Restaurant Trois B

A thick slice of homemade country pâté, made with pork and poultry, enhanced with hazelnuts for crunch. Served with marinated vinaigrette vegetables.

Small sea shells served with a typical smoked sausage from Eastern France. Accompanied by winter vegetables and a slightly spicy horseradish cream.

Crispy breaded and fried chicken pieces. Served with a homemade sweet and sour sauce made from apple and fermented mushrooms for an umami flavor.

A vegetable risotto made with finely sliced celeriac instead of rice, bound with Comté cheese. Served with a runny egg yolk and marinated mushrooms.

Tender pan-fried pork, served with an autumnal mushroom and chestnut sauce. Accompanied by a smooth Jerusalem artichoke purée and Chinese cabbage.

Fine and firm white fish fillet. Served with small grenaille potatoes, spinach, and an original buckwheat sauce enhanced with a chili almond condiment.

A French reinterpretation of Japanese noodle soup. A broth garnished with winter vegetables, mushrooms, and a soft-boiled egg with a runny yolk.

A portion of aged cheese of your choice, served with crunchy walnuts and a sweet quince jam to accompany the tasting.

Assortment of three French cheeses (Livarot, goat, Morbier) to discover different textures and intensities. Served with garnishes.

A rich chocolate fondant dessert, contrasted by a crunchy buckwheat crumble. Olive oil and sea salt enhance the cocoa flavor.

Crispy meringue on the outside and soft on the inside, topped with tart fresh fruit and a sweet white chocolate coulis.

Daily changing lunch menu. Choose two or three dishes from a selection of seasonal starters, main courses, and desserts.