The London outpost uses British-sourced ingredients, and thus the dishes have evolved into new adaptations across the Channel. Greg’s simple yet inspired cuisine includes trademark techniques such as house-smoked meat and fish, vibrant seasoning and fresh flavours.
The menu is made up of small sharing plates divided into bites, bigger dishes and cheese and dessert. From the delectable nibbles there are the likes of Smoked Anchovies with Neal’s Yard Salted Butter, House Smoked Artic Char with Citrus Fruits & Cauliflower and Clarence’s Court Egg Mimosa with Black Truffle.
From the larger luscious morsels there’s Veal & Scottish Scallop Tartare with Miso, Endive & Parmesan, Duck Foie Gras, Smoked Eel & Beets, Elwy Valley Lamb Parpadelle, Kalamata Olives & Espelette and 100 - days Old Chicken with Keen’s Cheddar & Savagnin Sauce.
Honestly if the descriptions of these sumptuous dishes doesn’t make you run with athletic force to the last vacant table at Frenchie, we can’t help you.
16 Henrietta St, Covent Garden WC2E 8QH