We dined - five of us (all professional food guys) - last week at Franck, which is probably my 20th time there. At least 20 more will follow.
The menu is simple - white chalk and black board - and its relatively short length is a tribute to focus and product selection.
The charcuterie at Franck is probably the top in Shanghai: great salami, prosciutto and coppa. The bread was SPECTACULAR. Reviewer Toby Simkin is spot on: the foie gras was a fantasy of smooth and buttery heaven. One weak point was the table-side olive oil, about which none of us was sure.
My lamb chops were beautifully cooked and seasoned but I do miss the lentil accompaniment that was standard on plates during the time of a former (Japanese) chef.
The wine room at Franck is a jewelry box full of little gems - a collection of wines you'd have to work hard to find elsewhere in Shanghai. Our oenophile friend Walter selected a beautiful bottle of burgundy, wonderfully light, deliciously bouncy.
The service at Franck just gets better and better - one of the not so great aspects of the bistro in its earlier days. Reservations are a breeze. A "feels like home" blanket-i-ness now typifies the place.
In short - among the best in Shanghai for food quality and preparation; great bistro pulse; wine; service; the place really has it all.
Not inexpensive, as other reviewers have said - but worth the freight. Their food costs cannot be small at this level of quality.
Deserts need work . . . .
Merci, Franck; merci, Simon !!
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.