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The stone house houses a venerable cellar dating back to the sixteenth century for a rustic and medieval atmosphere. Maps do not vary for years, but why change what makes the site successful. There are no more regional entries, with snails, chopped ham or Gaudillère pork rillets. Main flat side, here the carnassiers will be happy. From meat to grill, into sauce, meldue. Filet beef, intertwined, from the pig foot, from Troyes's annotate, grilled on the brass of the imposing chimney. Another marsh of the master of the household: the burgundian fondue, wine grower (wine-made), peasant (chicken white) or the granier of the Grenier (chicken and beef). In this rustic setting, you can enjoy wines from the cru (24 references from the surrounding winemakers). Desserts also play the classic card, chocolate cake, brulated cream, etc. An address that heats up bodies and hearts.
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Members' reviews on LE GRENIER A SEL
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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Le repas était vraiment très bon et le service impeccable.
Nous cherchions à nous arrêter pour couper la route en deux, et nous n'avons pas du tout été déçus.
Après avoir lu certains commentaires disant que la salle est surchargée de monde, alors oui il y a beaucoup de monde, et on nous sommes un peu serrés. Et alors ?
Tant mieux non si ce restaurant à la cuisine maison et authentique fonctionne !
Enfin de notre coté, nous avons été ravis !