Gravelier (Le)
Neighborhood: City centre - Mériadeck
Phone: +33 5 56 48 17 15
Fax: +33 5 56 51 96 07
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Hiding behind a brasserie façade is a modern interior, minimalist in design. The chef, Yves Gravelier, gave his name to this establishment dedicated to regional cuisine, which varies with the seasons: Brasero (charcoal grill) of mullet, fricassée de langoustines et ris de veau au zeste d’agrumes (casserole of crayfish and calf sweetbreads with citrus zest), club-sandwich with cod, ham, lamb’s lettuce and horseradish , half a pigeon flavoured with garlic and grilled – a selection of sophisticated dishes for lovers of country food revisited! Open plan kitchen and two air-conditioned rooms of up to 25 covers each.
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M-F noon-2p & 7:30p-9:45p, Sa 7:30p-9:45p
Four Seasons Resort The Biltmore Santa Barbara: Stay two nights, and receive the 3rd night FREE! www.SantaBarbaraCa.com/Partners
Regional and original
Neighborhood: City centre - Mériadeck
Phone: +33 5 56 48 17 15
Fax: +33 5 56 51 96 07
Map | add to Travel Bag (NEW)
Hiding behind a brasserie façade is a modern interior, minimalist in design. The chef, Yves Gravelier, gave his name to this establishment dedicated to regional cuisine, which varies with the seasons: Brasero (charcoal grill) of mullet, fricassée de langoustines et ris de veau au zeste d’agrumes (casserole of crayfish and calf sweetbreads with citrus zest), club-sandwich with cod, ham, lamb’s lettuce and horseradish , half a pigeon flavoured with garlic and grilled – a selection of sophisticated dishes for lovers of country food revisited! Open plan kitchen and two air-conditioned rooms of up to 25 covers each.
JustClickLocal.com
TravelAlaska.com
M-F noon-2p & 7:30p-9:45p, Sa 7:30p-9:45pFour Seasons Resort The Biltmore Santa Barbara: Stay two nights, and receive the 3rd night FREE! www.SantaBarbaraCa.com/Partners
Reviews
whatever
Have had better food with way less attitude and better atmoshere. Will not return and will definatel...
Reviewed by:A Yahoo! Contributor from on Dec 02 2004
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