Hello, sunshine

Because it has been that kind of a week. From Sweet Bar Bakery.

Being French

"I really had no idea what was happening on the Paris scene, what was hot and what was not: all I wanted to do was to create a place that was the sum of all my best experiences. 

"I wanted to serve simple yet inventive food, using high-quality ingredients, in a laid-back bistro setting, with affordable prices, a menu that changed daily, and a short but exciting wine list. 

"I guess I was in the right place at the right time: the Paris 'bistronomy' trend was just starting, and the type of food and ambiance I had in mind seemed to be exactly what people were craving.

"Frenchie quickly received great praise from the public as well as the critics. The phone started to ring nonstop, and the reservation book was filled a month ahead. To this day, I still don't understand how it all happened so quickly."

Greg Marchand in "Frenchie: New Bistro Cooking"