Chef Greg Marchand Impresses At NYCWFF Frenchie Dinner

Chef Greg Marchand

At Hôtel Plaza Athénée on Thursday night, acclaimed chef Greg Marchand gave some lucky New Yorkers a taste of the food he's serving at his celebrated Paris restaurant. 

Hôtel Plaza Athénée Lobby

Last Thursday, Arabelle Restaurant in the Hôtel Plaza Athénée on the Upper East Side was the site of one of the most anticipated 2014 Food Network New York City Wine & Food Festival's dinner events, called "Frenchie: New Bistro Cooking hosted by Gregory Marchand." It was a chance for a lucky few New Yorkers to get a taste of the food being served at Marchand's acclaimed 24-seat Paris bistro, Frenchie. 

Frenchie Dinner Menu

Chef Marchand, also known as "Frenchie," a nickname given to him by famed celebrity chef Jamie Oliver when they were working together at restaurant Fifteen on Old Street, London. His three main courses menu profiled a re-invented bistrot cuisine influenced by Greg Marchand's travels around the world.

Jean Rémy Rapeneau

As it would at any festive evening in France, Champagne popped in the Bar Seine lounge, served with delicious amuse-bouches such as gougères, a specialty from Burgundy. Fourth-generation Champagne producer Jean Rémy Rapeneau, owner of Château de Bligny Champagne, recounted in this intimate atmosphere the fruits of the hard work that helped to create this amazing apéritif.

Guests Enjoying the Meal

Guests shared tables in a small and unique dining room laid out in elegant décor with gold-domed and Murano glass and brass chandeliers. 

Paul Chevalier

As guests waited for chef Marchand's first entrée, sommelier Paul Chevalier kicked things off by explaining the night's paired wines.

Foie Gras Pressé

The first course was a delicious "foie gras pressé" with figs, seasonal mushrooms, and edible flowers. 

Savoring the Sip

The dish was paired with Sangue d'Oro Passito di Pantelleria 2009, an elegant and delicate wine not unlike its namesake, who is none other than French Chanel No. 5 icon and actress Carole Bouquet.

Plums and Moscavido Upside-Down Cake

The grand finale was a plum upside-down cake that was reminiscent of a traditional holiday cake but with a modern and glamorous twist thanks to a dusting of pink powdered sugar. Marchand's desert was served with carménère, a red wine from Chile; the grape variety was originally planted in the Bordeaux's Médoc region, but is now rarely found in France.