Les Gribaumonts

Les Gribaumonts presents inventive, bold and passionate French cooking that balances subtle combinations while respecting high‑quality ingredients. The kitchen produces delicate, light and joyful flavours from ultra‑fresh, seasonal produce sourced from organic agriculture and local suppliers, with vegetables largely coming from Folies Maraîchères. In the dining room, Nicolas Campus, a recognised maître de cave and celebrated sommelier, composes precise and surprising pairings from an exclusively European list and leads regular themed wine evenings and vigneron dinners. The team emphasises passion and exacting standards, and as a JRE (Jeunes Restaurateurs) member the restaurant couples food with an active programme of tasting events, vigneron meetings and curated wine pairings. A few steps from Mons Grand‑Place, the house occupies an 18th‑century building with large windows; the dining room is modern, pared‑back and relaxed in décor and atmosphere. The kitchen blends creative and traditional techniques into inventive French cuisine grounded in seasonal, organic and local produce. Menus are regularly renewed and include multiple set tasting menus, a frequently renewed à la carte, special event menus (for example a dedicated Saint‑Valentin menu) and hosted wine‑tasting dinners with winemakers; many set menus can be accompanied by curated wine pairings. Since 1993 Lisa Calcus has led Les Gribaumonts as its chef. Seared scallops with mushrooms, Jerusalem artichoke and vin jaune; Carpaccio of scallops with truffle; Roasted sweetbread with browned butter emulsion; Farm chicken with prawns and prawn butter; Iberian pork or skrei cod with risotto.