Greg Marchand x Culinr

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Edition 1 of 100 titled #1 Non-Eatable Token

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Hot Dog

"Hot-Dogs are a way of life in New-York City. Gray's Papaya are the best street Hot-Dogs for me in NYC and definitely inspired me. We prepare the sausage with the breast trimmings that we use for our pastrami. Our 100% beef sausages are smoked in our very kitchens."

“I wanted to share my experience in NYC and my way of eating there. The idea was to imagine Andy Warhol biting into our Hot Dog and enjoying it!”

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Star ingredients:

• Homemade beef sausage

• Savora sauce

• Sauerkraut

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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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© Designed by Roland Zhang (https://www.artstation.com/rolandzhang)