THE START OF GRÉGOIRE
On June 26, 2002, French-trained Chef/Owner Grégoire Jacquettransformed the tradition of carryout food by opening the first high-end artisan takeout restaurant – called GRÉGOIRE – just around the corner from the renowned Chez Panisse in the heart of Berkeley’s Gourmet Ghetto.
Since its debut, GRÉGOIRE has become a dining hit with both restaurant critics and customers. Among its most popular items are the GRÉGOIRE Crispy Potato Puffs ($6.10), which have earned cult status around the Bay. San Francisco magazine featured the Puffs in its “The 125 Best Things to Eat” issue last May, East Bay Express critic Jonathan Kauffman has included them in his “Top Ten” list of favorite dishes, and 7×7 SF magazine made them an “Editor’s Pick,” among other accolades.
ABOUT OUR CHEF
Jacquet previously served as the Executive Sous Chef for the Ritz-Carlton, in charge of the kitchens at their highly-rated San Francisco, Boston and Puerto Rico hotels. He began his career in France at the age of 14, completing an intensive apprenticeship that included two- and four-star restaurants by the time he was 18. In 1989, he immigrated to the U.S. to work for renowned Master Chef Jacky Robert at Amelio’s in San Francisco, ultimately serving as Robert’s Chef de Cuisine for four years.
ABOUT OUR FOOD
Certainly, chefs in top-rated restaurants have to be discriminating about the ingredients they put in their dishes. But who would expect it of a takeout restaurant where the average price of a sandwich is $9 and a dinner entrée is $16.50? Unless, of course, it’s offering carryout entrées like “sautéed duck breast, green olive & onion sauce,” “orecchiette pasta with Willie bird smoked chicken and artichokes,” “sautéed Dutch Valley veal scaloppini, porcini sauce,” and “sautéed pork T-bone, creamy caramelized apple compote” – or sandwiches that include “grilled pork with spicy corn salsa on pantofolina” and “baked king salmon with sorrel & onions on pantofolina.”
Everything on the menu at GRÉGOIRE is meticulously prepared from scratch and cooked to order using the best natural, organic and imported ingredients from around the world.
Every Season is also a new dining adventure at GRÉGOIRE. The entire menu (with the exception of two side dishes) changes in rhythm with nature. For Jacquet, it’s an on-going quest to find the finest, precise ingredients for his evolving repertoire of original dishes. Making it possible are the long-term relationships he has cultivated with a dozen or so equally-passionate purveyors – all small or family-owned businesses – who share his zest for perfection and continually search the horizon for what’s new in natural and organic products on his behalf.