Creative cuisine of seasonal and quality products
The history of the restaurant
Since 2023: Gaëtan and Cécile join the “A Ma Façon” adventure
In 2023, our paths crossed those of Gaëtan and Cécile, much to our delight.
Gaëtan arrived in July 2023 to begin an apprenticeship CAP Cuisine, which he passed with flying colors. He decided to continue his adventure at the A Ma Façon restaurant to increase his apprenticeship, and is now preparing for his professional diploma in culinary arts.
Cécile joined us in September 2023, and you'll have the pleasure of discovering her in the dining room. Incredible energy and remarkable advice to make sure you have the best time possible.
The four of us continue this wonderful adventure at your side. We're very grateful for the opportunity to share these beautiful moments with you every day, in such good spirits.
Dans la presse ...
Beaux Quartiers Hiver 2024
2021: Félix & Yanne
July 2021, while we were looking for a local to open our restaurant, we visit the restaurant "A Ma Façon", we meet Marine and Martine and it was our favorite!
September 2021, we spend a week in immersion alongside Marine, Martine and Geoffrey to soak up the restaurant and prepare for this great adventure. We fully adhere to the values and philosophy of the team. So let's go !
October 2021, we sign the departure for this new page. Félix, chef who worked from Lyon to Cassis via Avignon and Grenoble, finds himself on his land of origin to make you enjoy his beautiful cuisine, full of inspiration from here and elsewhere.
For her part, Yanne has worked indoors between Paris, Lyon and Canada. Both lovers of good, fresh, seasonal products, we want to offer you a cuisine that we love, which drives us every day.
In the press...
"Grenoble Presences"
2015-2021: Marine and Martine
It was in 2005 that Marine's mother decided to embark on the great adventure of catering, by opening a hotel-restaurant in a small resort in Savoie.
The youngster, a teenager at the time, supports her mother in all positions during weekends and school holidays.
This is how she was charmed by the dynamic atmosphere and the conviviality of the environment. Passionate about cooking from a young age and familiar with catering, synonymous with family, she began training after obtaining her literary baccalaureate.
After a summer season, in the starred restaurant Le Mas du Langoustier in Porquerolles, the apprentice cook begins a BTS in hotel and catering business alternately at the Golden Horn in Corenc with the hope of learning to combine regional and haute cuisine. gastronomy.
Then, she took the position of chef de cuisine of the brasserie bistro La Table Ronde in Grenoble, which she took on despite her young age for two years.
After several seasons in Savoy and Brittany, the return to his hometown is obvious in the fulfillment of his dream ...
