Grégoire

BERKELEY, CA —&nbsp;<a href="https://1851franchise.com/gregoire/info">Grégoire</a>, the fine fast-casual restaurant and franchise that offers unique, high-end food in a carry-out style, has launched a new summer menu with inspired seasonal flavors. Drawing on traditional favorites, founder Grégoire Jacquet worked to develop elevated go-tos with exciting flavor combinations and thoughtful ingredient sourcing.“I love turkey and I love bacon; they go really well together,” said Jacquet of the new turkey club. “I tried to take the standard turkey club sandwich and do it better. We’re using turkey from&nbsp;<a href="https://framani.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=gregoire-launches-new-fresh-summer-salads-and-sandwiches-2723387" target="_blank" rel="nofollow">Fra’Mani</a>, a company in Berkeley. It’s all-natural and made and processed right here in Berkeley. I love to use their product, and this sandwich has proven to be very popular.”The turkey club includes juicy, salty turkey, crispy bacon and optional avocado in a grilled franchese bread.<a href="https://gfranchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=gregoire-launches-new-fresh-summer-salads-and-sandwiches-2723387" target="_blank" rel="nofollow">Grégoire</a> is also offering an alternative to a classic tuna melt: the Atlantic salmon melt. While the restaurant does offer a tuna melt on occasion, made with fresh tuna, Jacquet said he was looking to mix it up.“I love a tuna melt, but sometimes, I’m really tired of tuna,” he said. “I want to veer away from tuna, and I think salmon is a really good alternative because it’s got a lot of flavor and is really rich. For the salmon melt, we sear the fish then finish it in the oven before assembling the sandwich”The salmon melt is served on multigrain bread, for a textural addition, with Havarti cheese and caramelized onions.Another exciting addition is the quarter-pound lamb sandwich. Served with feta, tomato and cucumber on a bun, the quarter-pound lamb merguez patty is spiced with Harissa, fried garlic and fried onions.All of Grégoire’s summer sandwiches are also available for carry-out as Grégoire salads with organic mixed greens and a range of toppings, and guests can add Grégoire’s famous&nbsp;<a href="https://1851franchise.com/gregoire/gregoire-home-of-the-famous-potato-puffs-and-eco-friendly-carry-out-containers-2719813#stories">crispy potato puffs</a> or poutine as a side. Summer sweets, including a blueberry bread pudding with white chocolate sauce, peach mousse with peach topping and pineapple fold with coconut cream are the perfect way to round out a meal.The cost to open a Grégoire franchise ranges from $298,924 to $420,100. For more information on franchising with Grégoire,&nbsp;<a href="https://www.gfranchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=gregoire-launches-new-fresh-summer-salads-and-sandwiches-2723387" target="_blank" rel="nofollow">visit www.gfranchise.com</a>.&nbsp;About Grégoire:French-trained chef Grégoire Jacquet had a vision of a local restaurant offering quality fine dining-style food with the convenience of a quick carry-out experience. In 2002, Grégoire opened its doors as the first fine-fast-casual restaurant concept that serves gourmet sandwich and salad dishes, its famous potato puffs and scratch-daily fresh-made french fries, all served in a custom-designed take-out box. After two decades of serving the local Berkley, CA community, Grégoire has launched franchising opportunities in the Greater Bay Area.

Grégoire Launches New, Fresh Summer Salads and Sandwiches

1851 Franchise

The fine fast-casual restaurant’s seasonal menu includes an Atlantic salmon melt, Fra‘Mani turkey club and quarter-pound lamb patty.

This brand page has been paid for by GRÉGOIRE. Content within this page that is paid will showcase a Sponsored icon. This means the brand has engaged 1851 FRANCHISE to write the content. Content without the Sponsored Icon is aggregated media placements the brand earned. Questions can be sent to editorial@1851franchise.com

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