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Address in Paris elaborating meat sorted out on the hand, a kebab and home-made fries.
Headlining for this Grillé (the translation of kebab) great Fred Peneau, a former of Chateaubriand and Dauphin, Hugo Desnoyers, butcher star of the Capital and Marie Carcassonne, hotel consultant after the Hotel School of Lausanne. These three have decided to put the kebab to everyone , while giving him letters of nobility : bread made from spelled flour and organic is from Jean -Luc Poujauran , herbs come from Annie Bertin ( reference on this matter ) , the meat is handpicked , seasoning worked with two sauces ( white farmer with horseradish and cream cheese, or green with green tomato pulp , green pepper and sweet onions in Sicily ), all French fries are homemade and cooked to order, salad is present for the light version and there are even some soups. Conclusion: the meat is excellent, light sauce and for once it's not dripping with grease. Like a kebab, but not really a large counter tables behind which the cooks are busy, all surrounded by white on black tile flooring brushed stainless steel. However, Grillé is closed every night and even on weekends.
Members' reviews on GRILLÉ
J'ai pris le kegré, pain qui semble maison super moelleux excellent ! La viande de veau est très bonne, sélectionnée par Mr Hugo Desnoyers svp ! Bien assaisonnée et en grande quantité. La sauce blanche super bonne, les crudités fraîches et croquant équilibrent parfaitement le sandwich. Pour avoir fait beaucoup de kebab quali et avoir travaillé dans celui élu meilleur de France, je valide clairement Grillé !
Bons produits, bien travaillés. La qualité et la quantité sont là.
Petite réserve sur les frites, je m'attendais a mieux pour du fait maison. Un peu sèches et manque de saveur. Mais sinon c'est validé a fond !