Trois Fois plus de Piment

The cuisine at Trois Fois plus de Piment represents authentic Sichuan cooking at its most accessible and expertly executed. The kitchen specializes in the labor-intensive art of handmade noodles and dumplings, preparing fresh pasta daily using traditional techniques that result in the ideal texture—springy, substantial noodles that hold up beautifully to rich, spicy broths and sauces, and delicate dumpling wrappers that provide just enough structure to contain their flavorful fillings.

The star of the menu is undoubtedly the dan dan noodles, served in a carefully defatted pork broth that delivers deep, savory flavor without heaviness. This dish earned Le Fooding's "Best Noodles" award in 2016, and one taste reveals why: the noodles themselves are perfectly cooked with a satisfying chew, while the broth balances the characteristic Sichuan elements of málà (the numbing sensation from Sichuan peppercorns combined with chili heat), umami depth from fermented ingredients, and aromatic complexity from garlic, ginger, and scallions. At €10.40, it represents exceptional value for an award-winning dish that would command significantly higher prices at more formal establishments.

The handmade pork dumplings at €5.20 showcase another dimension of the kitchen's skill. These ravioli-style preparations feature thin, delicate wrappers encasing well-seasoned ground pork, typically served in or alongside spicy sauces that complement rather than overwhelm the filling. The dumpling menu extends to chaoshou, a Sichuan specialty similar to wontons, demonstrating the kitchen's breadth of traditional preparations.

Beyond these signature items, the menu explores various noodle preparations that highlight different aspects of Sichuan cuisine. You'll find dry-tossed noodles coated in aromatic chili oil, soup noodles in various broths, and noodle dishes featuring different proteins and vegetable combinations. Each preparation respects traditional flavor profiles while allowing for the crucial customization of spice levels.

The restaurant's spice scale from 0 to 5 represents a thoughtful approach to introducing Sichuan cuisine to diverse palates. Level 0 offers the aromatic and savory qualities of the cuisine without heat, allowing you to appreciate the complexity of fermented bean pastes, the floral notes of Sichuan peppercorns (without the numbing intensity), and the depth of the broths and sauces. Level 1 introduces gentle warmth, while level 2—the recommended maximum for most first-timers—delivers noticeable heat that enhances rather than dominates the other flavors. Levels 3 through 5 cater to serious heat enthusiasts, with level 5 approaching the authentic intensity you'd experience in Sichuan province itself.

The kitchen's commitment to authenticity extends beyond spice levels to the quality and sourcing of ingredients. The use of proper Sichuan peppercorns, quality chili oils, and traditional fermented ingredients ensures that the flavors remain true to their regional origins. The defatting process applied to the pork broth in the dan dan noodles demonstrates technical skill and consideration for diners who want rich flavor without excessive greasiness.

Portions are generous without being overwhelming, sized appropriately for the casual dining context where you might order multiple dishes to share or enjoy a satisfying solo meal without feeling overstuffed. The pricing structure encourages exploration—at these prices, you can afford to try several dishes and discover your personal favorites across the menu. Whether you're seeking the comfort of a warming noodle soup, the excitement of testing your spice tolerance, or simply a delicious, affordable meal in central Paris, Trois Fois plus de Piment delivers authentic Sichuan flavors with skill, care, and remarkable value.