Le 3V

The cuisine at Le 3V embodies the essence of modern French bistronomy—a culinary approach that respects classical techniques while embracing creativity and seasonal spontaneity. The kitchen's commitment to working exclusively with fresh, French products means that the menu evolves daily, reflecting what's best at the market and inspiring the chef's imagination.

This daily-changing format keeps the dining experience dynamic and exciting. Regulars appreciate that each visit brings new discoveries, while first-time diners enjoy knowing they're experiencing the kitchen at its most inspired, working with ingredients at their peak. The approach also demonstrates confidence—the chef doesn't rely on signature dishes to carry the restaurant's reputation but rather on consistent excellence across whatever the season offers.

Among the dishes that have earned particular acclaim, the œuf en kadaïf showcases technical skill and creativity, wrapping a perfectly cooked egg in crispy kadaïf pastry for a textural contrast that delights. The pot-au-feu de Saint-Jacques reimagines the classic French pot-au-feu with luxurious scallops, demonstrating how traditional preparations can be elevated with premium ingredients. The ris de veau (sweetbreads) represents the kitchen's mastery of offal, a hallmark of serious French cooking that's increasingly rare in contemporary bistros.

Vegetarian diners will find thoughtful options on the lunch menu that go beyond token offerings. The kitchen applies the same creativity and technical skill to plant-based dishes, ensuring that vegetarian choices are as satisfying and sophisticated as their meat and fish counterparts. This inclusive approach reflects a modern understanding that excellent cuisine isn't defined by the presence of animal proteins but by the quality of ingredients and the skill of preparation.

The menu structure is straightforward and accessible: lunch offers a three-course menu at €38, while dinner presents a similar format at €50. Both represent excellent value considering the quality of ingredients, the daily-changing nature of the offerings, and the level of culinary execution. The pricing positions Le 3V as an accessible luxury—a place where you can enjoy refined dining without the formality or expense of haute cuisine establishments.