Grains de sel sublimates simple products in a warm and intimate atmosphere in the former ballroom of the Hôtel d'Espagne, but also atypical in its location, a room in the tea-room of the Vuissoz bakery.
For several years, Eric Vuissoz had been toying with the idea of creating a restaurant offering cuisine based on local produce. As the idea took shape, the founder naturally decided that the former ballroom of the Hôtel d'Espagne, with its character and wood panelling, would be an ideal location for this new restaurant.
The proposed menu focuses on seasonal and local produce. The different dishes on the menu will be renewed several times a year.
- Closed every first Sunday of the month.
- Parking nearby.
- Reservation recommended.