New Bistro CookingBook - 2014
On a quiet cobblestoned side street north of Les Halles in Paris, a veritable food revolution is happening thanks to chef Greg Marchand’s game-changing restaurant, Frenchie. Here are some of his most inspired and deeply original recipes, dishes that are radiant not just in color but in flavor, and filled with alluring hints of international influences. Chutneys, pestos, and flavored vinaigrettes take the place of heavier and more traditional French fare, and the juxtaposition of ingredients (watermelon with ricotta salata; roasted carrots with oranges and avocado; raw baby turnips and juicy pears) adds energy to a once hidebound bistro tradition. To the question “Is there anything new under the sun?” Frenchie answers, unequivocally, “Yes!”
Baker & Taylor
A collection of original recipes by the chef of Paris's Frenchie to Go take-out restaurant draws on his diverse experiences as a young orphaned cook and an international culinary student and demonstrates the sumptuous results of his experiments with unusual and exotic flavor combinations.
A collection of recipes by the chef of Paris's Frenchie to Go restaurant draws on his experiences as an orphaned cook and an international culinary student and demonstrates the results of his experiments with unusual flavors.