Pedestrians walk past Chef Greg Marchand's restaurant Frenchie in Paris on Thursday, Feb. 13, 2014. Center of haute cuisine, Paris has been a relative latecomer to the idea of fresh food with local ingredients at prices more for the masses. Marchand, who had by then spent his professional life abroad, was unwittingly ready. (AP Photo/Michel Euler)
Read: Chef Brings Fresh, Local Movement to Paris
Chef Greg Marchand speaks to the Associated Press during an interview in his restaurant Frenchie in Paris on Thursday, Feb. 13, 2014. "A lot of young chefs - I'm part of it - open a restaurant with no investor, so with not much money. It's often small places, with no designer work because they cannot afford it. But what we have is a craft, knowledge, experience," he said. (AP Photo/Michel Euler)
This Feb. 10, 2014 photo shows the ingredients for roasted carrot, orange and avacado salad in Concord, N.H. The recipe is adapted from Greg Marchand's cookbook, "Frenchie." (AP Photo/Matthew Mead)
A cookbook by chef Greg Marchand is diplayed on a shelf at the Frenchie wine bar in Paris on Thursday, Feb. 13, 2014. Frenchie, the Marchand founded in 2009 after leaving New York’s Gramercy Tavern, has become a destination for as many diners as can snag a reservation. For the many who are shut out of the restaurant, he has a cookbook coming out in March. (AP Photo/Michel Euler)
