“When I opened Frenchie, it was to create a place I would want to go to myself and, more importantly, one I would want to go back to again and again. It’s a micro-restaurant, an intimate place where you feel at home. The staff is like a little family. Here, the ingredient has carte blanche. The products we use are what determine the menu, which changes with the seasons. Our ceaselessly evolving cuisine is very instinctive, unstinting and authentic.”

— Greg Marchand

In a menu set by the seasons, the dishes are based on French fundamentals, energised by inspirations from an international repertoire. Every ingredient, from the simplest to the most sophisticated, is meticulously selected from trusted suppliers and transformed in the Frenchie kitchens through impeccable preparation, balanced textures and perfect seasoning. Introducing guests to a world of culinary wonder, a flavourful place of pleasure, discovery and sharing – that’s our mission at Frenchie.