The story
Au Vieux Manoir delivers refined French cuisine in Grenoble under the direction of chef Jérémy Voisin. He anchors his classical training in a strict commitment to regional ingredients, letting local produce dictate the menu rhythm. This dedication to French cooking shows in how he pairs familiar techniques with unexpected textures. Guests consistently encounter this approach through carefully considered flavor combinations and precise execution.
The seasonal menu highlights parsnips prepared three ways alongside a rich Guinness reduction, offering earthy depth without heaviness. Fluffy gnocchi rest beneath a creamy Vacherin Mont d’Or mousse, while a delicate fir shoot sauce ties the plate together. Whitefish and carp arrive wrapped in Thurgau ham, accompanied by a light espuma that lifts each bite. Even the final course leans into seasonal fruit, pairing ripe pineapple with tonka bean and white chocolate for a bright finish.
Step inside to find interiors shaped by Belle Époque sensibilities, where period details create a warm backdrop for dining. A spacious terrace overlooks the surrounding landscape, bringing natural light and quiet views to the evening service. The cellar maintains an open selection of crus that complement the kitchen’s regional focus without overwhelming the palate. Every element here supports a calm, unhurried pace that lets the food take center stage.
Recognition
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