Greg Marchand x Culinr

Edition 1 of 100 titled #1 Non-Eatable Token

Asperge biscornue de Roques-Hautes

"It all starts with asparagus! I discovered Sylvain Erhardt's asparagus during a lunch at L’Arpège in Paris.

"It was while visiting Sylvain that I discovered on the floor a crate of quirky asparagus. I asked him what was their final destination and he answered that he can’t sell them because of their look. For me, it definitely was the magic of nature and its beautiful imperfection. I asked him to put them aside for me, and that was the starting point of my signature dish.”

"This dish brings us closer to the earth and the natural product, it is the product that sublimates everything. It makes sense and fits into my kitchen where the product is king and guides my creations.

"In a world where we want everything to be perfect and beautiful, leaving some pieces of unconventional beauty is vital. Nature is imperfect and we must, as humans, accept it.”

Star ingredients:

• Asparagus

• Egg

• Parmesan cheese

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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