Le Grand Restaurant

The cuisine at Le Grand Restaurant represents Chef Jean-François Piège's most personal and ambitious culinary vision, a celebration of French gastronomic heritage reimagined through contemporary technique and creativity. At its heart is the concept of 'Tour de France des Territoires & Mijotés Modernes'—a culinary journey through France's diverse regions, with a particular focus on elevating the traditional art of slow-cooking to haute cuisine status.

Chef Piège's approach is distinctly French, rooted in classical technique but expressed with modern sensibility and innovation. His cuisine is frank and distinctive, characterized by pure flavors, impeccable execution, and a deep respect for ingredients. The exclusive tasting menu format—there is no à la carte option—allows the chef complete creative freedom to showcase his vision, with menus evolving based on seasonal availability and creative inspiration.

The mijotés modernes are the restaurant's signature, transforming humble slow-cooked dishes into sophisticated culinary masterpieces. These preparations demonstrate Piège's technical mastery and his ability to extract maximum flavor and texture from each ingredient through patient, precise cooking. Among the most celebrated dishes are the extraordinary ris de veau served on walnut shells with whelks, a preparation that showcases the chef's innovative approach to presentation and flavor combination, and the magnificent Breton blue lobster, prepared with the precision and care that has become Piège's hallmark.

The menu offers both fish and meat options of exceptional quality, each dish representing the pinnacle of French culinary craftsmanship. Ingredients are sourced with meticulous care, reflecting the chef's commitment to showcasing France's finest products. The cooking techniques range from traditional slow-braising to modern precision methods, always in service of flavor and texture.

For those seeking the ultimate indulgence, the 'Grand Dessert' transforms the final course into its own spectacular journey—a six-service dessert tasting that demonstrates the same creativity and technical excellence as the savory courses. This optional addition elevates the sweet conclusion to the same level of artistry as the rest of the meal.

The wine program matches the cuisine's ambition, with an impressive cellar of approximately 3,000 references carefully curated to complement Chef Piège's creations. The sommelier team provides expert guidance through pairings that enhance each dish.

Chef Jean-François Piège brings decades of experience to Le Grand Restaurant, having earned his reputation at some of France's most prestigious establishments. His cuisine reflects a deep understanding of French culinary tradition combined with the confidence to push boundaries and explore new territories. At Le Grand Restaurant, he has created a space where he can express his most personal culinary vision, resulting in food that is both intellectually stimulating and deeply satisfying—a true expression of modern French gastronomy at its finest.