GRAMME 11

Gramme's culinary approach centers on seasonal ingredients transformed into creative small plates that encourage sharing and discovery. The kitchen draws from a broad palette of influences while maintaining a distinctly Parisian bistrot sensibility—dishes feel both familiar and surprising, comforting yet adventurous.

The menu's format allows for genuine exploration. With small plates priced between €5 and €14, you can sample widely across the kitchen's offerings, building your own tasting menu based on appetite and curiosity. This approach suits both the solo diner wanting variety and groups looking to share multiple dishes.

Signature preparations showcase the kitchen's range and creativity. The Vietnamese-style stuffed cabbage with shrimp and pork demonstrates technical skill and cultural fluency, wrapping delicate seafood and meat in tender cabbage leaves with aromatic seasonings. The pumpkin cream over kimchi represents the menu's fusion sensibility—French technique meeting Korean fermentation in a dish that's both warming and boldly flavored.

Vegetable preparations receive particular attention. The romanesco broccoli skewers highlight the ingredient's natural beauty and nutty flavor through careful roasting, while the giant oyster mushroom toast transforms humble fungi into a substantial, satisfying dish. These vegetarian options aren't afterthoughts but fully realized dishes that stand alongside the menu's meat and seafood offerings.

The kitchen also excels at reimagining bistrot classics. Traditional preparations get subtle updates that respect their origins while adding contemporary touches. Roast beef appears alongside more adventurous offerings, providing a familiar anchor for those wanting something recognizable. The stuffed cabbage—a French classic—gets reinterpreted through Vietnamese flavors, showing how the kitchen bridges traditions.

Soups demonstrate the kitchen's commitment to comfort and flavor. The shiitake rice soup offers warming, umami-rich satisfaction, perfect for cooler evenings or as a lighter option among richer small plates.

Weekend brunch expands the repertoire with generous offerings that have developed their own following. House-made granola showcases the kitchen's attention to detail even in simpler preparations, while fried chicken sandwiches satisfy weekend cravings with perfectly crispy, juicy chicken.

Desserts maintain the menu's creative spirit. Profiteroles filled with hojicha ice cream transform the classic French pastry with Japanese roasted green tea, creating an unexpected but harmonious combination. The burnt cheesecake offers rich, creamy satisfaction with the slight bitterness of its caramelized top providing balance.

The food at Gramme works because it never tries too hard. Dishes are creative without being precious, bold without being aggressive, and comforting without being boring. The kitchen understands that seasonal ingredients, treated with respect and imagination, create the most satisfying meals—whether you're stopping by for a quick bite or settling in for a full evening of grazing.