Frenchie: New Bistro Cooking
Frenchie: New Bistro Cooking by Greg Marchand, published by Artisan Books on April 1, 2014, is an illustrated culinary exploration that showcases innovative recipes inspired by the vibrant food scene at Marchand’s restaurant in Paris. This 144-page book presents a fresh take on traditional French cuisine, emphasizing colorful and flavorful dishes that incorporate international influences while moving away from heavier fare.
Readers will discover a variety of inspired recipes that highlight unique ingredient combinations, such as watermelon with ricotta salata and roasted carrots with oranges and avocado. The book features creative uses of chutneys, pestos, and flavored vinaigrettes, providing a modern twist on classic bistro dishes. With its focus on regional and ethnic cooking, Frenchie invites home cooks to embrace a new approach to French culinary traditions.
Official synopsis Publisher
On a quiet cobblestoned side street north of Les Halles in Paris, a veritable food revolution is happening thanks to chef Greg Marchand’s game-changing restaurant, Frenchie. Here are some of his most inspired and deeply original recipes, dishes that are radiant not just in color but in flavor, and filled with alluring hints of international influences. Chutneys, pestos, and flavored vinaigrettes take the place of heavier and more traditional French fare, and the juxtaposition of ingredients (watermelon with ricotta salata; roasted carrots with oranges and avocado; raw baby turnips and juicy pears) adds energy to a once hidebound bistro tradition. To the question “Is there anything new under the sun?” Frenchie answers, unequivocally, “Yes!”
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