Chef Grégory Marchand from Frenchie does us the honor of sharing his uncomplicated terroir cuisine, with proudly assumed Franglais accents. On this week’s menu, the chef invites you to cook with Petrossian specialties through French-inspired recipes, enhanced with Anglo-Saxon and American touches.
As an introduction, Chef Grégory Marchand from his restaurant Frenchie, rue du Nil, has a few words:
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What is the Panier Particulier?
The Panier Particulier, a solidarity initiative in limited edition, was created during the lockdown of April 2020 to cook 5 easy recipes from the personal notebook of a great French chef, using carefully selected premium ingredients. This limited-edition basket is no longer available, but Petrossian specialties to cook these recipes are available for online purchase on the Petrossian website and in all our boutiques.
Which ingredients make up Grégory Marchand’s menu?
This week, Grégory Marchand selects 5 Franco-English inspired recipes that are easy to recreate at home, featuring Petrossian specialties such as French Baeri caviar and Tsar Cut® beetroot smoked salmon; rare ingredients like smoked ricotta, buttermilk, and quesadillas; as well as market produce like fresh peas, rhubarb, and cooked beetroot.
To give you a taste, the recipes for the Tsar Cut® beetroot smoked salmon and the FTG “street food” recipe, the Fried Chicken with caviar, have been unveiled throughout the week on the blog.
A solidarity basket
In addition to strengthening the bond between chef and producers, this Panier Particulier was also a solidarity initiative: 10% of sales were donated to the Merci Endowment Fund chosen by the Michelin-starred Frenchie chef. This fund works to give women, men, and children the opportunity to build a future by improving their living conditions, particularly in the educational, social, health, economic, and cultural fields.
This limited edition of the Panier Particulier by Grégory Marchand is no longer available.
Photography: Grégory Marchand
