"The greatest offence that can be done to a gourmand is to interrupt him in the exercise of his jaws." G. de La Reynière
WHO WE ARE
The "A l'Epicerie" restaurants offer a unique double experience:
that of a bistronomic restaurant where the map evolves through the seasonsinspired by French terroir and sublimated by our artisan cheeses - presented under the world's largest cheese cover in nearly 75 % of our addresses
- and thea lively, gourmet grocery shop (except in Le Havre and Sèvres), where you can discover and take away sauces, condiments, sweets, wines and cutlery from our renowned craftsmen and partner producers.
Designed by Atypio Hotel Experiencea hotel group with a passion for French gastronomy and 'eating well', integrated into the world of 4-star hotels and morecelebrates home cooking with authenticity, conviviality, generosity and innovation.
OUR COMMITMENTS :
#1 Home Cooking
Recipes prepared by our resident chefs, accompanied by the Club des Chefs Exécutifs "À l'Épicerie" and theSchool for Chefs.
#2 French partners
Handcrafted products sourced from renowned partners: Aix&Terra, Maison Tourrette, Café Richard, EPC, Advinam Eternam ... guaranteeing quality and authentic flavours.
#3 Downgraded vegetables
Our chefs bring out the best in fruit and vegetables, sometimes grown on site or even from downgraded productionto reduce waste.
#4 Seasonal maps
Four menus a year, inspired by the seasons and designed by taking into account the carbon footprint. Well-balanced, creative home cooking, a blend of pleasure and commitment.
#5 A veggie and creative offer
Each season, our menus include vegetarian dishes and zero waste recipeswhich bring out the full flavour of vegetables, not forgetting our must-have all-cheese menus (raclettes, fondues, Tour de France of cheeses), with or without charcuterie.
"How can you govern a country where there are 258 varieties of cheese?" G. de Gaulle
"He who plants a garden plants happiness" J.L Chiflet
Key figures
Restaurants
Grocery stores
Chief Executives
French partners
Our history
2020
Creation of the "A l'Epicerie" concept.
2 restaurants : Chantilly, Tours Sud
2022
Innovation with the first "A l'Epicerie" cheese bells, installed in 4 restaurants; the largest bells in the world (Guinness 1989).
6 restaurants : Chantilly, Tours Sud, Compiègne Sud, St Germain en Laye, Grenoble, Saulx-Les-Chartreux
2023
Innovation with the first two urban farms, an award-winning innovation.
12 restaurants : Chantilly, Tours Sud, Compiègne Sud, St Germain en Laye, Grenoble, Saulx-Les-Chartreux, Chartres, Meylan, Toulouse Golf Seilh, Rouen, Port-en-Bessin, Villefranche-sur-Saône
2024
Opening of new restaurants and renovations.
17 restaurants in 10 Green Key hotels: Chantilly, Tours Sud, Compiègne Sud, St Germain en Laye, Grenoble, Saulx-Les-Chartreux, Chartres, Meylan, Toulouse Golf Seilh, Rouen, Port-en-Bessin, Villefranche-sur-Saône, Maintenon, St Laurent du Var (Nice), Nîmes, Belfort, Fontainebleau
