Marie GRICOURT
Chef : 1 restaurant Marie Gricourt was the first woman to be hired in the Élysée Palace kitchens, and trained under Christophe Hay, among others.
Like many cooks of her generation, Marie Gricourt began her career with a conventional education, graduating with a general baccalaureate. "However, I always knew I'd be a cook," she confides. The daughter of a chef who worked for 35 years at the French Ministry of Finance, she grew up with cooking as her daily language, nourished by memories of shared dishes and passed-on gestures.
From the great Parisian houses to the demands of the profession
She began her career at Sébastien Gravé, Les Fables de la Fontaine and Pottoka, before moving to the Pré Catelan. "In 2013, she was crowned France's Best Apprentice, a decisive step.
Her career continued in prestigious establishments: L'Arôme, Le Diane at Fouquet's, then Le Bristol. In 2017, she became the first woman to join the kitchens of the Élysée Palace, after passing the competition organized by Guillaume Gomez. " A happy, family atmosphere, despite the demands. "
Her path then crossed that of Christophe Hay, with whom she spent a year before taking over the reins at La Table d'à Côté, in Ardon. It wasn't long before she felt the need to fully express her vision. "Our points of view were becoming too divergent. So I decided to set up my own restaurant .
Gric, a family home in the heart of Orléans
Opened in September 2023 , Gric is located near Les Halles d'Orléans, in a place steeped in history. Marie Gricourt's cuisine is bourgeois, popular and sincere, designed to bring people together. "I wanted to recreate the spirit of large family gatherings, with dishes that everyone understands.
egg mayonnaise, world champion in 2025, "paternal"scallops, puff pastries, pies and seasonal dishes make up a gourmet menu that is both accessible and rigorous. " No fuss, but sincere " .
A chef attentive to people
At Gric, the collective spirit is central. "There's no heavy-handed hierarchy, and everyone knows their role, " says the chef, who is also clear about her commitment to controlled work rates and a better work-life balance for her teams. A choice that can be felt in the dining room, which is always full.
Distinguished right from the start by Gault&Millau (12.5/20) and the Cuisine des Prairies et des Pâturages trophy, Marie Gricourt's cuisine in Orléans is as fair as it is generous.
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