Frenchie Pigalle

The story

Frenchie Pigalle, Paris – Greg Marchand’s Modern Cuisine in Pigalle

A Free Spirit in Pigalle

When Greg Marchand opened Frenchie Pigalle, he called it his “first Parisian infidelity” to his original Rue du Nil address. Housed inside the Grand Pigalle Hôtel, this restaurant is an “électron libre” – a freewheeling, convivial spot where the chef describes his cooking as global, mixed, and “a little more sexy-trash.” The Michelin guide has taken notice, awarding it a Recommended rating for its bold, unpretentious approach.

The Food and Vibe

The menu changes daily with the seasons, but the spirit is constant: spontaneous and generous. Marchand’s signature dishes, like veal sweetbread “nuggets” meant to be eaten with well-washed fingers, come with a dollop of crème fraîche and caviar. Plongée razor clams pair with strawberries and cucumber. It’s modern cuisine that plays with textures and contrasts, never taking itself too seriously.

The setting is relaxed and welcoming – a meeting place for locals and travellers alike. The wine list leans natural and eclectic: white, red, orange, bubbles, and organic options. Breakfast is served daily from 7am, lunch Monday to Saturday, a Sunday brunch, and dinner every evening.

A Taste of SoPi

South Pigalle – SoPi – is one of Paris’s liveliest neighbourhoods, and Frenchie Pigalle fits right in. The restaurant’s energy is infectious, the cooking direct and flavour-driven. Whether you come for a quick lunch or a long dinner, the message on the wall says it all: “Eat me like it’s hot.”