Fine Dining Food.
Fast Casual Experience.
Bring fine-dining food to fast casual, and be the one who changes how your neighborhood eats.
Own a Grégoire
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Own a Grégoire
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Your Grégoire Could Be Next in the Bay Area
Chef Grégoire Jacquet opened the original Grégoire on Cedar Street in Berkeley's Gourmet Ghetto in 2002 with a simple idea: fine-dining technique, served fast. Now you can bring that idea to your own community.
Grégoire Sunset, the first franchise location, opened in San Francisco's Inner Sunset in 2026. Like every location, it's supplied daily by the Grégoire Culinary Hub in Emeryville, which makes the menu from scratch. That means you spend your time on your guests and your neighborhood, not on prep.
Get in early and you'll have your pick of prime Bay Area locations, with Chef Grégoire and the founding team beside you from day one.
Why Grégoire, Why Now!
Why You, Why Grégoire
You don't need restaurant experience to own a Grégoire. What you need is a love of good food, respect for how it's made, and real joy in eating it. You'll be free to focus on your guests and become part of your community, and we'll support you at every step of your franchise journey. At Grégoire, people come first, and that includes you.
Fine-fast-casual service your future guests already love
Fast casual keeps winning over diners who want quality and speed
Ingredients sourced close to home, the way guests want to eat
Home of the Potato Puff
Chef Grégoire Jacquet grew up in a small French city where his family grew their own food and cooked every meal. He didn't set foot in a restaurant until he was 14, and that first visit made him decide to become a chef. After cooking school, he worked in fine-dining kitchens across France, the U.S. and Puerto Rico.
In 2002 he opened his own place in Berkeley to do things his way: cooking in front of guests instead of behind a kitchen door, and serving the potato puffs that became a Bay Area staple. More than twenty years later, the concept is still a hit in Northern California.
Now you can bring that same story to your own neighborhood.
Everyone Should Have Access to Fine Dining
The Grégoire Culinary Hub prepares every dish from scratch, so quality is built in and your daily operations stay simple.
That means you don't need to be a seasoned restaurant veteran to run a Grégoire. You get to share the brand's beloved food with people in your own community.
Locally Sourced
Your ingredients will always be locally sourced, even as Grégoire grows. Each market can work with nearby providers, which keeps your menu fresh and exciting.
Changing Menu
Your menu changes with the seasons every quarter. Guest favorites like the potato puffs always stay, while new dishes keep regulars coming back.
See the current menu
Chef Inspired
Every recipe comes from Chef Grégoire Jacquet, who trained in respected fine-dining kitchens around the world. You serve that craft with the ease of takeout.
I'm not reviewing this place because it needs it, I'm reviewing it so people know I have good taste. I miss growing up near here so much. The love and care put into the food here helped shaped my eating habits/taste in my later teens. Also got me over food issues and initiate interest in cooking! Grégoire himself showed up often back when I frequented pre-pandemic but positive the quality has been maintained. Once you experience that kind of intentional menu, you can never go back.
V. Lopez
The fried potato puffs are not to be missed. Every dish I've tried is excellent. Lunch menu is 4-5 protein options served as either sandwiches or salads. There's a soup of the day and a few dessert choices. Even though I live in Fremont and generally prefer more ethnic food (sushi, Thai, Vietnamese, Indian, Mexican, Afghan), this is starting to be my go-to spot to bring out of town visitors!!
A. Cecilia Mogal
What on earth? How did I not know about Grégoire before the pandemic!? I got takeout thinking it was going to be yet another faux-French joint that would be pretty good but not 100%. I'm totally blown away - it is amazing! The puff pastry is perfection! The flavors of everything are all well balanced and the textures masterful. Wow. This has vaulted past all my other faves in the area and is officially my go-to Berkeley spot.
J. Harness
Supporting You Every Dish Of The Way
There's nothing else like Grégoire, from the food to the franchise model to the culinary hub behind it. When you own one, the brand is with you every step of the way.
Our Team
Will Be There
The franchisee/franchisor relationship at Grégoire is designed to provide everything a franchisee needs to succeed, regardless of their food service experience. With the culinary hub close by, support will always be within reach, at any time. Jacquet will personally be there every step of the way to set owners up to thrive.
Cutting
Edge Technology
One of the most attractive aspects of Grégoire is the brand’s culinary hub kitchen concept. The hub will handle the daily creation of every menu item from scratch, and franchisees order whatever they need for the next day through its intuitive phone app. The program is designed for easy ordering, pricing, and delivery.
Locally Sourced
Products
Grégoire stands out in the quick service market by using high-quality, locally-sourced ingredients. Everything is prepared and made in-house — from the mayonnaise and pickled vegetables to the smoked salmon.
Outside the
Hexagon Box
The quality of the carryout container is just as important as the food in it. Jacquet has designed and patented his takeout boxes to ensure they are sturdy, keep food hot, and have a sleek, branded look.
Your Team Is Right Here
You'll get the support you need whether or not you've worked in food service before. The culinary hub is close by, so help is always within reach, and Chef Grégoire will personally help you get set up to thrive.
Cutting Edge Technology
You won't be cooking every item from scratch yourself. The culinary hub does that every day, and you simply order what you need for tomorrow through an easy phone app that handles ordering, pricing and delivery.
Locally-Sourced Products
You'll serve food you can be proud of. Ingredients are high quality and locally sourced, and everything is made in-house, from the mayonnaise and pickled vegetables to the smoked salmon.
Outside the Hexagon Box
Your takeout will stand out too. Chef Grégoire designed and patented his hexagon boxes so they're sturdy, keep food hot, and look great in your customers' hands.
Franchising Resources
Need more information? Here are some other links for your franchise journey!
Available Markets
Picture a Grégoire in your community. We're looking for personable owners to open locations in San Francisco, Napa, Marin, Solano, Contra Costa, Alameda, Santa Clara and Santa Cruz, with a goal of five to eight franchise locations open by 2028. One of them could be yours.
Current Locations
Current Locations
Future Markets
Available Markets
Franchise Opportunity Research
This information is not intended as an offer to sell or the solicitation of an offer to buy, a franchise. Currently, the following states regulate the offer and sale of franchises: California, Hawaii, Illinois, Indiana, Maryland, Michigan, Minnesota, New York, North Dakota, Oregon, Rhode Island, South Dakota, Virginia, Washington, and Wisconsin, If you are a resident of or want to location a franchise in one of these states, we will not offer you a franchise unless and until we have complied with applicable pre-sale registration and disclosure requirements and disclosure requirements in your state. Franchise offerings may be made only through delivery of a Franchise Disclosure Document.