La Vieille Tour

Visible from afar, the tower of this 15C house will guide you to this gourmet haunt, which houses the chef until he can move into new premises on the other side of the road. Alexis Letellier regales his guests with a well-crafted, modern score using top-notch produce with the odd Asian note and that keeps pace with the seasons. We tasted a raviole of crunchy beetroot, fresh goat’s cheese mousse and tartare of aged beef; breast of duckling, smoked then grilled to crisp the skin, braised fennel and a gutsy olive gravy. The chef’s partner, Alice, greets guests professionally and cheerfully, offering insightful wine tips along the way. Delicate flavours, character and attractive plating: what’s not to like?

• Alice and Alexis Letellier moved from their former address to open Granica in Cellettes.
• Contemporary room that keeps the rafters of the building’s previous life as a barn.
• Wine service led by the in house sommelier, with pairing guidance as part of the experience.

Signature Ingredients

• Local seasonal produce
• Garden herbs
• Premium fish and meats handled with precise cooking
• Reduced sauces, gravies, and stocks

Menu Summary

Tasting menus that change daily, built around carefully sourced local produce and seasonal cooking. Lunch is offered as a shorter three service format midweek, evenings run longer set menus, with a sauce and stock driven style and a serious wine focus. Current published menu formats include Déjeuner (3 services), Germination (4 services), and Éclosion (7 services).