Flair Magazine Set in the heart of Paris, next to the Eiffel tower, the Californian brasserie FR\AME is definitely the place to go for a scrumptious meal! For the décor, interior designer, architect–and scenarist Christophe Pillet created a lively and modern setting, as unique as it is timeless.
By Hend Seif El Din
In the kitchen, Chef Andrew Wigger, used his culinary expertise and savoir-faire to create innovative Californian dishes influenced by subtle French flavors. With its open kitchen, private room, bar, vinoteca and stunning terrace, the brasserie prides itself on its creativity. Throughout the day, from breakfast to dinner, from tea-time to cocktails, FR\AME offers an inventive and extensive menu. Beyond a simple restaurant, it is a laid-back Franco-Californian brasserie, a space of freedom, embodying a West Coast attitude in a Parisian setting.
As for the design of FR\AME, Pillet believes “when one designs a restaurant, we must think of the story we want to tell to those who will visit it. The work of a designer is that of being a narrator, of telling a story to someone, and for this one to be understandable, it must be simple.” Pillet is one of the rare French designers to enjoy international recognition due to the quality and variety of his creations. Architecture, furniture, product design and artistic direction are only some of the fields explored by him while his name continues to be associated with important brands and projects of great scale. For FR\AME, Pillet imagined a space that opens onto Paris, where modernity and comfort come together with a quintessentially Parisian elegance and simplicity. For this Californian brasserie, the designer focused on a mineral décor inspired by nature. The predominant warm grey tones of the décor are contrasted with colorful pieces that bring it to life. Wood, marble and leather combined with patina and bronze add an enriching touch to this environment.
“French cuisine techniques are central to the Californian one, the only thing that changes is the ingredients used to create the dishes. My history with meats and food products is an integral part of my culinarian knowledge. Even as a child, I used to put beans in cans and make my own strawberry jam.” Andrew Wigger – Chef
Wigger grew up in Northwest Missouri in the midst of a family of local farmers. This led him to learn about hunting and fishing and to develop a deep respect for the earth’s produce from a young age. His career as a chef started as an apprentice at the Phillips Hotel in Kansas City and kept developing as he worked alongside renowned chefs such as Lidia Bastianich, Michael Smith and Kevin Dundon at Raglan Road.
In 2009, following his dream of learning the secrets of French cuisine, Andrew moved to California to work alongside Pascal Olhats at The Brasserie in Newport Beach. Here, he mastered the principles of Californian cuisine, including how to work with French and local ingredients, while working as Sous-chef at the Zimzala, in the Shorebreak Hotel on Huntington Beach. These rich and notable experiences have led Andrew to the next big step in his career: to run his own kitchen as the Head Chef of FR\AME in Paris.
FR\AME’s exciting and innovative plates are prepared by the talented young chef in front of client’s eyes in a stunning open kitchen. This interactive space leads to the awakening of clients’ senses who can not only see but also smell the captivating scents emerging from the plates being created. Sweet and salty, the use of spices and a strong Mexican influence characterize the menu. The restaurant’s dishes are created exclusively using local produce. Some of the vegetables and herbs used in the kitchen and in the bar are even grown in the brasserie’s garden and their honey is produced by the 8 beehives kept on the rooftop of the building in which FR\AME is housed. Not to be missed is FR\AME’s revisited burger: gruyere cheese, tomato, red pepper jam and rocket salad accompanied with avocado fries and home-made coriander mayonnaise. Cod Tacos marinated with tequila, mango, guacamole, and cabbage or a rustic flatbread with goat’s cheese, pear slices, rocket salad and a balsamic dressing are great options for an entrée or to share as finger food. And to finish your dinner, indulge in a delicious “she’s cake” by Sephora Saada. These come in different flavors, ranging from coconut to wasabi and will change according to the seasons.
Breakfast will be served starting in June.
The FR\AME experience is further enhanced by it’s out of the ordinary cocktails and selection of French and International wines. The Brasserie’s signature cocktails combine bold flavors with authentic ingredients inspired by Californian culture and valleys.
Fresh fruits, wine, fresh hand-picked ingredients, Grand Marnier, and Pastis are central ingredients to these creations. Choose from the fifteen wines selected by Olivier Poussier, one of the world’s top sommeliers. FR\AME’s Vinoteca, an elegant distributor machine, proposes a complete refined selection of red, white and rosé wines and Champagne by the glass.
Courtesy of www.framebrasserie.com
