The story
Aux Crieurs de Vin is a bistro at 4 place Jean-Jaurès in Troyes, run by Jean-Michel Wilmes and Frank Windel, and Le Fooding listed it in 2026. The restaurant pairs a French bistro kitchen with one of the region's best-known natural wine cellars.
The menu is renewed every day, built from fresh seasonal produce sourced from carefully chosen small organic producers. Le Fooding's reviewers ordered a charcuterie plate with Ariège ham, homemade terrine and Gascon black pig andouille. They also praised a veal dish, seared until tender yet crispy, served with steamed eggplant and tonnato sauce.
The wine list is the centre of the place. The cellar holds more than 500 references of natural, organic and biodynamic wines, along with spirits and craft beers. At the bar, guests choose a bottle from the shelves or ask for advice, then pair it with a cheese or charcuterie board. Michelin lists the restaurant as Recommended for 2026.
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500 bottles of wine: that’s the treasure trove to be found at this Ali Baba-esque cavern decked out in wood and run by Jean-Michel Wilmes and Frank Windel. Inside their wine bar with plenty of character (bricks, a glass roof, old adverts, wine barrels), they do so much more than just uncork bottles – they also keep an eye on their fine products too: Bordier cheeses, pork and chicken from Benoit and Amélie, andouillette from Thierry, cured pork products from Ospital… The night we went, we opted for: a charcuterie plate that struck us straight in the heart – ham from Ariège, homemade terrine, Gascon black pig andouille, rosette from Conquet; divinely seared free-range veal (tender yet crispy!) with steamed eggplant and a tasty tonnato sauce; and plump plums with speculoos and cream cheese for a late summer dessert. // G.D.
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