Summary: In a spacious dining room, it blends market techniques with polished sauces.
Restaurant Pierre Grein offers a handsome contemporary dining room where a local, market‑driven kitchen crafts precise, high level cuisine. Dishes include soupe au pistou in an eau de tomate, an œuf parfait sous espuma de parmesan et crème de tomate façon grand-mère, tuna with risotto de petit épeautre, courgette et basilic, veal quasi rôti with cannelloni of mushrooms and foie gras, and a vacherin style raspberry dessert.