In the storming of the fine dining Bastille, they’ve taken the luxury ingredients, the china, the suits, the pretense – out! Quality has been democratized, they say,1 and new points of view have created new niches. La Grenouillere bubbles with a mischievous bent. The menu is thrown on the table and slowly unfurls. Crystal is scratched but it still drinks the same. That dining room. Vegetables. Perhaps it is with a wink, or sly smile, but Alexandre Gauthier’s La Grenouillère adds a touch of Marinetti to the rituals of fine dining.