From London to Paris: The 5 Dishes That Tell the Story of Grégory Marchand

As head chef at Frenchie (3 toques) on Rue du Nil in Paris, Grégory Marchand champions a dynamic culinary style, shaped by his years abroad and an enduring curiosity about cuisines from around the world. From London to New York, with stops in Asia along the way, the chef has forged a culinary identity where influences intersect without ever losing sight of the joy of eating. Here are five creations that tell his story.

The London Snack: The Maple Syrup Scone

A cross between a British scone and an American biscuit, this creation by Grégory Marchand perfectly encapsulates his taste for culinary fusion. The soft, slightly crumbly dough is topped with caramelized smoked bacon, maple syrup, and a pinch of fleur de sel. The whole thing is served with clotted cream—a thick English cream that falls somewhere between crème fraîche and butter.

The chef came up with this snack while working in London at one of his restaurants, which is now closed. But the recipe lived on and can still be found today at several Frenchie locations, notably at the wine bar.“It’s more of a snack,” the chef points out, as if to remind us that the most iconic creations aren’t necessarily the ones featured at the center of a gourmet menu.

The dessert that never leaves the menu: banoffee

In a kitchen where menus are constantly evolving with the availability of ingredients and the changing seasons, keeping a dessert on the menu for years is almost unheard of. Yet banoffee remains a staple at Grégory Marchand’s:“It’s a dessert that never leaves the menu, which is very rare because our cuisine is constantly evolving,” explains the chef. This American-style dessert, centered around bananas, has been significantly reworked by the chef to make it lighter.

For while banoffee is traditionally associated with a certain opulence—banana, caramel, cream, and cookie—his version seeks greater balance without sacrificing its nostalgic appeal. Seasonality isn’t a factor here: banoffee is one of those timeless desserts that the chef loves to revisit and share with his guests. A surefire favorite in a kitchen that, incidentally, is constantly reinventing itself.

The dish that takes you on a journey: pappardelle with lamb ragout

“Pasta is very important in my kitchen,” emphasizes Grégory Marchand. Among the dishes that have shaped his career, pappardelle with lamb ragout particularly exemplifies his ability to bring together multiple cultures on a single plate. The fresh, homemade pasta is paired with a lamb ragout, candied lemon, Espelette pepper, and olives. It’s a combination that brings together Italy, North Africa, and France, without trying to choose between these different influences. The result is deliberately generous, almost nostalgic. The richness of the stew is enlivened by the tartness of the candied lemon, while the chili pepper and olives add texture and depth.

A Memory of New York: Hot-Smoked Trout

There are also dishes that change a culinary trajectory. For Grégory Marchand, this one originated in New York, during his time at Gramercy Tavern under Chef Michael Anthony. The first time he tasted this hot-smoked trout, the memory was powerful enough to become a defining moment. The trout fillet is placed in a barbecue with wood shavings: the fish cooks and smokes simultaneously, developing a unique texture and distinct aromas. To accompany it, Michael Anthony had created a variety of onion preparations: ginger juice, port-infused onion marmalade, and pickles. The dish left a profound impression on the young chef.“When I tasted that, I knew I wanted to work here,” says Grégory Marchand.

He ended up staying at the restaurant for two years and took away from the experience a technique that would become one of the hallmarks of his cuisine. Over the years, he expanded on variations of hot smoking, experimenting with different accompaniments and fish varieties—including mackerel.

The Frenchie To Go Chicken: Poultry at Its Most Indulgent

Finally, there’s one dish that says a lot about Grégory Marchand’s relationship with indulgence: his Culoiseau chicken prepared at Frenchie To Go. The chef uses a technique called “contisage sous la peau”: a stuffing made of brioche and butter is slipped directly under the skin of the poultry. Depending on the season, this dish can be enriched with truffles, lemon zest, or even Parmesan.

The appeal is as much technical as it is culinary. The brioche and butter nourish the meat during cooking, while imparting a particularly melt-in-your-mouth texture. The chicken remains tender, while the stuffing adds that extra touch of generosity characteristic of the chef’s cuisine.“For me, this is the finest expression of poultry,” says Grégory Marchand.