Sandro Belle, inventive and passionate

Sandro Belle

This young chef was lucky enough to grow up in the country, among orchards, farms, and vegetable gardens. His grandmothers taught him very early on a taste for seasonal produce. After being trained by Marc Veyrat between avant-garde dishes and audacious textures, he then left to discover the exotic and captivating cuisine of French Polynesia on the island of Bora Bora. With this experience under his belt, Sandro Belle offers traditional cooking accentuated with a zest of originality, a pinch of inventiveness, mixed with passion and respect for the ingredients at the Louis 10.

He reworks traditional local and French dishes, all the while playing with salty and sweet tastes, as with his tuna with mango and foie gras. This establishment is at the forefront of French dining with its light menu and its fine sampler menu that suggests a wine pairing for each dish. Nine Grands Crus wines are on the menu.

 

Stéphane Froidevaux, a chef inspired by the mountains

Stéphane Froidevaux

Chef of the restaurant Le Fantin Latour, originally from Briançon, Stéphane Froideveaux loves the outdoors and the mountains. He has developed a veritable passion for culinary botany, and even knows the Latin names of many of his ingredients. Self-taught, he develops a very personal cuisine based on aromatic herbs that he grows right on the restaurant terrace and on wild plants. A determined believer in local produce, he looks to highlight small-time growers and produces by supplying the restaurant from local farms and shops such as the Bayard cheese shop, the farms of the ADAYG (Association for the Development of Agriculture in the Grenoble Y), and local and organic markets. The chef develops a cuisine inspired by the mountains and each dinner is the fruit of painstaking elaboration and maturing, for a light, balanced cuisine based on vegetables and grains which he mixes marvellously.

 

Christophe Aribert, guided by emotions

Christophe Aribert

This young, inventive, and dynamic chef offers a cuisine that reflects who he is. After arriving at Les Terrasses in 1999, it only took him one year to win his first star in the 2000 Michelin guide, with a second shortly following in 2002. His secret? Creating original yet simple dishes that sublime each product. With Christophe Aribert, the product is king. The seasonings, sauces, and mixes with other products are only there to accompany, never to mask the high quality of the base ingredients.

This 36 year old prodigy seeks to create a gustative emotion in his guests; he reminds us that "without emotion, the dish is dull." He cultivates a veritable partnership with the local producers who supply him, even going so far as to help them get started in the business. Christophe Aribert also reserves a place of honor for typically local products like Antésite (aromatic liquorice concentrate produced in Voiron) which he uses with talent, integrating it in an onion base for an unexpectedly pleasant taste.

 

Laurent Gras, chef of a hundred year old restaurant

Laurent Gras

Behind the stove at the Chez Le Per'Gras restaurant, Laurent is the fifth generation in a family of chefs.

He took control of the restaurant in 1996, a symbolic year, as the restaurant was founded in 1896.

As for the cuisine, Laurent Gras succeeds in finding the audacious balance between traditional and modern cooking.

Tradition is, among other things, the Dauphinois gratin served as a side, from an authentic recipe handed down from his great grand mother, with an unmistakeable taste. From a family who originally also worked as farmers, serving their own products in the restaurant, Laurent Gras today stocks his kitchen with meats, cheeses, and vegetables from diverse producers from the Grenoble Y.

But he also was clever enought to develop fine dining dishes, like duck foie gras, plain for with figs. His recent creation is mango and vanilla duck foie gras. His labor of love and respect for fresh, quality products makes his cuisine stand out. On his plates, no frilly extras, just a quest for authentic tastes and savours for each product, as is the case with his millet filet, at the same time firm and melt-in-your-mouth, accentuated by a delicate scallop sauce.

 

Agnès Chotin, an imperial woman chef

Agnès Chotin

After receiving a diploma in hotel and restaurant management in Reims in 1988, Agnès Chotin headed a hotel-restaurant in Anjou for two years before coming to Grenoble.

In 1992, she became a part of the l'Auberge Napoléon as second de cuisine. Frédéric Caby, head restaurateur, quickly noticed her talents and named her chef at the age of 25. Before bringing her dishes to life, Agnès Chotin sketches them out with pencil and paper.

This perfectionist, an ambassador of light cooking, uses her training in naturopathy to get the most benefits and savours out of each plant that goes into her cuisine.  

Furthermore, she privileges the work of local producers to supply her kitchen: Autrans pigeons, Réaumont fish, fruits and vegetables from the Biocoop cooperative. It's her way of highlighting the quality of local products and helping her international clients to discover all our region has to offer.

 

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