The story
Frenchie, at 5 rue du Nil in Paris's 2nd arrondissement, is a bistro serving modern cuisine that earned one Michelin star in 2026. The Rue du Nil house is the mother house of a group that now counts seven establishments, and its story began in 2009.
Grégory Marchand's cooking draws on three cities: London, New York and Paris. His book Frenchie gathers 75 of those recipes and was published by Editions Ducasse in 2017. The group says it favours seasonal produce and local or organic ingredients where possible.
Le Fooding singled out a small lunch menu with shiitake and smoked ricotta agnolotti, baby chanterelles and black garlic. Smoked Atlantic monkfish tail arrived in a coconut green curry sauce with kaffir lime. The meal closed with a banoffee pie reworked as chocolate and pecan crumble with dulce de leche mousse and banana sorbet.
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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