Marie Gricourt, 30, is chef for Christophe Hay in Orléans, Loiret. Six months ago, she launched her own restaurant, the Gric Restaurant.
She was rewarded by the Gault & Millau Guide in its “Meadow and Pasture Cuisine’ category. The secret of the trophy obtained would be due to the development of emblematic dishes such as Jargeau andouille made into brioche. Today you have to pay 20 euros for a main course and around ten euros for the dessert.