Cuisine:

• French
• Bistro

Frenchie Description:
Imagine a dining room the size of a handkerchief with a tiny bar, basic décor with New York-style red bricks and hardwood floors, one single server and one chef working alone in a mini-kitchen and you will have the typical profile of today's fashionable bistro: Frenchie. Gregory Marchand, nicknamed "Frenchie" by Jamie Oliver, has a brilliant background. He trained with Michael Anthony, Daniel Boulud and Alain Ducasse, and practices a swift and original cuisine featuring astute, well laidout dishes. His secret, beyond his great talent, is first-rate, fresh vegetables, and the addition of a hint of acidity with the use of condiments (such as his beloved marinated mustard seeds). Most importantly, the dishes are served on mashed vegetables and sprinkled with a small amount of well chosen juice that serves as a sauce. The roasted pear, lardo, walnut, and Pecorino di Fossa; gnocchi with wild mushrooms and Parmesan; and free range pork with celery purée and brussels sprouts roasted in Jerez vinegar are all marvelous. Follow with Fourme d'Ambert cheese, amarena cherries and the crémeux au caramel beurre salé. At Frenchie, you'll enjoy pleasure and sincerity at a reasonable price.


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