The Weekender interview: Greg Marchand

By Joe Lutrario contact

- Last updated on GMT

Frenchie chef Greg Marchand interview

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Greg Marchand open Frenchie in Covent Garden in 2016 following the success of his Paris restaurant of the same name. He now splits his time between London and France.

What image do you currently have on your phone’s wallpaper?
At the moment, it’s a photo of my kids on the beach in Ibiza. It reminds me two things I love – my family and our annual summer holidays.

What was your first job?
My first job was a summer position at a local pizzeria in the seaside commune Batz-sur-Mer, near the town, Guérande in Western France.

Gordon or Marco?
Jamie Oliver.

What was the last film you saw in the cinema?
Three Billboards Outside Ebbing, Missouri starring Frances McDormand.

What is your guiltiest food pleasure?
It would have to be the famous French dessert Paris-Brest; choux pastry filled with hazelnut butter cream… delicious!

Where are you going on your next holiday?
My next holiday is going to be a working holiday. Myself and Julien Burlat (restaurant Dôme) will be holding a four-hands dinner at La Ferme de mon Père, which i is in Le Chalet Zannier in Mageve in the Alps. It will involve amazing food and some hardcore skiing.

What industry figure do you most admire (and why)?
It has to be Danny Meyer.

If you weren’t in restaurants, what would you do?
I would either be an architect or a photographer.

Biggest regret?
Not getting currency exchange insurance when we opened in London.

Pet hate?
No-shows, it’s by far the most infuriating thing.

What’s the oddest thing a customer has said to you?
We had a lactose intolerant customer who came in and ordered our banoffee pie.

Marmite: love it or hate it?
Hate it. 

Describe your cooking style in three words
Simple yet sophisticated.

What country do you next want to visit?
South America

Most overrated food?​ 
Poke bowls.

Restaurant czar for a day – what would you implement?
A better salary and better work conditions for the staff. In addition, I would also encourage a more healthy work-life balance.

What made you want to become a chef?
It’s a long story but it was somewhere in between being an accident and my destiny.

What do you cook at home on your days off?
Pasta. One of my favourites is caccio e pepe.

What advice would you give someone starting out in the industry?
Ask yourself – why?

Which single item of kitchen equipment could you not live without?
Without a doubt, my Vita-Prep (a high powered commercial blender).

iPhone or Android?

What’s the best piece of advice you’ve ever been given?
Be respectful. Always.

What’s your earliest memory?
I can’t remember.

Where do you go when you want to let your hair down?
Groucho Club.

Twitter or Instagram?

Tipple of choice?

What would you choose to eat for your last meal?
Reuben sandwich from Frenchie To Go.

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