Grenobloise Scallops
Grenobloise Scallops

Scallops à la Grenobloise

Left Over Chicken Breast with Grenoboise

Left Over Chicken Breast with Grenoboise

This sauce (pronounced greh-no-blue-os) originates comes from the French town of Grenoble. Very tangy by itself it pairs well with mild fish, and is perfectly rounded off with a topping of fresh parsley. Although most commonly cooked with fish or seafood it can, however, be served over a huge variety of dish choices, (see below) and is most excellent for sprucing up left-overs.

Some Mild Proteins easy to Saute in Butter and Served À la Grenobloise:

  • Sole
  • Flounder
  • Halibut
  • Cod
  • Scallops
  • Skate
  • Tilapia
  • Rockfish
  • Ahi or other Tuna Steak
  • Chicken Breast
  • Segmented Cornish Game Hen
  • Boiled Crab (or imitation)
  • Broiled Lobster Tail

And for more ‘Palate-Full’ Proteins Try:

    • Liver
    • Trout
    • Salmon
    • Catfish
    • Braised Lamb Shank
    • Sardines
    • Anchovies
    • Shrimp

Vegetarian and Non-Protein Options/Accompaniments:

  • Sauced with Grenobloise:
    • Lentils
    • Steamed and Sauteed Rice
  • Steamed or Sauteed and Topped with Grenobloise:
    • Green Beans
    • Asparagus
    • Sliced Potatoes
    • Artichoke
    • Greens such as spinach, arugula, kale, swiss chard, or water cress
    • Apples
  • Sauteed in Sauce Grenobloise:
    • Toasted Artisan Bread Slices
    • Croutons

Calimari Steak Fingers with Grenobloise

Calamari Steak Fingers with Grenobloise

Sauce Grenobloise – Browned Butter, Lemon, and Capers

By: Semiserious Chefs
Makes: 3-4 sauce servings


  • 3 T unsalted butter
  • 1 lemon halved
    • 1 half juiced
    • 1 half segmented and chopped
  • 2 T drained capers
  • 2 T chopped flat leaf parsley


  1. Juice one half of the lemon into a small bowl. Remove the seeds.
  2. Peal the second lemon half and remove each segment from the pith. Peal off any tough skin parts and slice each segment into 1/4 inch pieces. Set aside with drained capers.
  3. Add the butter to a warm pan over medium heat. Whisk regularly (a silicone brush works well) until the butter just begins to turn golden. This will take several minutes. Do not burn your butter.
  4. Add the lemon juice slowly and whisk, being careful as it will splatter. When these have incorporated add the capers and lemon pieces.
  5. At this point you can either saute your precooked protein or vegetable in the sauce or simply drizzle it over. Garnish with chopped parsley and serve.

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