Frenchie: New Bistro Cooking

On a quiet cobblestoned side street north of Les Halles in Paris, a veritable food revolution is happening thanks to chef Greg Marchand s game-changing restaurant, Frenchie. Here are some of his most inspired and deeply original recipes, dishes that are radiant not just in color but in flavor, and filled with alluring hints of international influences. Chutneys, pestos, and flavored vinaigrettes take the place of heavier and more traditional French fare, and the juxtaposition of ingredients (watermelon with ricotta salata; roasted carrots with oranges and avocado; raw baby turnips and juicy pears) adds energy to a once hidebound bistro tradition. To the question Is there anything new under the sun? "Frenchie"answers, unequivocally, Yes "

“"Inspired. . . . These are delicious dishes with wonderful flavor combinations that come together quickly and easily." --Publishers Weekly "Marchand's wildly popular food turns French bistro food on end, incorporating techniques like chutneys and pestos to give a modern feel to classics." --Eater -- BookPage”

“Approachable.”
—Bon Appétit
 
“Unlike the usual chef cookbook, this one is truly meant for the home cook. Recipes are divided by season and are loosely arranged from starters to desserts, though any of the savory dishes could easily serve as the entire meal.”
—Los Angeles Times
 
“Inventive bistro treats.”
—Cooking Light
 
“Inspired. . . . These are delicious dishes with wonderful flavor combinations that come together quickly and easily.”
—Publishers Weekly

“In his beautifully illustrated debut cookbook, Frenchie: New Bistro Cooking, Marchand makes his vibrant recipes totally accessible for the home cook.”
—BookPage

“Packed with seasonal dishes from [Marchand’s] bistro and the stories behind them, as well as stunning photos that will earn it a place in your kitchen library for years to come."
—FoodRepublic
 
“Marchand’s wildly popular food turns French bistro food on end, incorporating techniques like chutneys and pestos to give a modern feel to classics.”
—Eater

“Greg is a brilliant chef and his cooking has an honesty and simplicity that really makes him stand out.”
—Jamie Oliver, author of Food Escapes
 
“Frenchie’s recipes are everything right: fresh, seasonal, simple, using locally sourced and sustainable ingredients, including a lot of delightful vegetables.”
—Alice Waters, author of The Art of Simple Food II
 
“If this is the future, I like it!”
—Anthony Bourdain, author of Medium Raw
 
“I don’t gush that often, but I really admire Greg Marchand, whose matchup of French and American cooking showcases the best of both cultures.”
—David Lebovitz, author of My Paris Kitchen

 

“Greg is a brilliant chef and his cooking has an honesty and simplicity that really makes him stand out.”

—Jamie Oliver, author of Food Escapes

“Frenchie’s recipes are everything right: fresh, seasonal, simple, using locally sourced and sustainable ingredients, including a lot of delightful vegetables.”

—Alice Waters, author ofThe Art of Simple Food II

“If this is the future, I like it!”

—Anthony Bourdain, author of Medium Raw

“I don’t gush that often, but I really admire Greg Marchand, whose matchup of French and American cooking showcases the best of both cultures.”

—David Lebovitz, author ofMy Paris Kitchen

“Marchand is on the forefront of an exuberant new mode of dining in Paris: the ingredients are fastidiously seasonal, the cooking both soulful and refined.”

—Danny Meyer, author of Setting the Table

“Inspired and adventurous. . . . These are delicious dishes with wonderful flavor combinations that come together quickly and easily.” —Publishers Weekly

“Inspired. . . . These are delicious dishes with wonderful flavor combinations that come together quickly and easily.”

—Publishers Weekly

“Marchand’s wildly popular food turns French bistro food on end, incorporating techniques like chutneys and pestos to give a modern feel to classics.”

—Eater

“In his beautifully illustrated debut cookbook, Frenchie: New Bistro Cooking, Marchand makes his vibrant recipes totally accessible for the home cook.”

—BookPage

GREG MARCHAND s passion for cooking began in the kitchen of the French orphanage where he was raised. At 20, after putting himself through cooking school, Marchand began a journey that would take him to London, Hong Kong, Spain, and New York. While cooking at Jamie Oliver s Fifteen, he earned the nickname Frenchie, an appellation that stuck. After 10 years cooking abroad, he returned home to open Frenchie the restaurant, and soon thereafter, a wine bar and a take-out food shop called Frenchie to Go all on rue du Nil, which is now the most exciting food street in Paris.

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