He had me at hello. No seriously, I speak French like sling blade, so when Greg Marchand the chef at Frenchie in Paris said “Hello” in English, I was smitten. The meal that followed that night was one of the best examples of ingredient love and technique restraint that’s quite frankly hard to find in Paris. We started with the smoked trout, a mesquite smoked filet served over avocado puree with pickles and dill. Our main course was a pleasantly salty roasted fork tender pork over cranberry beans, with favas and baby carrots both sweet and still slightly crunchy. Dessert was a milky panna cotta just barely set and served with red fruit coulis and a topping of fresh raspberries.