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Raised in an orphanage, where he would take refuge in the kitchen
to avoid the rough-and-tumble of the yard, Greg Marchand started
cooking as teenager and completed culinary school in France. But
then, with no one and nothing to keep him there, he left to cook in
the great kitchens of the world, from Gramercy Tavern in New York
to the Mandarin Oriental in Hong Kong. Six years ago, he returned
home to become one of the most talked-about chefs in Paris. His
food is an exceptional amalgam of French technique, reverence for
fine product, and the best and most interesting flavours and
methods he encountered during the 12 years he spent cooking around
the world. His game-changing restaurant, Frenchie, has breathed new
life into the French bistro scene, with food that is so exuberant,
so interesting, that Anthony Bourdain has shot a No Reservations
segment there. And it's where those in the know, including Alice
Waters and Ruth Reichl, go to eat while in Paris.
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