festival Omnivore.
Hospitality Innovation Planet Congress in Madrid
Greg participated in the biggest hospitality congress of Europe: Hospitality Innovation Planet in Madrid. He shared his experience about leadership and commitment in the hospitality industry.
MICHELIN STAR – GREGORY MARCHAND, FRENCHIE RUE DU NIL
PRIX CHAMPAGNE COLLET DU LIVRE DE CHEF AWARD
SQUARE MEAL’S RESTAURANT OF THE YEAR AWARD
LEBEY GUIDE AWARD FOR "BEST STARTER"
FOODING AWARD OF THE BEST "lèche doigts"
FOODING AWARD OF THE BEST COOK
FOODING AWARD OF THE BEST WINE BAR
THREE AA ROSETTES: FRENCHIE COVENT GARDEN
TERRE DE VIN AWARD FOR "WINE BAR"
FOOD REVOLUTION x UK HARVEST – “EVERYDAY HERO” CHARITY DINNER
Cooking with Jamie Oliver in support of UK’s schools and hospitals, alongside Senior Business Leaders – Jimmy & Andy from Marks and Spencer and Wikipedia, the first ever UK CEO Cook-off.
REFETTORIO LONDON & PARIS
Greg and the Frenchie Family cooked lunch at Refettorio in London and Paris: an initiative to feed people in need with surplus/unsold goods from supermarkets.
MERCI CHARITY IN MADAGASCAR
Gregory and Marie Marchand visited the Merci charity set up by French team in Madagascar to restore school canteens and allow a daily meal for each child.
Gregory, Marie & the Frenchie team are planning to set up a foundation to offer ongoing support for the children in Madagascar.
Each year the Frenchie Family participates in the Christmas Dinner organised by Ernest for bringing together and helping people in need.
Chef Greg also shared one of his recipes which was published in a special edition cookbook. All profits went to the Ernest association.
REFUGEE FOOD FESTIVAL
Greg participated in the Refugee Food Festival and cooked with refugee chef, Nabil Attar. A percentage of the profits was donated to Refugee Food Festival.
CARBON FREE DINING
Frenchie Covent Garden took part in the Carbon Green Dining initiative by adding £0,50 to the customers’ bills. The profits were then donated to the organisation so they can plant trees.
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.