Trente-Trois

At Trente-Trois, Chef Sébastien Sanjou has created a culinary vision that honors French gastronomic traditions while embracing contemporary techniques and the vibrant flavors of southern France. His Michelin-starred cuisine demonstrates the technical precision and creative vision that define modern French cooking at its finest, with each dish reflecting his commitment to seasonal ingredients and refined execution. The restaurant's menu philosophy centers on "Les Éphémères"—ephemeral creations that change with the seasons and showcase the best products available at any given moment. This approach ensures that each visit to Trente-Trois offers something new, as Chef Sanjou continually evolves his offerings to reflect the rhythms of nature and the inspiration of the moment. The southern French influence manifests in the chef's use of Mediterranean ingredients, bright flavors, and a certain generosity of spirit that balances the precision of haute cuisine. Signature preparations that have earned acclaim include the chef's treatment of green asparagus, which showcases the vegetable's delicate flavor through expert technique and complementary ingredients. His crab dishes demonstrate a masterful touch with seafood, while the milk-fed lamb reveals his ability to coax maximum flavor and tenderness from premium ingredients. Other notable preparations include sophisticated takes on sole and beef, each dish representing the intersection of classical French technique and contemporary sensibility. The menu structure offers flexibility to suit different appetites and occasions. The two-act lunch menu at €60 provides an accessible introduction to Chef Sanjou's cuisine, perfect for a refined midday meal. For those seeking a more comprehensive experience, the four-act menu at €120 offers a well-paced journey through multiple courses, while the full six-act experience at €160 represents the chef's complete culinary vision, allowing him to showcase the full range of his creativity and technical skill. Wine plays an integral role in the Trente-Trois experience, with carefully curated pairings available to complement each menu. The restaurant takes particular pride in its selection of wines by the glass, allowing diners to experience different expressions throughout their meal, as well as its collection of rare vintages for those seeking something exceptional. The wine program reflects the same attention to quality and thoughtful curation that characterizes every aspect of the restaurant.