Frenchie was great – so good that you just felt you have been getting away with one thing – again when it opened in 2009. Then the tiny restaurant landed on each journalists’ “better of” listing and was featured in each meals journey present you may identify. It grew to become tough, very tough, to get a desk. It grew to become a problem to even get by way of on the telephone. That is when individuals cease rooting for a restaurant. That is when individuals start to wonder if it’s price it, and truthfully, is any restaurant actually price begging and pleading for?
I’ve heard so many dissatisfied rants about Frenchie from individuals who suffered to get their desk and felt unrewarded for the hassle. Till my most up-to-date go to in Could 2022, I had by no means had a foul expertise. My most up-to-date meal wasn’t unhealthy, however it was completely underwhelming and nowhere close to pretty much as good as different meals I’d had that month at Parcelles, Fripon and Le Saint-Sébastien. Eating places have unhealthy phases and bounce again, and I’ll certainly return to Frenchie one other time. However I’d counsel the many individuals who message us asking “how do I get into Frenchie?” to put their bets someplace else proper now.
5 Rue du Nil, 75002
Open Monday-Friday for dinner solely
Reservations on-line or at +33 1 40 39 96 19
OUR PHOTOS OF FRENCHIE
IN OTHER WORDS
Le Fooding (2016) “Son menu high fashion déroulé en cinq temps: thon blanc dans un gaspacho de tomates et fruits rouges à la réglisse; langoustines snackées, livrées du Guilvinec le matin même, avec aubergine, purée de miso et citron confit; dos de turbot, fondant, maquillé à l’encre de seiche, escorté d’une émulsion de coquillages, avec poireaux et haricots verts – magique avec le saumur blanc d’Antoine Foucault.”
Les Grands Ducs (2010) says the delicacies is scrumptious and authentic, fantastically executed, and all the time recent with greens and herbs and calls Frenchie “greater than recommendable.”
Desk à Découvert (2010) “… toujours aussi bien balancée entre accords vifs, fraîcheur et gourmandise.”
The New York Occasions (2010) says “The menu maps Mr. Marchand’s influences, in addition to his want for sweetness and acidity in every dish. A current lunch yielded a rectangle of delicate house-smoked trout on a horseradish-spiked edamame purée. Pickled purple onions aligned on high, whereas rogue edamame sprinkled the plate. Eaten collectively, the mix was oddly, deliciously burgerlike in its savoriness.”
Le Figaro (2009) contains Frenchie among the many finest openings of the yr and says unquestionably it options essentially the most stupendous culinary tips of the season.
Alexander Lobrano (2009) says “as a result of the environment’s so cosy and the meals’s so good, Frenchie is strictly the kind of completely satisfied, homey restaurant you’d love to assert as your neighborhood haunt. It additionally provides an fascinating snap shot of Paris eating in 2009 as a result of it’s principal references are two international locations that have been as soon as derided for his or her mediocre, even ghastly meals–the USA and the UK–however which have now developed distinctive delicacies du marche kinds of their very own.
