Frenchie : new bistro cooking

On a quiet cobblestoned side street north of Les Halles in Paris, a veritable food revolution is happening thanks to chef Greg Marchand’s game-changing restaurant, Frenchie. Here are some of his most inspired and deeply original recipes, dishes that are radiant not just in color but in flavor, and filled with alluring hints of international influences. Chutneys, pestos, and flavored vinaigrettes take the place of heavier and more traditional French fare, and the juxtaposition of ingredients (watermelon with ricotta salata; roasted carrots with oranges and avocado; raw baby turnips and juicy pears) adds energy to a once hidebound bistro tradition. To the question “Is there anything new under the sun?” __Frenchie__ answers, unequivocally, “Yes!” On a quiet cobblestoned side street north of Les Halles in Paris, a veritable food revolution is happening thanks to chef Greg Marchand's game-changing restaurant, Frenchie. Here are some of his most inspired and deeply original recipes, dishes that are radiant not just in colour but in flavour, and filled with alluring hints of international influences Raised in an orphanage, where he would take refuge in the kitchen to avoid the rough-and-tumble of the yard, the author started cooking as teenager and completed culinary school in France. His game-changing restaurant, Frenchie, has breathed new life into the French bistro scene. A collection of recipes by the chef of Paris's Frenchie to Go restaurant draws on his experiences as an orphaned cook and an international culinary student and demonstrates the results of his experiments with unusual flavors Cover 1 Title 4 Copyright 5 Dedication 6 Contents 12 Introduction 14 Spring 24 Summer 48 Fall 78 Winter 108 Afterword 136 Sources 138 Acknowledgments 140 Index 142