HOME > Chowhound > France >

Discussion

Frenchie's

I had a lovely dinner at Frenchie's last year. Is it still as good as I remember?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I had a lovely meal there in late June, just as nice as the time before.

    1. Had a very fine meal there this past Friday. The balance of the gaspacho and the truffled honey on the cheese still come to mind but every other thing was equal to expectations. One table of loud English-speakers was jammed in that corner near the toilette so they weren't too much of a problem. The server was a pleasure.

      A treat in early August when there are so few options.

      1. Several on this board have implied that Frenchie's is not what it was when it opened. I can only say that my one experience in May was wonderful and I'd return again over any other place for lunch. (Only had lunch and can't speak to dinner.) My plans for our next Paris trip include begging for a reservation as soon as possible after arrival.

        2 Replies
        1. re: hychka

          "Several on this board have implied that Frenchie's is not what it was when it opened. "
          I disagree, having been when Marchand opened and after. It ain't the lost grail, but what is?

          1. re: John Talbott

            Hmmmm. Maybe I should change my screen name to oddmanout. We were quite taken with Frenchie when we first visited. But each subsequent meal (4) has failed to get our positive attention. In fact, I am holding September reservations that I am probably going to cancel when they reopen. A chaque son goût.

            I write this not to be negative but to put some perspective on the Frenchie as, to use JT's simile, Holy Grail. It was an amazing value play when it opened but now I'd rather spend an additional 5€ or so elsewhere.

        2. A head's up:
          I went by Frenchie's today to snag a couple of rez's and Gregory Marchand told me as of 2011 he would no longer be serving lunch but rather two services at dinner.

          4 Replies
          1. re: John Talbott

            Just wondering, would you know if he's accepting reservations for 2011 yet? Also, did he tell you the times of the seatings?

            1. re: Nancy S.

              "re: John Talbott Nancy S. Nov 23, 2010
              Just wondering, would you know if he's accepting reservations for 2011 yet?"
              No idea
              " Also, did he tell you the times of the seatings?"
              Nope - he said something like 7:30 for the Anglos: 9:30 for the French, but drop by.

              1. re: John Talbott

                Thanks John. I only wish stopping by were an option -- but alas, the commute from 91st and Park is just a bit too far. I'll have to rely on the telephone.

                1. re: Nancy S.

                  Well that's a problem with Frenchie and Spring; the former only accepts annulations on the messagerie, the latter is hard to get through to. And after 25 years on 94th between Columbus and Amsterdam, I'm a "free man in Paris".

          2. I try opening thier web site but can't get pass the home screen for Frenchie

            9 Replies
            1. re: Acacia67

              That is the site - one page (apart from the link to a map under Plan).

              1. re: PhilD

                That sucks, what good is having a link like that?

                1. re: Acacia67

                  Why does it need more...? It is booked solid for months: why incur the cost of s spiffy web site if it isn't going to add any extra value to his business...?

                  1. re: PhilD

                    Would at least like a glimps of the menu and such. But as we see everyone has their thoughts on this.

                    1. re: Acacia67

                      In a perfect world, many more restaurants would also supply this information. What is often annoying is arriving at a restaurant to find that the current menu has little to do with the one posted on a website. Maybe less but more accurate information is better.

                      1. re: mangeur

                        In France, as you know Mangeur, the website and even the chalkboard/ardoise/menu posted outside don't necessarily reflect today's choices.
                        They give you a hint of things, but since, say, someone like Daniel Rose of Spring, serves different meals every day, one must be flexible (think Alice Waters.) But said-same Daniel, says his wine list is now on his site.
                        And while Americans depend on the internet and resto websites to tell them everything, it's simply not the case here.
                        If you must have one dish, one meal, then you need to consult the book of about the same name.

                        1. re: John Talbott

                          I was just suggesting the impossibility of current and correct website menus, particularly in market driven kitchens. I, personally, find it alarming when a website offers what is purported to be an etched-in-stone carte because to maintain one requires the use of other than the freshest of produce.

                          1. re: mangeur

                            Many restaurants all over the world update their website menus daily. It takes less time than rewriting the ardoise. But I agree that if you're booked solid and you're counting on the hoards of tourists who'll be convinced to dine at 19:30 (why not 17:30? or 16:30?) then there's no reason to make an effort.

                            1. re: QdeBro

                              I can't refute your statistics. But in the end, I'd rather they concentrate their attention to the kitchen and more importantly, smooth service.