Grégory Marchand's Top Picks

The head chef of Frenchie restaurants shares his top picks for where to buy vegetables, bread, and even high-quality knives—in Paris and beyond!

Mathilde Bourge Published today at 07:56

As head chef of the restaurant Frenchie (3 toques), as well as Altro Frenchie (1 toque), Frenchie Pigalle (1 toque), and Frenchie Bar à Vins (1 toque) in Paris, Grégory Marchand has developed a culinary style that is eclectic, precise, and generous, drawing on his experiences around the world and a deep passion for producers and artisans. Among his favorite spots, he cites places that reflect his journey: Levantine cuisine he discovered before it became mainstream, a socially conscious farm on the outskirts of Paris, a Corsican knife maker, and the culinary artisans he works with every day. Here are Grégory Marchand’s top picks.

Adar, the Levantine caterer, Paris

Just a few steps from Rue Paul Bert, Grégory Marchand enjoys visiting Adar, the Israeli caterer founded by Tamir Nahmias, a former chef who worked alongside him several years ago. “He introduced me to his Levantine cuisine around 2012, at a time when these flavors weren’t yet very well known in France,” recalls the chef. “It has become an integral part of my cooking. There are so many flavors—it’s a real journey with every bite.” For his private or professional events, the chef regularly calls on Tamir, whose cooking and generosity he equally appreciates.

Where? Adar, 11 rue Faidherbe, 75011 Paris
@adar_paris

Vegetables from La Ferme de l’Envol, Brétigny-sur-Orge

In Brétigny-sur-Orge, about 40 kilometers from the capital, La Ferme de l’Envol has become an essential partner for Grégory Marchand and his teams. This eco-social farm, inspired by the principles of permaculture and committed to organic farming, supplies some of the produce used in his kitchens. “ I go there once or twice a month with my teams to see what’s growing.” It’s a way for the chef to stay connected to nature, understand the work of the farmers, and follow the rhythm of the seasons.

Where? La Ferme de l’Envol, 25 avenue du Centre d’Essais en Vol, 91220 Brétigny-sur-Orge
@lafermedelenvol

Ceccaldi Cutlery, Corsica

For Grégory Marchand, a chef’s craft is also shaped by the tools he uses. That’s why he places great importance on the work of Simon Ceccaldi, a Corsican cutler who supplies many of the knives used in his fine-dining restaurant. The artisan designs knives tailored to chefs’ various needs, offering a wide variety of shapes and uses. Among all these blades, one holds a special place for Grégory Marchand: “ I have one that I always carry with me—my pocket knife.”

Where? Coutellerie Ceccaldi, various locations.
@coutellerie_ceccaldi

Bread from Ten Belles, Paris

To accompany his meals, the chef particularly enjoys Ten Belles, a Parisian spot renowned for its bread and coffee. There, he finds an artisanal approach that is dear to him: sourdough breads crafted with patience, where time becomes an ingredient in its own right.

Where? Ten Belles, various locations.
@tenbelles

Vinmouth, France

When it comes to drinks, Grégory Marchand enjoys Vinmouth, a vermouth made from genuine aromatic wines that he uses in his cocktail creations, “especially for making our Negronis,” he explains. But this vermouth can also be enjoyed on its own, with a few ice cubes, as an aperitif.

The project was born out of the wines of Lise and Bertrand Jousset, who select vintages with the utmost care and then collaborate with mixologist Oscar Quagliarini to craft truly aromatic blends. This approach aligns with that of the chef: seeking balance, precision, and emotion in every detail.