La Table de Philippe Girardon

The fourth generation is at the helm of this family business, established in a splendid 18C edifice surrounded by grounds, which was once the holiday home of the bishops of Lyon. The inventive food is the consummate work of a chef who has had a Michelin star since 1993 and who became a MOF in 1997. Top quality regional produce, surgically precise craftsmanship in a classical vein and the occasional more modern technique depict the culinary ethos. This welcoming scene provides the backdrop to dishes such as a soup of frog’s legs with mushrooms and wild garlic, Grenoble-style arctic char, slowly baked in its juices, risotto of soft wheat and beurre noisette.

Family Legacy in Culinary Excellence

• La Table de Philippe Girardon is not just a restaurant; it is a family affair where each member contributes to the culinary experience, blending tradition with modern creativity.

Commitment to Local Produce

• The restaurant emphasizes the use of fresh, local ingredients sourced from the surrounding region, including herbs and vegetables from their own gardens, ensuring a farm-to-table experience.

Artistic Presentation of Dishes

• Each dish is crafted as a work of art, showcasing a balance of flavors and textures, reflecting the chef's mastery and passion for haute cuisine.

Signature Ingredients

• Homard (Lobster): Sourced fresh from local waters, the lobster is a highlight of the menu, often prepared in a way that showcases its natural sweetness and texture. The chef emphasizes the use of live lobsters from their own vivier, ensuring peak freshness and quality.
• Herbes du jardin (Garden Herbs): These are cultivated in the restaurant's own gardens, providing a vibrant and aromatic touch to dishes. The use of fresh herbs enhances the flavors and reflects the restaurant's commitment to local sourcing.
• Œufs de poules (Chicken Eggs): The eggs come from their own hens, served at breakfast and incorporated into various dishes, showcasing the quality and richness of farm-fresh eggs.
• Chartreuse: This noble liqueur from the region is celebrated in the restaurant, often used in sauces or as a flavor enhancer, adding a unique local touch to the culinary experience.
• Produits locaux (Local Products): The restaurant prides itself on using seasonal and locally sourced ingredients from the surrounding Isère region, which are meticulously selected to ensure quality and sustainability. This includes vegetables from nearby potagers and fruits from local orchards, which are integral to the seasonal menu offerings.

Tasting Menus

• Adult Menu: €78 to €180
• Child Menu: €20 to €25
• Menu of the Day: €35