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Greg Marchand x Culinr


Edition 1 of 100 titled #1 Non-Eatable Token


Banoffee

"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!"


Star ingredients:

• Banana

• 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.


© Designed by Florent Depoorter (http://www.flode.fr)

Culinr is launching Culinr Chefs 🌍

Iconic dishes of the most famous Chefs converted into NFTs in unique editions.

Gastronomy is now protected by the blockchain technology.

Contract Address0x495f...7b5e
Token ID
Token StandardERC-1155
BlockchainEthereum
MetadataCentralized

Greg Marchand · Banoffee · #1 Non-Eatable Token

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Greg Marchand · Banoffee · #1 Non-Eatable Token

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Greg Marchand x Culinr


Edition 1 of 100 titled #1 Non-Eatable Token


Banoffee

"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!"


Star ingredients:

• Banana

• 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.


© Designed by Florent Depoorter (http://www.flode.fr)

Culinr is launching Culinr Chefs 🌍

Iconic dishes of the most famous Chefs converted into NFTs in unique editions.

Gastronomy is now protected by the blockchain technology.

Contract Address0x495f...7b5e
Token ID
Token StandardERC-1155
BlockchainEthereum
MetadataCentralized
  • Salesclose
  • Transfersclose
Event
Price
From
To
Date