More than thirty years of Escalier, and the ever-faithful Grenoblois still retain the spirit: that of refined cuisine in a gentle atmosphere and a style that's a little mannered but always sincere: escargots viennoise de champignons pleurotes et siphon d'ail noir, truite Murgat pousses d'épinards et crème de fenouil, volaille de Bresse purée de topinambour et châtaigne jus acidulé/ The seasonal menu at €49 is a good way to start, and the "Cuillère" menu (each dish in two spoons for two different preparations on the same theme) is still available.