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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.
Members' reviews on LE GRENIER A SEL
et rendent le service difficile : pas de possibilité de reculer sa chaise.
Sinon tout est parfait
Je recommande
Très bonne cuisine
Rapport qualité/prix excellente