Le Grizzly

74230 THÔNES

13/20
Chef's Restaurant

Cooking French | Grill & barbecue

Gault&Millau's review

13/20

Chef's Restaurant If Édouard is there... There are inspired cooks, some with talent. Édouard has the gift. And he didn't do it alone, because he added a lot of hard work, curiosity, thirst and hunger. He's both a fighter and a poet, our 2011 Chef of the Year, who's entering the Bocuse d'or with little to prove. Yes, when Édouard Loubet livens up the dining room and the kitchens, Le Grizzly, that pleasant runway table at the tip of Beauregard, starts to roar. The little truffle pizza, the bull terrine, the pissaladière are all reminiscent of the charms of Bonnieux, in the days of the 5 toques, a soft trout seasoned to perfection, the lamb confit 7h, the pike quenelle... The other day, the lamb was so beautiful that the chef decided to put the liver on the menu, a pure delight, rolled in herbs, silky and powerful at the same time, with the addictive matafans and vegetables of the moment. The desserts speak for themselves, like this upside-down blueberry tart, creamy to perfection. The cellar is Provençal (Luberon vineyards with house vintages) and Savoyard, and the prices higher than in a kebab shack.

Plan

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Opening

Opened today

Monday Lunch Dinner

Tuesday Lunch Dinner

Wednesday Lunch Dinner

Thursday Lunch Dinner

Friday Lunch Dinner

Saturday Lunch Dinner

Sunday Lunch Dinner

People

Chef

Pastry Cook

Sommelier

Menu A la carte

Starter Tomme blanche de la ferme de Lorette, Huile d’olive et basilic frais €19 Salade de haricots verts à la menthe Champignons noisettes grillées, mayonnaise à l’estragon €22

Main course Agneau de Savoie confit 7 heures & gratin de mamie €28 Saucisse de Gibier maison & purée de pomme de terre au sapin €24

Dessert Fraisier fou €10 Tarte aux myrtilles renversée en verrine €10