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Grégoire Rolls Out Carefully Curated Spring Menu Featuring Fresh Sandwiches, Salads and Sweets

New flavors and combinations, conceptualized by Founder Grégoire Jacquet with peak seasonal flavors in mind, will be available through late June.

By Morgan Wood1851 Franchise Contributor
SPONSORED 12:12PM 04/18/24

BERKELEY, CA – Grégoire, the fine fast-casual restaurant and franchise that offers an elevated carry-out experience, has rolled out its Spring 2024 menu. With new items like marinated zucchini, smoked salmon and spiced lamb patties, the spring lineup leans into the bright, fresh flavors of the season through locally sourced ingredients and creative pairings.

“Before I do anything, I ask my vendors and farmers what’s available right now. For example, there is a lot of produce that’s available all the time, like cabbage, but a lot of things, like asparagus and zucchini, have a season,” explained Grégoire Jacquet, founder of the self-named restaurant concept. “It’s the same with fish. Once I’ve chosen the ingredients I want to highlight, I organize the flow; I don’t want too many spicy things or only one cold sandwich option.”

The spring lineup features a number of new sandwiches, including smoked salmon sandwich, grilled chicken and Fra’ Mani Salame Rosa from a local producer in Berkeley. 

“The Fra’ Mani sandwich with cheese — it’s so good,” said Jacquet. “I don’t think people really realize how good it is, but it’s a very simple sandwich. It’s seared meat with onion and melted Emmental cheese that’s not too strong; it’s a very mild cheese so it doesn’t cover the flavor of the meat. It’s hot, it’s cheesy, it’s meaty, and it’s in a soft, sweet brioche bun.”

Jacquet also highlighted his staple sandwich, the fried buttermilk chicken sandwich, which is served with spicy coleslaw on a French roll, as a tasty classic.

All of Grégoire’s sandwiches and salads pair perfectly with the poutine side or the restaurant’s iconic crispy potato puffs, and there are also three spring-inspired sweets available to finish out the meal: a rhubarb bread pudding, a vanilla mousse with raspberry sauce and a chocolate ganache fold.

Reflecting on the launch and the season ahead, Jacquet said he is excited to bring something new to both guests and team members at the restaurant.

“I’ve had a lot of restaurant experience, and I’ve learned that I like variety. I like to be creative,” he said. “I have all these things living in my head, and I want to share them with people. When we get to do something different, it creates a happy, more energetic mood for our guests and our staff.”

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 fresh french fries made daily from scratch 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.