Frenchie — Restaurant in Paris

So very disappointed with this meal. I've been looking forward to going here forever and was excited to get a reservation. The real let down was the food. The wine pairing was great. Service was great. Ambiance was ok. It is apparent that the chefs have great skill and the plating was beautiful, but the dishes were terrible. There wasn't a single one that was memorable or delicious.

Started with some amuse. The razor clam with cauliflower and lemon confit were ok. There was a tartar with maybe some truffle oil that was ok. Then a tartlet with pineapple that I don't know what they were trying to do.

Next course was shrimp with squash in several forms. I believe the shrimp was raw or just well under cooked and not seasoned at all. It tasted a little fishy and none of the sauces were memorable. There was an ice cream made with the shrimp insides and squash that just tasted muddy and a squash puree that was one note. The tobiko and finger lime did not add enough acid and salt to make it interesting.

Next dish was a mushroom ravioli, with a well seared king mushroom and a mushroom broth with sage oil. This was one of the better dishes, but that's not saying a lot. The filling was mushroom and tamarind and still very muted with the flavor and completely mushy. The broth was nice and the sear mushroom was good. The other elements were nothing noteworthy.

The fish dish was next with a monk fish covered in spices and seared on a grill, treated like steak. I really just wanted a well cooked fish (not a reference to the temp but just a flakey fish). and got more of a medium rare dish. Again the sauces and accompaniments on the plate were not note worthy. The stuffed cabbage leaf was very fishy and the crisp kale is the only thing that saved it. Was not happy with this.

The poultry dish was probably the best dish of the night. The rich chicken jus with foie was excellent. There was a chicken terrine that was excellent and a celery and bell pepper millie fuille was good. The sauce here is what was missing on all the other dishes, something rich with umami that made you want to lick the plate or ask for more. The chicken was cooked perfectly and it was the best dish of the night

Dessert was ok with a vermouth theme throughout. It was paired very well with a vermouth drink and a small foamy cup that was a take on a Negroni. The grapes and grape sorbet were rich and the mascarpone with vermouth jelly was good as well.

Overall I'm super disappointed. The accompaniments to the dishes were all very muted. Almost none of the sauces stood out. There was no one dish that I would ever come back for. Given the cost of the meal this is probably the worst Michelin star experience I've ever had. Everything around the food was fantastic, but I'm here for the food. Frenchie obviously has a great reputation and I has expanded well in its little area. I'm guessing I had an off night for the food as the service and wine was excellent. Will not be coming back and will tell people to avoid. I never write reviews, but this experience was terrible enough to...

Stepping into Frenchie felt like stepping into a scene from a romantic Parisian movie. Exposed brick walls, warm candlelight, and the soft murmur of conversations set the stage for an unforgettable evening. The staff, charming and knowledgeable, guided me through the prix-fixe menu, patiently answering my questions and making personalized recommendations. Every dish was a revelation, but what truly took me by surprise was the masterful use of citrus flavors throughout the menu.

The amuse-bouche was a delightful citrus surprise - a tiny flower decorated surprise that burst with a tangy citron flavor. As the courses unfolded, citrus notes danced on my palate, adding a refreshing and vibrant touch to each dish. The lamb main course was mind-blowing, perfectly prepared 3-ways was brightened by a touch of lemon zest, while the hint of yuzu in the accompanying sauce added a delightful complexity. Even the dessert, a decadent banana banoffee, was lifted by a whisper of citrus, leaving a lingering sweetness on my tongue.

It wasn't just the food; it was art on a plate, meticulously crafted to tantalize both the eye and the palate. The global influences Chef Marchand wove in were delightful surprises, but it was his use of citrus that truly stole the show. Each bite was a testament to his creativity and his deep understanding of how to use these complex flavors to elevate his dishes.

While the tables are close, it fostered a warm and convivial atmosphere, letting me soak in the Parisian energy and chat with my fellow diners. It was the perfect balance of intimacy and liveliness.

Sure, it's a splurge (€140!), but for a special occasion, it's absolutely worth it. This wasn't just dinner; it was an experience I'll cherish forever. If you're looking for an intimate and indulgent exploration of French gastronomy with a delightful citrus twist, look no further than Frenchie. It's pure magic! Tips: Reservations are a must, and they go fast! Book well in advance. Don't be intimidated by the Michelin star – the staff are incredibly warm and welcoming. Dress up a bit if you feel like it, but comfort is key too. Embrace the close tables – it's part of the...

If one is eating their way thru the city then this is a great spot to stop by. Situated on Rue de Nil this bustling street is a food lovers paradise with various artisanal vendors from seafood, deli, cheese, specialty coffees etc. Nearby is Plaq chocolate in which I believe the restaurant has some form of collaboration with as they offer their chocolates at the end of the evening.

My group of 4 and I enjoyed a lovely evening. As this micro restaurants ambience is quite intimate, it combines a bit of laid back feel with a touch of French elegance. One doesn’t feel so pressured or out of place. They feature a small partially open kitchen usually with only 4 chefs per night. Service was great and worthy of a Michelin star. Staff were knowledgeable and proactive of the menu and attentive to our needs. They also have wine pairing, decent selection of wines, and also wines by the glass.

The menu changes with the seasons so our group began with amuse bouche an array of tartlets. We found the tartlets quite tasty a perfect way to open up our palates for the evening. Their sourdough bread is amazing and is sourced from a bakery but I forget the name. Then we moved onto a scallop tartine and a ravioli in which I opted for the truffle add on. I did find the truffle add on not really worth it. It didn’t bring out the flavor of the dish nor was it fragrant. Since we are a group of 5, we collectively all found the Main protein dishes underwhelming which were a szechuan pepper inspired monkfish with overly salty kale and a grilled chicken dish. While I do find the Szechuan pepper monkfish a bit more creative, the chicken dish was just not good. Finally, we ended the evening with desserts. Presentation of the desserts were very colorful and we honestly loved it. It featured a carrot pudding and cookie based chocolate dessert.

All in all service was Great but the main dishes were underwhelming. I do believe the menu changes frequently so I will say it’s Michelin worthy just dependent...