The story
In the center of Orléans, just off the market square, Gric occupies a former family home. The atmosphere is unpretentious and warm. Diners sit in full view of the open kitchen, where chef Marie Gricourt and her small team – Maud, Maëlle, and Dorian – work with quiet precision. The space is convivial, designed for the simple pleasure of sharing a meal with people you care about. Outdoor seating is available in fine weather, and the restaurant is wheelchair accessible.
Marie Gricourt grew up in Estouy, near Pithiviers, with a father who was a chef. She trained at the CFA Médéric in Paris, then spent years alongside some of France’s most respected chefs: Fréderic Anton at Le Pré Catelan, Jean-Yves Leuranguer at Fouquet’s, and Eric Frechon at Le Bristol. Later, she joined Guillaume Gomez’s brigade at the Élysée Palace, becoming the first woman to hold that position. In 2020, she became head of Christophe Hay’s La Table d’à Coté in Ardon before opening her own address in Orléans. Her cooking is rooted in the Loire terroir, seasonal and generous, but with a modern sensibility.
Gric’s menu changes with the seasons. You might find a velvety vichyssoise with fried brioche and haddock, or a carpaccio of Saint-Jacques with squash and citrus. The œufs mayonnaise – a classic that earned Gric the title of World Champion of Mayonnaise Egg in 2025 – comes with celeriac rémoulade and crispy buckwheat. Main courses range from line-caught pollack with Jerusalem artichoke and tapioca to a caramelised veal sweetbread with cauliflower, capers, and lemon. For those who want to taste widely, there is a five-course tasting menu at 55 euros, served in the evening. The wine list leans heavily on the Loire Valley, with grower Champagnes and small-domain bottles from Saumur, Sancerre, and Chinon.
The Michelin inspectors have taken note of Marie Gricourt’s modern cuisine, awarding the restaurant a Recommendation for 2026. It’s a recognition that fits: Gric is a place where careful technique meets genuine hospitality, and where the food speaks clearly of its place and season.
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