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.
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.
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.
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.
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.
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.
Chef Thierry Sanchez pours a fresh crêpe. Le Grenier offers a wide selection of toppings and fillings.
The Forestière Galette comes to life with the addition of creamy sautéed mushrooms, fine herbs, and St. André cheese.
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.
Chef Thierry Sanchez carefully spreads the galette batter over the crêpe griddle.
Chef Thierry Sanchez prepares to plate the foie gras crème brûlée dish as other items simmer behind him.