Trente-Trois

• Historical Ambiance with Modern French Cuisine
  Trente-Trois preserves the character of an ancient Parisian dining room featuring 20th-century wainscoting and historical oak parquet flooring, offering a unique blend of history and modern French cooking that deviates from tradition in a setting with only seven tables.

• Discreet Location Inside a Boutique Hotel
  The restaurant is hidden away inside the discreet Maison Villeroy hotel near the Champs-Élysées, creating an intimate and confidential dining experience in a wood-paneled room of a boutique hotel with just eleven rooms and apartments styled like a private home.

• Daily Evolving Ephemeral Menu Inspired by the South of France
  Chef Sébastien Sanjou offers a constantly changing menu inspired by seasonal products and the flavors of the South of France, with new inspirations and surprises every day of the week, making each visit a unique culinary journey.

The Michelin-starred restaurant Trente-Trois in Paris, led by chef Sébastien Sanjou, emphasizes fresh, seasonal ingredients inspired by the South of France. While the restaurant’s menu is ephemeral and changes daily to highlight the best products of the moment, some key honored ingredients and their significance include:

• Milk-fed Veal: Featured in daily creations, this ingredient reflects the chef’s focus on tender, high-quality meats that form the basis of refined dishes.

• Seasonal Vegetables and Herbs: The cuisine is deeply rooted in the flavors of the South of France, with fresh vegetables and herbs playing a central role in creating vibrant, balanced dishes that evolve with the seasons.

• Local Seafood and Fish: Given the chef’s inspiration from southern French gastronomy, fresh seafood is often a highlight, prepared with respect to seasonality and freshness to showcase natural flavors.

• Caviar from Aquitaine: While not explicitly tied to a single signature dish at Trente-Trois, caviar from Aquitaine is noted as a prized ingredient in the region’s fine dining scene, reflecting the restaurant’s commitment to premium local products.

• Dairy Products: Creamy and rich dairy elements are used to complement dishes, consistent with the South of France culinary style where cheese and cream enhance texture and flavor.

These ingredients are used in a constantly evolving menu that invites diners to experience the richness of southern French cuisine through innovative and ephemeral dishes crafted daily by Chef Sanjou. The emphasis is on freshness, seasonality, and local provenance, making each dish a unique celebration of these key ingredients.