Executive Chef Thierry Sanchez Brings an H Street Twist to French Cuisine

As H Street's food scene continues to expand, restauranteur Marie Ziar and Chef Thierry Sanchez look to add a French touch to the neighborhood. With backgrounds in fine dining, the pair aim for a more comfortable and laidback dining experience at their new restaurant, Le Grenier.

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Peter Kirchhausen
As H Street's food scene continues to expand, restauranteur Marie Ziar and Chef Thierry Sanchez look to add a French touch to the neighborhood. With backgrounds in fine dining, the pair aim for a more comfortable and laid-back dining experience at their new restaurant, Le Grenier (502 H St. NE). Pictured: One of Le Grenier's featured cocktails, made with Rye Wry Moon, Chartreuse, Antica Formula, West Indian crange bitters and an orange garnish.
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Peter Kirchhausen
The menu features more than 10 French cheeses with a variety of options. Here, Chef Sanchez plates up three cows' milk varieties with an apple garnish.
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Peter Kirchhausen
Owner Marie Ziar brought her executive chef from Le Chat Noir to over her new H Street digs. Chef Thierry Sanchez sets the tone for a more relaxed dining experience.
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Peter Kirchhausen
Owner Marie Ziar imports a menu item from the French region of Normandy, where she grew up. Galettes are very similar to crêpes, but are made with buckwheat flour and filled with heartier fillings. Pictured: a forestière galatte with creamy sauteed mushrooms, fine herbs, and St. André cheese.
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Peter Kirchhausen
Chef Thierry Sanzhez uses a blowtorch to caramelize the granulated sugar atop one of his most popular appetizers. Foie Gras Revisité consists of foie gras crème brûlée, sauternes-quince qelée, and is served with grilled toast.
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Peter Kirchhausen
Chef Thierry Sanchez pours a fresh crêpe. Le Grenier offers a wide selection of toppings and fillings.
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Peter Kirchhausen
The Forestière Galette comes to life with the addition of creamy sautéed mushrooms, fine herbs, and St. André cheese.
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Peter Kirchhausen
Whether at Le Chat Noir (4907 Wisconsin Ave. NW) or Le Grenier (502 H St. NE), Chef Thierry Sanchez plays a big role in both kitchens.
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Chef Thierry Sanchez carefully spreads the galette batter over the crêpe griddle.
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Chef Thierry Sanchez prepares to plate the foie gras crème brûlée dish as other items simmer behind him.
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