Grand Ours

The story

Grand Ours Poitiers: Award Winning Vegetarian Kitchen in the Covered Market

The creators and the market kitchen

Grand Ours Poitiers brings its dedicated vegetarian cooking to the heart of the Notre-Dame covered market. Anthony Bonnin and Romain Lardot established the space steps away from the daily produce stalls, allowing chef Juliette Parnaland to design a new menu every week. This rotating schedule earned the restaurant a place on the 2026 Le Fooding list, which highlighted the straightforward balance between seasonal sourcing and inventive preparation. Visitors often claim a table on the adjacent terrace to watch the morning market activity unfold while waiting for their plates.

Seasonal plates and global flavors

The vegetarian cuisine shifts constantly, drawing inspiration from multiple culinary traditions without losing its grounded character. A marinated seitan or beetroot patty burger sits alongside a tikka masala built from cauliflower, yogurt sauce, and garlic naan. Guests frequently order the bún chay, a complete Vietnamese rice noodle salad tossed with soy stir fry, mint, and crushed peanuts. Hearty grain bowls like the farrotto feature toasted hazelnuts and braised shiitakes, while weekend brunches highlight rustic tarts and fruit clafoutis. Every dish relies on house-made components rather than pre-packaged shortcuts.

Terrace light and evening service

Sunlight floods the outdoor seating area during spring and summer, creating a relaxed environment that pairs well with counter style dining. The space shares its roofline with neighboring food vendors, allowing guests to browse different stalls before returning to their seats. Friday evenings extend the operating hours, transforming the bright lunchtime layout into a quieter dinner setting. The rotating menu ensures the experience stays fresh, keeping the focus squarely on seasonal ingredients.