Frenchie

Chef Grégory Marchand learned the trade in some of the English-speaking world's top restaurants (Gramercy Tavern in New York, Jamie Oliver's Fifteen in London, Mandarin Oriental in Hong Kong). In his compact restaurant in the heart of the Sentier area, the space (with exposed brick, beams and stonework) quickly fills to capacity, thanks to cuisine that is perfectly in tune with today's international inclinations, rooted in meticulous sourcing (from the ceramic plates to the fruit and vegetables from Terroirs d'Avenir opposite). The marriages of flavours are original and ingredient led, and the Anglo-American twist is particularly noticeable when it comes to the desserts. Two services (6.30pm/7pm and 9.30pm).

Strong eco-responsibility recognized with Ecotable certifications

• In January 2025, Frenchie was awarded two Ecotable macarons, signaling a formal recognition of its environmental impact reduction efforts, with a stated goal of earning the third macaron.
• The brand outlines concrete criteria it meets, including: at least 30% of products from organic sources or sustainable supply chains, use of eco-friendly cleaning products, highlighting the producers they work with, at least 50% of supply being plant-based, and less than 5% of products imported from outside Europe.
• This commitment is described as a daily, ongoing practice embedded in their restaurant operations, aiming to build a more sustainable dining model.

A constellation of Frenchie concepts beyond a Michelin-starred restaurant

• The Frenchie ecosystem extends far beyond the Rue du Nil flagship: Frenchie Bar à Vins, Frenchie Caviste, L'altro Frenchie, and Frenchie Pigalle are all part of the brand's portfolio, creating a multi-venue Paris experience.
• The group also engages in cross-brand events and collaborations, such as the Pop Up Grazie x Frenchie — La Grande Bellezza and Six hands dinners at Frenchie Pigalle, showcasing a fusion of influences and shared hospitality.
• In addition, the brand offers Frenchie to Drink, a wine-focused box featuring curated bottles from producers connected to Frenchie, highlighting the ongoing expansion into at-home experiences.

Community-driven events and neighborhood culture on Rue du Nil

• Frenchie participates in neighborhood celebrations like Fête de la Musique with Musique sur le Nil, turning Rue du Nil into a day-long festival space with music, street food, and collaborative offerings from Rue du Nil neighbors.
• The event features non-stop music, a collaborative lineup with Terroirs d’Avenir, Plaq Chocolat, and L’Arbre à Café, plus a DJ set by Buffet à Volonté, creating a family-friendly, open-to-all atmosphere.
• Exclusive, shared menu ideas and drinks from participating venues are part of the experience, highlighting the community-driven spirit that surrounds Frenchie’s Rue du Nil location.

Signature Ingredients

• Truffle: The star ingredient highlighted by reviewers in a potato and celeriac feuilleté starter, signaling Frenchie’s signature use of luxurious aromatics to elevate seasonal dishes.
• Comté cheese (in gougères): Gougères at Frenchie are made with French Comté cheese, showcasing a classic, high-quality cheese as a defining pastry component.
• Foie gras: A recurring haute-cuisine element in the restaurant’s menu, exemplified by dishes described as foie gras with caramelized pecans and grilled guinea fowl, reflecting the refined French palate and indulgent flavor profiles.
• Guinea fowl: A prominent poultry option in some menu pairings, notably grilled guinea fowl that accompanies foie gras in tasting-style dishes.
• Smoked beetroot: Featured in smoked Atlantic salmon preparations, contributing earthy sweetness and color, and pairing with bright citrus notes.
• Meyer lemons: Used to provide bright, fragrant acidity in seafood preparations, such as salmon dishes.
• Kumquats: Paired with smoked salmon to add tart citrus contrast and a distinctive aromatic profile.

Tasting Menu

• 5-course no-choice tasting menu: €140
• Optional wine pairings (price not listed in source)

Signature Dishes (selected items with prices)

• Skate Wing — Celery root, coco beans & sobrassada: €24.00
• Chicken Breast — Parsnip, quince & tuberosum: €27.00
• Game Bird Pithiviers — Foie gras, black trompette mushrooms: €38.00
• Agnolotti — Smoked eel, ricotta & dashi: €18.00
• Pappardelle — Lamb ragoût, kalamata olives & lemon confit: €16.00
• Burrata — Smoked eggplant caviar, datterino tomatoes & nuts: €13.00
• Poireau Vinaigrette — Tarama & piemont hazelnut: €12.00
• Green Lentils Falafel — Harissa & pickled cucumber: €8.00
• Crispy Sweetbread Nuggets — Gribiche sauce: €14.00
• Saucisson Brioché — Pickled jalapeño jus: €14.00
• Desserts:
  • Chocolate & Buckwheat: €10.00
  • Aniseed Baba & Fig And Fennel Flower: €11.00
  • Tiramichoux — Amaretto cream & coffee ganache: €10.00