The story
La Grangée is a village bistro serving modern cuisine at Le Bourg in Alluy, near Châtillon-en-Bazois. The Michelin guide listed it as Recommended in 2026.
The kitchen is Jean-Baptiste Girard's, and he also keeps a herd of Charolais cattle. His wife Maïko makes the pastry, tends the vegetable patch and welcomes guests. Le Fooding, which listed the restaurant in 2026 too, praises her cannelés, which can be taken away.
The €75 menu begins with savory bites, among them a bricelet with smoked Morvan trout roe and a Charolais beef tartlet marinated in Morvan fir oil. Later come ravioli of Bazois goat cheese with nettle tempura, then Morvan trout steamed with peas and a beurre blanc scented with garden sakura leaf. Dessert is a Morvan sheep's milk yogurt mousse with garden rhubarb and iced lemon balm.
Since 2014, around 80% of the produce has been local. Much of it comes from the restaurant's own garden in the Château-Chinon countryside, alongside foraged dandelion, nettle, elderflower and wild garlic. A touch of Japanese culture shapes the cooking. The sourdough is homemade, and the wines by the glass include an organic Côte de la Charité from Domaine de la Coquillerie at €10.
Recognition
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History
Jean-Baptiste Girard is something of a prophet in his native Bazois. Not only is he known for his peaceful herd of Charolais cattle, he’s also known for championing little-known local products, from the rare saffron grown in Biches to the flour from Le Moulin d’Aron – which he uses to make his bread. Keeping an eye on the vegetable patch and the homemade sweets is Maïko, his pastry chef of a wife who also welcomes guests into their little raftered home or their summer garden, depending on the time of year. Haute couture cuisine is to be expected therefore, starting with this devastatingly good amuse-bouche of melon sorbet with thin melon slices and a tangy elderflower granita; then, since it was summer, a pressé of grilled eggplant, Julie’s goat cheese and a roasted red pepper mousse; before a trout brought back alive from the Morvan, pan-fried and paired very simply with a shellfish cream and a gang of buttery vegetables from the garden – artichokes, carrots, pearl onions and haricots verts. And then a perfect dessert: a thin tartlet topped with peaches poached in syrup, served with a garden-grown linden sorbet. If you’ve got room after all that, try some of Maïko’s cannelés , which can also be taken to go (€2 for six). // G.D.
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