Frenchie

Gregory Marchand, the eponymous “Frenchie,” opened the London outpost of his beloved Paris bistro in 2016. He pulls in influences from a decade in British kitchens (at the Savoy Grill, Mandarin Oriental, Electric House and Fifteen) and from his time at the forefront of French bistronomy. His experimentation gives rise to the likes of smoked tarama macarons and bacon scones with maple and clotted cream; foie gras pressé with Gariguette strawberries; and Elwy Valley lamb with artichokes barigoule and salted lemons. Sit at the counter or at closely packed zinc tables. A good shout pre-theater.