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WHAT TO ORDER: Whet your appetite with a warm bacon and maple scone and make sure to save room for cheese
WHEN TO GO: When you need a failsafe food haven
THE VIBE: A table of two cities
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When Greg Marchand opened Frenchie on the Rue du Nil in Paris in 2009 it was an instant hit. Tables in the tiny restaurant were like gold dust. Today there is a mini Frenchie empire on that charming cobbled street and – lucky for Londoners – an outpost in a cobbled street of Covent Garden too.

That Marchand has kept the magic alive this side of the channel is testament to his skill as a chef – both in technicality of cooking and his razor-sharp focus on sourcing the best ingredients. But it is also down to his understanding of London as a city. It’s the place he called home throughout his twenties, absorbing the rhythms and nuances of British food culture, allowing it to seep into the Frenchie DNA.

Young blood

As well as delivering modern French cooking with considerable elan, the Frenchie team are notable for their youth. In 2020 the whole team were awarded a spot in CODE’s 30 under 30, all being aged 30 or under and Head chef Ivan Vukadinovic earned top spot in the kitchen at the sprightly age of 26.

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