Grégory Marchand, the chef of the Frenchie who is mad about sports
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The “Frenchie” dish
This is the star plate of Frenchie right now: spinach chlorophyll, green beans, agnolotti stuffed with homemade ricotta and smoked eel, raspberries stuffed with lime jelly, burnt smoked eel and agastache oil. “This dish goes very well with champagne. The star is the smoked eel. There is also the fat of ricotta, the vegetal notes of spinach and the acidity of raspberry. The champagne, with its tension and freshness, balances it all out,” details the chief artist.
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