Our Guide to Paris: Frenchie

Gregory Marchand’s market cooking, honed during well-documented stints abroad, lives up to the hype. His house-smoked fish, which often appears as one of two starters on the regularly changing 38€ menu, is a revelation. As for getting in, it’s getting easier: Marchand has added a second dinner seating (but is no longer serving lunch), so your chances at night have just doubled.

Practical information

Address: 5 Rue du Nil, 75002
Nearest transport: Sentier (3)
Hours: Closed Saturday, Closed Sunday
Reservations: Book many weeks in advance.
Telephone: 01 40 39 96 19

View a map of all of our restaurants here.
Average price for dinner: 35-49€
Style of cuisine: Modern French
Special attributes: prix-fixe, market-based cooking, prestige ingredients, renowned chef
Type of crowd: foodies, neighborhood locals, tourists
Interior: polished & modern
Atmosphere: casual

Trusted reviews

• John Talbott (2010) “Colette loved the speck salad with clementines, parmesan and mint leaves while I was enchanted by the warm smoked sardines and brussel sprout leaves on a butternut squash puree.”
• Thierry Richard (2010) “On s’y régale d’assiettes diablement futées et originales (c’était quand la dernière fois que vous avez mangé de la betterave jaune ?), exécutées superbement…”
• Caroline Mignot (2010) “…toujours aussi bien balancée entre accords vifs, fraîcheur et gourmandise.”
• Christine Muhlke – New York Times (2010) “While the feel and food of Frenchie wouldn’t be out of place in Brooklyn or London’s East End, Mr. Marchand has the advantage of French training underscoring his seemingly informal offerings…”
• Emmanuel Rubin – Le Figaro (2009) “…deux petites salles de brique et de bois et ce tonitruant rapport créativité-prix..”
• Barbra Austin (2009) “The food at Frenchie is ingredient-driven and free of gimmicks…”
• John Talbott (2009) “…simple, inexpensive but quite fine food.”
• Alexander Lobrano (2009) “…this vest-pocket bistro in the Sentier, or old Paris garment district, is a delightful spot with really excellent food.”
• Meg Zimbeck (2009) “a simple-sounding truite fumée, asperges (smoked trout, asparagus) over the too-simple-sounding salade tomates cerises…it was clean…and bright.”