Juxtaposing flavours blend beautifully in these recipes.
Gregory Marchand started cooking very early in life while living at an orphanage in Nantes. From there he attended chef school and worked in London with Jamie Oliver at Fifteen and in New York City at the Gramercy Tavern. Returning to France, Marchand opened Parisian restaurant Frenchie (after the nickname Jamie Oliver gave him), where reservations are hard to come by (he's since opened a wine bar across the street to handle the overflow.) Inspired by Marchand's travels, Frenchie's menu is populated by fare such as pulled-pork sandwiches, so it's not entirely French in style. His new cookbook, Frenchie also cherry-picks ingredients and dishes from around the globe to create new tastes, based on the season. For a summer starter that mixes sweet with tangy, try Marchand's fresh peaches, smoked mozzarella and aged balsamic recipe.