Gregory Marchand

Position: Chef ★ - Paris
Restaurant: Frenchie Restaurant

What are we going to leave for our children?

Today, as a chef, entrepreneur and father, I believe it is my duty and responsibility to be a driving force and to set an example for responsible and sustainable eating and catering. At Frenchie, it is carte blanche to the product, which guides the evolutions of the menu according to the seasons.

Our offer respects the past, is anchored in the present and turned towards the future. We are fortunate to work with incredible producers and soon, we will even be able to harvest our own organic vegetables just 40km away from our restaurants thanks to Ferme de l’Envol: an agro-ecological farm project with which we are associated!