À la Grenobloise This page first published: Apr 3, 2005 · Updated: Jun 24, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information. Fine-crumb bread, capers, lemon, parsley, all diced and moistened with beurre meunière. Used as a garnish either for fish or sautéed offal.