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Gastronomic restaurant with terrace concocting meat and fish dishes, fresh from the market and in season.
Griotte is a gourmet restaurant with its own location and chef. The chef is Eric Houis who receives you in this beautiful bourgeois house of the late nineteenth century, at the five salons with sober and impeccable decoration, of high standing and at the shady terrace, in a very pleasant garden. The service is impeccable and respectful, we receive you very well and care for your comfort and satisfaction. The kitchen is perfect, meat and fish, fresh on the market or seasonal, and their preparations highlight all their flavors. With Eric, pat the Saint-Jacques shell on an artichoke background with a cream of spinach, the veal cream filet of mushrooms barded to kasha, the abyss of abalone on bed of fungi or veal veal to morilles. An establishment that is constantly renewed and in what way, but also offers an affordable midday formula for demanding papillae.
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