BOOK A TABLE !

Restaurant ouvert du LUNDI au VENDREDI / Midi & Soir
04.76.21.95.33

THE GASTRONOMY OF FLORIAN POYET

Chef Florian Poyet brings you to discover his refined and colourful market-fresh cuisine. Fresh ingredients are selected according to the season to bring you the best of their flavours. Let yourself be guided by Etienne, our sommelier, who will help you explore the different wines that go well with your dish.

maitre-restaurateur


EN SAVOIR PLUS
florian-poyet

MENUS

The full and short menus are regularly renewed throughout the seasons.

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  • actualités

ACCESS

Restaurant BADINE

168, cours Berriat
38000 Grenoble

OPENING HOURS

OPEN
Monday to Friday /
Lunchtime & Evening

CLOSE
Saturday & Sunday /
Lunchtime & Evening

BOOKING

04.76.21.95.33

Car park : Joseph VallierParking / Europole Le Doyen – Tram : Line A (stop « Berriat Le Magasin ») Highway : from Chambéry exit Grenoble Gares-Europole, from Lyon exit Grenoble Centre, then rue Ampère

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OUR PRODUCERS

Our approach is to work closely with our producers : farmers, market gardeners, and local country growers. The philosophy of the house is to offer the best seasonal ingredients, and to avoid middlemen as much as possible, to bring you produce, ‘direct’ from the producers and suppliers in the region.
We thank our suppliers for their quality commitment and for the close relationship they have developed with us.

  • Béchet et fille / La Terrasse 
  • Gauthier & fils / Beaurepaire
  • Ferme des Echelles / Crolles 
  • Les jardins de St Quentin / St Quentin s/Isère
  • Ferme des Colibris / Méaudre
  • Ferme du Rival / Sardieu
  • Pigeonneaux Chabert
  • Maison Masse / Lyon
  • Saroja volaille / St Jean de Bournay  
  • Arcadie / Sud-Ouest
  • Burgaud / Challans  
  • Lachenal / Grenoble
  • Murgat L et V / Beaufort
  • Murgat J.F. / Echevins
  • Ferme du P’tit Barru / La Forteresse
  • Ferme de Vorsys GIE du Trivès / Mens   
  • Laiterie Gilbert / Grenoble                                
  • NOIX DE GRENOBLE, HUILE, VIN : Cave Noisel / St Jean en Royans
  • MIELS, HERBES, FARINES : GIE Trièves / Monestier de Clermont
  • CHOCOLAT : Michel Cluizel  
  • CAFÉ / THÉ : La Brûlerie des Alpes / Grenoble
  • TRUFFES : La rabasse de l’enclave / Valréas
  • HUILE D’OLIVE : Terre Bormane / Arma di Taggia (IT), Alexis Munos
  • SAFRAN : Safran du Dauphiné / Coralie Chenevas
  • ÉPICES : Saveurs du Cachemire / Arnaud Lory
  • Noël Martin / Saint Chef
  • Nicolas Gonin / Saint Chef
  • Château Bayard / Pontcharra
  • Laurent Fondimare / St Vitde Mercuze  
  • Stéphane Ogier -Vins de Seyssuel / Ampuis
  • Louis Chèze – Vignobles de Seyssuel / Seyssuel
  • Chartreuse / Voiron
  • Patrick Font / St Romain en Jarez

“WITH GREAT CUISINE, IT COULD BE A BOILED TURKEY, A LOBSTER COOKED AT THE LAST MOMENT, OR A SALAD FROM THE GARDEN — SEASONED AT THE LAST MINUTE.”

Paul Bocuse