Troisgros - Le Bois sans Feuilles

In this nature-inspired interior designed by architect Patrick Bouchain, the glass-paned dining areas are arranged around an imposing century-old oak tree. In this setting, César carries on the family tradition with aplomb, with cuisine that bears the Troisgros hallmark more indelibly than ever. The dishes are original, punctuated with flashes of vegetable-based ingenuity and subtle hints of acidity and bitterness. Beautifully elevated ingredients; refined and adventurous dishes; a permaculture kitchen garden and lake – an exceptional restaurant in a setting that will take your breath away.

A glass-walled dining room arranged around a century-old oak, set in a landscape designed to feel like a living extension of the plate.

A strong locavore backbone, with the Michelin Guide highlighting a permaculture kitchen garden and an on-site pond as part of the restaurant’s ecosystem.

Cooking that leans into vegetal ideas, acidity, and bitterness, without losing richness.

Langoustines, blue lobster, turbot, red mullet, scallops, sea urchin, caviar, duck, beef, and veal sweetbreads.

The Bois sans feuilles offers both a carte and longer menus. On the published a la carte list, example plates include langoustines with pressed caviar (€130), blue lobster with tart apple (€130), grilled turbot cut into strips with mint (€130), medallions of red mullet with a boiling broth (€120), duck in aiguillettes and mignonette (€120), and crispy ear and sweetbreads of veal (€120).

Cheese is listed at €40, desserts at €50.