The story
La Colline du Colombier in Briennon serves bistro and modern cuisine at Le Grand Couvert, Iguerande, and received a Michelin Recommended mention in 2026. The property sits on one of Iguerande's seven hills, in the Brionnais countryside.
Léo Troisgros, son of Michel Troisgros, leads the kitchen after time at La Grenouillère and in Berlin and Tokyo. Le Fooding named the place its Best nature hideout in 2009, and its reviewer described a chilled fennel velouté with cumin, lemon and almonds. The same lunch included veal kidneys with potatoes, capers and a sage sabayon, followed by a baba au rhum soaked in vodka syrup.
The restaurant occupies a former barn for farm machinery and hay, with walls of raw earth, pebbles and brick. Patrick Bouchain refurbished the stable, which has high ceilings, a monumental fireplace and glass blade suspension lamps. In warmer weather, guests can eat on the terrace overlooking the Brionne countryside.
Recognition
Ambience
Details
History
Craving vintage Troisgros-style cooking? Head straight over to Iguerande, where the Le Grand Couvert keeps beautiful crowds satisfied. Under the direction of Léo Troisgros (Michel’s 28-year-old son, who has worked at La Grenouillère , and in Berlin and Tokyo), dine in the impressive stable refurbished by Patrick Bouchain (high ceilings, a monumental fireplace, glass blade suspension lamps) or on the terrace with views of the Brionne countryside. For us, the day we went for lunch: a ritual “welcome soup” – a silky chilled fennel velouté with cumin, lemon and almonds; pan-fried escargot with homemade preserved porcini mushrooms, which lacked a little flavor; perfect veal kidneys with potatoes, capers and a sage sabayon; before a voluptuous baba au rhum for the old-school dessert, imbibed with a vodka syrup, served with a lemon-redcurrant cream and a caramelized crisp. // G.D.
Craving vintage Troisgros-style cooking? Head straight over to Iguerande, where the Le Grand Couvert keeps beautiful crowds satisfied. Under the direction of Léo Troisgros (Michel’s 28-year-old son, who has worked at La Grenouillère , and in Berlin and Tokyo), dine in the impressive stable refurbished by Patrick Bouchain (high ceilings, a monumental fireplace, glass blade suspension lamps) or on the terrace with views of the Brionne countryside. For us, the day we went for lunch: a ritual “welcome soup” – a silky chilled fennel velouté with cumin, lemon and almonds; pan-fried escargot with homemade preserved porcini mushrooms, which lacked a little flavor; perfect veal kidneys with potatoes, capers and a sage sabayon; before a voluptuous baba au rhum for the old-school dessert, imbibed with a vodka syrup, served with a lemon-redcurrant cream and a caramelized crisp. // G.D.
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