From a 5-star hotel in Paris to the rustic Patagonia. Marc's journey is, to say the least, cinematic. He trained in hotel administration and worked in luxury hotels, where he learned the discipline and rigor of excellence standards. However, his connection with Argentina began unexpectedly in 2003: far from luxury, he traveled through the south working in a sheep shearing crew. After searching for his place in Salta and Cafayate, it was finally Buenos Aires, the city that conquered him. The birth of an icon: "Lo del Francés" After gaining more experience in Spain, Sweden, and Ireland, Marc definitively settled in the country in 2011. On July 15, 2015, on a corner that seemed to be waiting for him, he opened the doors to his dream. The name "Lo del Francés" was not random: he sought to "humanize" the place and reflect the closeness he feels with San Telmo, a neighborhood he defines as the "Argentine Montmartre" for its community spirit where neighbors greet each other in the street. The gastronomic proposal A Bistrot with the heart of a traditional eatery. The establishment operates under the concept of a bistrot—the French equivalent of a Buenos Aires eatery—achieving a romantic and relaxed atmosphere. San Juan and Bolivar, in the heart of San Telmo, Buenos Aires. It's a corner that Marc defines as part of the "Argentine Montmartre." Concept: A bistrot that functions as the French version of a Buenos Aires eatery, with a romantic and relaxed atmosphere. Recommended dishes: Onion soup: The recipe is the house's best-kept secret. "Florentine" Milanesa: An original fusion of sirloin, béchamel, spinach, and soft-boiled egg. Classics: Boeuf Bourguignon, Cassoulet, and Baked Camembert. Desserts: Daily preparation with options like Crème brûlée and Tatin. Anniversary day: The restaurant celebrates its opening every July 15 (inaugurated in 2015). The menu balances European technique with local taste: The Untouchables: Dishes that cannot be missed, such as the iconic onion soup (whose recipe is a closely guarded secret), Boeuf Bourguignon, Cassoulet, and Baked Camembert with honey and walnuts. Local fusion: The "Florentine" milanesa stands out, a sirloin dish with béchamel, spinach, and soft-boiled egg, designed to unite the familiar Argentine flavor with French technique. Sweet finale: A short but infallible dessert menu with classics like Crème brûlée, Marquise, and Tatin, always guaranteeing fresh products and daily rotation. Emotional heritage of the neighborhood For Marc, his team is his family and San Telmo is his place in the world. He values the community that has formed around the restaurant, especially after the support from neighbors during the pandemic, which consolidated his bistrot as part of the neighborhood's emotional heritage. Practical Guide: Lo del Francés Location: It is located at the iconic intersection of Av...
