Le Grenier
It’s the wonderful traditional French cuisine that brings people back year and year to one of the longest-running restaurants on the island. Chef-owner Jean Dupon from the Lyon region of France knows exactly how to satisfy with local ingredients. So you might start with mussels steamed in Pernod, move on to the flambéed lobster Normande (with apples and Calvados), and end with profiteroles au chocolate.
It’s the wonderful traditional French cuisine that brings people back year and year to one of the longest-running restaurants on the island. Chef-owner Jean Dupon from the Lyon region of France knows exactly how to satisfy with local ingredients. So you might start with mussels steamed in Pernod, move on to the flambéed lobster Normande (with apples and Calvados), and end with profiteroles au chocolate.
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