infos hôtel à Montluçon Le Grenier à Sel
10 Rue Sainte-Anne
Place des Toiles
03100 Montluçon
téléphone hôtel à Montluçon +33 (0)4 70 05 53 79
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+33 (0)4 70 05 53 79

Jacky Morlon, Gouret Chef in Montluçon

at the helm of the restaurant since 1993

When he was a child, Jacky Morlon would already pick vegetables in the family's garden to prepare simple starters. Sure that this was his calling, he enrolled in the Brassac-les-Mines cooking school at age 14. A conscientious and passionate student, he was quickly noticed for the quality of his work. His first jobs were working at Au Bon Acceuil in Saint-Nectaire before joining Les Deux Ponts in Saint-Pourcain-sur-Sioule then a Relais & Chateaux in Haute-Savoie, the Auberge de Noves in the Midi...

He took his first steps with the greats working with Michel Lorain and Michel Guérard, both chefs with 3 Michelin stars.

Jacky then spent the winter between two seasons in Australia where he worked as a Culinary Consultant for a billionaire client. Immediately afterwards, he continued his travels with a stint working in the West Indies.

Back in France, he presided over the Vallon de Valrugues restaurant in Saint-Rémy-de-Provence where he was awarded a Michelin star and the Chateau du Breuil in Cheverny, where he maintained the restaurant's star. 

Wanting to return to his native region and launch his own business, he took over the Grenier à Sel in 1993 with the unflagging support of his wife Nicole. The family spirit was reinforced with the arrival of Emilie, born in the house a few weeks after it opened, who now works intermittently alongside her parents while studying hotel management.

A feast for the eyes and for the palate !

Gourmet restaurant in the Allier

The chef, a Maître Cuisinier de France, offers dishes which marry simplicity and authenticity, and where high quality, seasonal produce take centre stage. He enhances traditional specialities from his native region, such as duck à la Duchambais or rack of lamb Bourbonnais. He also enjoys improvising, concocting dishes like his griddled langoustine or monkfish with courgette tagliatelle.

Another string to his bow is the art of presentation. A chef-cum-painter, he delights in playing with colours. His beautiful plates, almost works of art, are also a feast for the eyes !