The story
Antoine Anclin founded Au Grand Sérieux as a neighborhood bistro in Nancy back in 2012. He applies precise techniques learned at Chapel and Senderens to everyday cooking. The team collects ingredients each morning from the covered market directly across the street. This routine keeps the menu tied to local harvests rather than fixed formulas.
Daily selections appear scrawled on a blackboard near the entrance. A typical lunch might feature grilled zucchini and carrot ribbons tossed with fresh mozzarella and toasted pine nuts. Roasted suckling pig ham pairs with a warm potato casserole, flat beans, and caramelized red onions. Thursday evenings host a steady flow of tapas starting at six thirty, while Friday dinner operates as a single evening service at eight o’clock.
Fifties design elements anchor the space. Wooden benches run parallel to walls lined with classic Thonet chairs. A zinc topped bar sits above aged terrazzo tiles that show years of foot traffic. The unpretentious arrangement encourages lingering conversations among neighbors who value straightforward bistro cooking. Recent recognition from Le Fooding simply validates what the community has known for over a decade.
Recognition
