The story
Since 2009, Frenchie has been telling its story. A family story – the Frenchie Family – that today counts seven establishments across Paris, each with its own personality and twist, but always unmistakably Frenchie. At the original address on Rue du Nil, the restaurant serves modern cuisine that earned a Michelin star in 2026 for its high quality cooking.
Chef Grégory Marchand, whose culinary identity was shaped between London, New York, and Paris, leads a kitchen built on a deep awareness of working in harmony with the environment. The team pays close attention to seasons and provenance, favouring local and organic ingredients whenever possible. Every small gesture counts in building a more sustainable future – a commitment that earned Frenchie two Ecotable certifications in January 2025. The modern cuisine here is both original and intentional, driven by fairness and diversity among the teams in both kitchen and dining room.
Whether for a quiet dinner or a private celebration, Frenchie’s warm atmosphere and Frenchie love welcome guests for corporate evenings, birthdays, or reunions. The space also hosts seated dinners, wine tastings, and catered events beyond its own walls. The story continues in the pages of Frenchie, le livre, a cookbook of 75 recipes that won the Prix Champagne Collet du livre de Chef in 2017.
Recognition
Ambience
Details
History
High quality cooking
The uncontested king of the small Rue du Nil with his restaurants Frenchie, Frenchie Bar à Vins , Frenchie Caviste and Frenchie To Go , Greg Marchand still reigns imperially at the mother house (exposed stone walls, wooden rafters). The proof could be found on the “small” lunch menu, just the other day: delightful shiitake mushroom and smoked ricotta agnolotti with irresistible baby chanterelles, redcurrants, black garlic and coffee oil, all intensified by a rich mushroom reduction; a cheeky trio of zucchini (sautéed rounds, zucchini blossom tempura and a coulis) swimming alongside smoked Atlantic monkfish tail that was all pearly white and covered in a coconut/green curry/kaffir lime sauce that we would happily drink as a soup! Before a banoffee pie that was given a superb Frenchie twist: a crispy chocolate and pecan crumble coated with dulce de leche mousse and paired with an intense banana sorbet. Well done! // G.D.
The uncontested king of the small Rue du Nil with his restaurants Frenchie, Frenchie Bar à Vins , Frenchie Caviste and Frenchie To Go , Greg Marchand still reigns imperially at the mother house (exposed stone walls, wooden rafters). The proof could be found on the “small” lunch menu, just the other day: delightful shiitake mushroom and smoked ricotta agnolotti with irresistible baby chanterelles, redcurrants, black garlic and coffee oil, all intensified by a rich mushroom reduction; a cheeky trio of zucchini (sautéed rounds, zucchini blossom tempura and a coulis) swimming alongside smoked Atlantic monkfish tail that was all pearly white and covered in a coconut/green curry/kaffir lime sauce that we would happily drink as a soup! Before a banoffee pie that was given a superb Frenchie twist: a crispy chocolate and pecan crumble coated with dulce de leche mousse and paired with an intense banana sorbet. Well done! // G.D.
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