Raised in an orphanage, where he would take refuge in the kitchen to avoid the rough-and-tumble of the yard, Greg Marchand started cooking as teenager and completed culinary school in France. But then, with no one and nothing to keep him there, he left to cook in the great kitchens of the world, from Gramercy Tavern in New York to the Mandarin Oriental in Hong Kong. Six years ago, he returned home to become one of the most talked-about chefs in Paris. His food is an exceptional amalgam of French technique, reverence for fine product, and the best and most interesting flavours and methods he encountered during the 12 years he spent cooking around the world. His game-changing restaurant, Frenchie, has breathed new life into the French bistro scene, with food that is so exuberant, so interesting, that Anthony Bourdain has shot a No Reservations segment there. And it's where those in the know, including Alice Waters and Ruth Reichl, go to eat while in Paris.
About the Author
Gregory Marchand has been a runner and competitive athlete all his life. Since suffering a cardiac arrest and subsequently undergoing open-heart surgery in 1998, his running has continued to be a major focus in his life but now as a source of wellness and spiritual growth rather than competition. An educator and counsellor for over 25 years, Marchand is also a prolific freelance writer, having published over 100 magazine and newspaper articles. He and his wife, Debbie, live on Vancouver Island and are newly-hatched empty nesters with three grown children.
In his beautifully illustrated debut cookbook, "Frenchie: New Bistro Cooking," Marchand makes his vibrant recipes totally accessible for the home cook. " BookPage""
Number Of Pages: 144
Published: 1st May 2014
Dimensions (cm): 23.5 x 18.8 x 1.9
Weight (kg): 0.63