Greg Marchand x Culinr
Edition 1 of 100 titled #1 Non-Eatable Token
"The idea was born long before the dish. I got the inspiration in England with the famous banoffee pie and transformed it with my teams in Paris, as we wanted something more digestible and more sexy!"
"I want to bring a moment of pleasure to my clients! It's a dessert that is served in a lot of my restaurants:
At Frenchie Covent Garden in London and Paris; at the wine bar, at Frenchie Pigalle and even slightly revisited at my starred restaurant. It is really the gourmandise that emerges from this dish as one bite calls for another!"
• Dulce de leche
• Pecan nuts
About the Chef
Greg Marchand worked in London through most of his twenties at the Savoy, Mandarin Oriental and Fifteen for Jamie Oliver. It was Jamie who first gave him the kitchen nickname 'Frenchie'.
As a chef Greg has proved that he is always one step ahead. His several establishments offer an array of gustatory experience, ranging from gastro and bistro food, to takeaway. 10 years after opening, his restaurant has been awarded a star by the well-known Michelin Guide.
Today, Greg runs 6 restaurants between London and Paris, which he manages with both common sense and creativity. His ceaselessly evolving cuisine is very instinctive, unstinting and authentic.
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