When Greg Marchand opened Frenchie in Paris’ garment district in 2009 it was to high acclaim, with both Parisian and international critics praising it. In the following years came Frenchie Bar à Vins, Frenchie To Go and, at the end of last year, a new wine shop.
Now Greg, joined by his wife Marie, will be opening their first site outside of Paris and it just so happens to be in Covent Garden. Opening on Henrietta Street next week, Frenchie will be echoing its Parisian counterparts and will serve up modest, generous but precise dishes all influenced by Greg’s travels and experiences. He’s cooked everywhere from Gramercy Tavern in New York to beach bars in Spain. But it’s London that he considers his second home having spent long periods cooking at the Mandarin Oriental, the Savoy Grill and Jamie Oliver’s Fifteen, which is where he gained the nickname Frenchie.
The ever-changing menu uses British sourced ingredients and trademark techniques such as house-smoked meat and fish, vibrant seasoning and big, fresh flavours to work together with the simple cuisine. They’ll also be a focus on artisanal Old World wines, craft beers and a short but select cocktail list and for cheese lovers, there’ll be plenty to get stuck into…over in Paris, Frenchie’s showcases British cheese, so naturally Covent Garden’s Frenchies will have French cheese.
Designed by Emilie Bonaventure, the 60-cover restaurant will span two floors and will feature whitewashed walls, exposed brickwork, leather banquettes, brass, copper and zinc accents and a rich colour palette. The basement will be home to an open kitchen and can seat both larger groups and individual tables, whilst upstairs the 18 seats at the bars will be for walk-ins.
Frenchie: 16 Henrietta Street, Covent Garden, WC2E 8QH, www.frenchiecoventgarden.com
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A bit of a cake connoisseur, Editor, Emily is constantly on the search for the best brownie London has to offer, a restaurant once even put them on the menu when they heard she was visiting… You’ll either find her on a night out or debriefing over brunch the next day with plenty of coffee and eggs.