Restaurant Trente-Trois

A flexible lunch menu allowing you to choose two dishes from starters, main courses, and desserts. Ideal for a lighter gourmet meal.

The complete lunch menu including a starter, a main course, and a dessert. Available with various drink options.

Fresh crab meat served with an iced consommé. A fresh and iodized starter highlighting the crab.

Superior quality oyster served with watercress and a light sabayon. Pronounced marine flavors.

Root vegetable with an artichoke-like flavor, served with crunchy salicornia and fragrant black truffle.

Pan-seared scallops or prepared with celery and black truffle. A refined classic from the sea.

High-quality duck foie gras served pot-au-feu style with seasonal vegetables. Rich and melting.

Fresh fish of the day according to arrival, served with shellfish and mushrooms. A dish that celebrates seafood.

Large diving-caught scallops, served with buckwheat and a rich jus. Tender texture and delicate flavor.

Roasted pigeon served with its offal and a spiced poivrade sauce. Tender meat with a gamey flavor.

Traditional French game dish, very rich, slow-cooked with wine and aromatics. Melting texture and powerful flavor.

Tender beef fillet topped with foie gras (Rossini style) and served with truffles. A luxurious and hearty dish.

A selection of aged French cheeses, offering a variety of textures and intensities. Usually served with bread.

Fresh citrus dessert, accompanied by fromage blanc and enhanced by the lemony aroma of Timut pepper.

Intense chocolate dessert from Madagascar, enhanced with crunchy pecans and coffee notes.

Dessert featuring Tahitian vanilla, paired with the indulgence of hazelnut and praline.