Villa9Trois

The cuisine at Villa9Trois reflects Chef Camille Saint M'Leux's impressive pedigree and his commitment to seasonal French gastronomy with Mediterranean influences. Having honed his skills at legendary establishments including Taillevent and Le Cinq, Chef Saint M'Leux brings technical precision and creative vision to every dish, while his Provençal roots add distinctive character to the menu.

The restaurant's culinary identity centers on exceptional ingredients, particularly premium seafood. Breton blue lobster and spider crab from Roscoff feature prominently, prepared with techniques that honor their quality while showcasing the chef's creativity. Signature dishes demonstrate this approach beautifully: the tartelette aux haricots coco combines humble ingredients with refined execution, the araignée de Roscoff highlights the sweet delicacy of spider crab, and the pigeon cuit sur le coffre showcases masterful cooking technique applied to premium poultry.

Mediterranean influences appear throughout the menu, reflecting the chef's southern French sensibilities. Smoked red tuna, saint-pierre prepared in bouillon, and a memorable dessert featuring Solliès figs all demonstrate this Provençal connection. Other notable dishes include perfectly executed noix de Saint-Jacques façon raviole, saint-pierre en bourride, and tender ris de veau. Desserts receive equal attention, with offerings like crémeux de chocolat and roasted pear providing refined conclusions to the meal.

We offer several menu formats to accommodate different preferences and occasions. The Menu Saveurs and Menu Dégustation provide structured tasting experiences, with the latter priced at 129€ offering the most comprehensive exploration of the chef's repertoire. For those preferring more flexibility, à la carte options range from 84€ to 102€. Individual dishes span from 23€ for desserts to 54€ for main courses like the ris de veau, with starters like the Saint-Jacques raviole at 48€.

The restaurant demonstrates flexibility regarding dietary requirements, with vegetarian adaptations available upon request. Bread comes from the respected Fournil Éphémère, while desserts remain entirely house-made. The wine program complements the cuisine exceptionally well, with carefully curated pairings available at multiple price points (39€, 44€, 54€, 59€, and 64€) and an extensive cellar featuring over 200 wine references, including impressive large-format bottles. The beverage program extends beyond wine to include a remarkable collection of 100 whiskies and rums, providing sophisticated options for before or after dinner.