A LOCAL CULINARY RETREAT IN THE BEAUTIFUL
MANCHESTER VILLAGE
Living off the land is a matter of course in Vermont. Our chef sources ingredients from local farms to create a menu of familiar yet inimitable fare. Beverages at Copper Grouse incorporate mostly American wines, craft-brewed beers and many local spirits, including one of our favorites: whiskey. Our cocktails are anchored in classics, and are often influenced by American history or literature. Service is as warm and thoughtful as the ambience, so you’ll always feel you’re right where you belong.

EXECUTIVE CHEF NICOLAS HOULBERT
Nicolas Houlbert is a seasoned executive chef with over 30 years of experience who has helped several restaurants achieve their vision, from obtaining Michelin stars (Ze Kitchen Galerie and Mavrommatis in Paris) to improving operations. A native of France, Houlbert developed a love for cooking while watching his mother cook every day for the family, using vegetables from the garden and buying products from local farms.
Following his success in France, Houlbert moved to New York in 2015 to work for acclaimed chef and restaurateur Daniel Boulud as executive chef at both Bar Boulud and Epicerie Boulud. Under Boulud, Houlbert utilized his extensive classical French training while developing a keen understanding of the American palate. Inspired by both his childhood in France and his more recent travels around the world, Houlbert’s cuisine marries classic French technique with modern flavors. His dishes speak for themselves, highlighting fresh and local ingredients through simple yet refined preparations.
sourced from local farms
Discover the treasure trove of local farms found all around Vermont (as well as New Hampshire and Pennsylvania) that make
farm-to-table fare at The Copper Grouse possible.

