Frenchy’ s is a restaurant at the Roissy airport where you will taste delicious classics carried out by the chief Gilles Epié.
After Chef Gilles Epié realized his dream by acquiring a restaurant near the Champs – Elysees: Citrus Etoile, he now also drops his bags at the Charles de Gaulle aiport in Paris at his bistro Frenchy’s, a place that is much like him; welcoming and warm.
As a culinary consultant, he was asked to lend his brand to Frenchy’s, which just opened its doors in the connecting building between terminals 2A and 2C. Chef Gilles Epié , who earned his Michelin star at the young age of 22 (which is to this day still the record for youngest chef to receive one) revisits bistro food inspired by his ten years of experience in the US. The resturant has that Parisian brasserie decor, seats 150 , offers a full bar and is open from breakfast to dinner so travelers can eat on the go. Food can be enjoyed in the restaurant but also is available “to-go”. Frenchy’s offers fast and accessible fare.
For a chef accustomed to gastronomic cuisine, what is the challenge in opening the restaurant in the airport ?
With almost 90 million passengers a year, it is an exceptional opportunity to access many people. I love to have more customers be able to taste my cuisine. The idea of a resturant that would serve so many different people seduced me . The opening exceded our highest expectations with five hundred customers a day . I want passengers to leave France with a one last great memory, a full stomach and a smile.
Frenchy’s offers quick dishes and to-go . Would you concider it new territory for you?
Absolutely . We had to adapt to the expectations of international customers and the time constraints were a lot to address. People need different meals as they are coming from all over the world. We accommodate everyone.
This menu is also more diverse: soups , salads and pancakes, and for those who weren’t able to travel to Brittany, a hot dog with a very spicy mustard, a French specialty, and even a turkey burger with Fourme d’Ambert , a wonderful blue cheese.
What have you cooked ?
Some classics, such as flank steak with shallots and French fries. Some of my specialties , like my herring-style salmon and braised beef cheek with polenta There’s something for everyone, including a childrens menu . Dishes are served in less than five minute to 20 to be consistent with the french’s page under the consulting section.