Published March 14, 2025
Le Petit Futé stayed at the Hôtel de l'Abbaye to give its opinion and write a recommendation in its guide.
Find the article right here!
TASTE . SHARE
Pâté en croûte, sweetbreads, morels, blood sausage, toasted pistachios – €18
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Charcuterie Platter (Maison Duculty), served with house-made pickles (Rosette, air-dried filet mignon, and coppa) – €18
Cheese Trio Platter (Goat and cow cheeses) – €18
Platter of sheep’s milk cheeses from Ferme des Petits Bergers (Fresh Tomatoes with Flowers, Pavé Cendré, Tomme du Berger)—€18
DINNER MENU
Appetizer – main course or Main course – dessert €32
Appetizer – Main Course – Dessert €38
Appetizer – 2 main courses – dessert 57 €
APPETIZERS
Gravlax mackerel, with fresh and pickled salicornia and plums
or
Tempura-fried calf's head with gribiche sauce
Pâté en croûte, sweetbreads, morel mushrooms, blood sausage, toasted pistachios (+€4)
MAIN COURSES
Beef tongue, shallot sauce, caramelized onion petals, caramelized onion purée
Isère trout ceviche with bell peppers, onions, cilantro, and orange radishes
Another casserole suggestion:
Baby potatoes or Salad (+€5)
CHEESE or DESSERTS
Half a Saint-Marcellin cheese, walnuts from Grenoble
Dulcey Dessert, Coffee Ice Cream
Ice cream sundae, white peach sorbet, lace tuile, peach tartare
Affogato: vanilla ice cream and espresso
Dish of the Day – €19 Appetizer/Main Course or Main Course/Dessert – €26 Appetizer / Main Course / Dessert – €31
Gravlax mackerel, with fresh and pickled glasswort and plums
Veal head in tempura, with gribiche sauce
Isère trout ceviche, bell peppers, onions, cilantro, orange radishes
Optional Optional:
Baby Potatoes / Salad (5€)
Half a Saint-Marcellin, Grenoble walnuts
Dulcey Dessert, coffee ice cream
