The story
Tohu Bohu is a modern bistro at 16 rue Chenoise in Grenoble, sharing plates and natural wines in the historic centre. Michelin gave it a Bib Gourmand in 2026 for good-quality, good-value cooking.
Guillaume Duboeuf, who trained at Palégrié in the Vercors, cooks alongside sous-chef Paolo Gnaccarini. Le Fooding's seven-course tasting menu included thin roasted zucchini with red mullet, and smoked Arctic char served warm with roasted beetroot and shiso leaves. The kitchen works with seasonal produce and little embellishment.
The dining room has terrazzo tiling, untreated wood and unfinished walls. Wines are chosen to match the food, or simply to open a bottle. Next door, the épicerie Materia becomes a long communal table in the evening.
Recognition
Details
History
good quality, good value cooking
There’s a new joint making a lot of noise in this bar-packed neighborhood! Guillaume Duboeuf worked for Guillaume Monjuré at Palégrié in the Vercors, and met his sous-chef, Paolo Gnaccarini, at chef Christophe Aribert’s Alpine-influenced restaurant. The result of their union? A tasteful terroir -ist bistro (terrazzo tiling, untreated wood, unfinished walls) and delicate plates. The summer night we visited, the seven-course tasting menu was as light (on the wallet) as it was delicious! We particularly loved the thin slice of roasted zucchini topped with red mullet filet, brown crab rillettes and nasturtium mousse; the roasted eggplant vamped up with a series of condiments (including a ferocious baba ganoush infused with squid ink); the superb smoked Arctic char served warm, intensified by roasted beets and beetroot purée, shiso leaves and fermented redcurrants; the barbecued pigeon with a reduction, parsley, pepper and liver creams; and the divine dessert of apricot, meadowsweet ice cream, crushed meringue and fromage blanc mousse. // Eric Taylor
Location