Opening hours:
  • Everyday, all year : Lunch & Dinner
The Grenier of Notre Dame is the very first vegetarian and macrobiotic restaurant in Paris. It has had the same chef, Abib, since it opened in 1978, whilst Laurent presides over the restaurant with as much efficiency as gentilesse. Here, guests talk in low voices, chewing happily with fervour, and smiling at every new face. The bar, and the front window of the establishment, are weighed under by all the plants and exotic specimens with hidden vertues, that dangle down from the mezzanine above. Everyone squeezes in around the minute tables, on which each possesses it's own little tray containing four special ingredients: brewer's yeast, soya sauce, gomasio (sea salt and grilled sesame seeds), and raw cane sugar. Two choices of menu, of a good servings, are on offer, for 12.50€ to include a starter, main course and pudding, and recommended by a nutritionist. The first "Zen" is based on a macrobiotic diet, cereal based such as epeautre, or bulghur wheat, followed by a vegetable tahini, and fresh vegetables i season, very lightly salted, meaning that each of the ingredients retains it's full nutritional values, followed by a pudding of a blancmange made with agar agar(seaweed), or a fresh fruit compote. The menu "Discovery" is vegetarian based, and you have the choice between a fruit cocktail or fresh vegetable juice, made in front of you, or vegetable fritters, followed by a large dish of ratatouille, in season, and it's wheat gluten brochette, known as Seitan. You may alos choose a duo of fusilli pasta and tofu. If you prefer something lighter, the home made soup at 5.60€ is well worth the detour, and simply to die for.
Le Parisien – 04/01/2003 – Agnès Dalbard

Several special features of the Grenier of Notre Dame:

  • Fresh produce : the restaurant,works with the same local growers (for the pumpkins, root veg, endives, cabbages etc) since the opening in 1978. These are mainly family run businesses based in Northern France, near Lille, or in Normandy. 40% of the ingredients used are organic (Cola, Wine, Beer, Vegetables, and cereals,), except for the tropical fruit or vegetables, and come from equitable commerce.
  • The Story of the Restaurant : The restaurant and the savoir -faire of the owners, has been handed down through the different generations, from father to son, since it opened up in 1978. In 1988, Laurent Boiseau, the son, took over, from his father, before then handing over to his son, Antoine in 2008. The chef, Abib, is the same, to this day, since, 1978, and he now works in the new restaurant.




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