Frenchie Pigalle – A French Restaurant That Serves Food and Great Design
After Frenchie, Frenchie Bar à Vins, Frenchie To Go, and Frenchie Caviste, Gregory Marchand launches a new French Restaurant, his new project Frenchie Pigalle, that is located in the stylish Grand Pigalle Hôtel, a boutique hotel. Thismodern restaurant is the perfect choice for the Fall season, offering a cozy place to enjoy a tasteful meal!
The talented French interior designer Dorothée Meilichzon was called in to rethink the spaces of this french restaurant, designing most of the furniture and calling in high-skilled craftspeople for some specific pieces. Since she had already transformed the hotel’s interiors in 2015, she had a taste of what she was working with.
When you come in, in the entrance of Frenchie Pigalle, the tiled floor and two huge dried flower bouquets give the sense of entering in the French countryside.
In the dining area, the most important room of the French Restaurant, the palette of colors is lighter, giving life to a bright and cozy environment. A few columns, the window frames, and the seats are the only elements in black. This way, the interior designer aims to invite the client to sit comfortably and enjoy his refined meal.
Grégory Marchand, the underground talent discovered by Le Fooding is now star chef and owner of the marvelous French restaurant.- Frenchie Pigalle.
On the plate, the focus is spontaneous and gourmet food. All the creations are inspired by seasonal products.
An expert of personalized comfort food, Grégory Marchand sets forth an offer his super gastronomical food at his new French Restaurant—an ideal combo of his wine bar, street food and gourmet venues, with a menu of small plates to share in order to taste everything.
The menu is very versatile, and all dishes deserve to be tasted, like sweetbreads nuggets to be dipped in fresh cream & caviar, smokedricotta, and mirabelle plums with a green sabayon of chives, the famous bacon scones without forgetting an incredible pasta… As for the main dishes: tail of monkfish and courgettes fritters. Desserts make heads spin, starting with the Eton mess and the banoffee, just like the perfect old fashioned style cocktails (Negroni, Gin, and Tonic).
Greg Marchand defines his french restaurant as “a free spirit, a globalized, mixed cuisine. Here you can eat the sweetbread nuggets with your fingers (so well washed) by adding raw cream and caviar or the strawberry and cucumber diving knives.