Restaurant Le 3V

A creamy and comforting soup made with kale, leeks, and sweet potato for sweetness. The texture is smooth and velvety with vegetal notes. Enjoyed hot at the start of a meal.

A tender piece of roasted pork accompanied by garlic cloves confit in their skins and flavored with thyme. The meat is juicy and served with melting colorful carrots. A flavorful and classic main course.

A fresh and tangy dessert composed of a creamy lemon cream topped with citrus segments. Light and creamy texture with a sweet-acid balance. Perfect for finishing the meal on a vibrant note.

A salad made with fresh green leaves, garnished with slices of smoked or dried duck breast and sweet shallots. The combination offers a contrast between the freshness of the salad and the rich taste of the duck. A light and elegant starter.

A piece of beef slow-cooked until extremely tender and melt-in-your-mouth. Served with winter vegetables and a reduced sauce flavored with spices. A rich and comforting dish.

An upside-down apple tart with caramelized fruit on a crispy crust. Served warm with thick Norman fresh cream. A gourmet traditional dessert with caramel and butter flavors.

Raw scallops diced and marinated with tangy passion fruit. A fresh and delicate starter with a melt-in-your-mouth texture and a sweet-and-savory marine flavor.

A pearly cooked white fish fillet, served with small potatoes and a sauce with capers, lemon, and croutons (Grenobloise style). The flesh is flaky and delicate. Accompanied by Japanese mustard leaves (mizuna).

Pineapple slowly cooked with star anise to develop spicy and caramelized aromas. Served with a light coconut mousse or cream. An exotic and fragrant dessert.

A colorful salad combining the sweetness of ricotta cheese with the tanginess of blood oranges and fresh greens. A light, creamy, and vitamin-rich starter. Ideal for starting the meal with freshness.

Seasonal cod (Skrei) served with mussels and samphire for a hint of the sea. Accompanied by a creamy risotto made with diced potatoes instead of rice. A rich seafood dish with varied textures.

A light and intense dark chocolate mousse, flavored with winter citrus. The richness of the chocolate is balanced by the freshness of orange and clementine. A revisited classic.

Salmon served with sweet, earthy beetroot and tangy sorrel. The fish is rich and melts in your mouth, contrasting with the acidity of the herb and the sweetness of the root. A balanced starter.

A tender piece of beef, grilled or pan-fried, served with an original side of carrots and mango, seasoned with za'atar (a Middle Eastern spice blend). A sweet-savory and spicy combination.

A dessert composed of layers of crispy puff pastry alternated with vanilla cream and notes of mandarin. A texture that is both crumbly and creamy. A refined and textured dessert.

Lunch formula including a starter and a main course, chosen from the daily menu.

Lunch formula including a main course and a dessert, chosen from the daily menu.

Full menu including the starter, main course, and dessert of the day. The chef's complete experience.

The complete daily menu, prepared in take-away containers.

The full menu served for dinner.

A meat-free and fish-free option, prepared with seasonal vegetables. Ask your server for today's details.

A sparkling signature cocktail based on gin. It blends the bitterness of Aperol with citrus notes and a herbaceous touch of rosemary. A refreshing and aromatic drink.

A revisited version of the famous Pornstar Martini. Fruity and exotic cocktail based on vodka and passion fruit liqueur, sweetened with vanilla. Creamy texture and sweet-and-sour flavor.

A rich and sweet cocktail based on rum. It uses whole cane sugar (galabé) and pear for a fruity and caramelized profile. Ideal for those who like smooth and indulgent cocktails.

A classic Italian bitter and dry cocktail, made with equal parts gin, red vermouth, and Campari. Served on ice with an orange zest. Ideal as an aperitif.

Refreshing cocktail based on vodka, ginger beer, and lime. Traditionally served in a copper mug. Spicy and lemony taste.

A gin tonic prepared with French Anaë gin, known for its fresh and herbaceous notes. Served with tonic over ice. A simple, lively, and thirst-quenching drink.

The famous bright orange Venetian aperitif. A mix of prosecco, bitters (like Aperol), and sparkling water. Sweet-bitter and sparkling flavor.

The national cocktail of Brazil. Made with cachaça (sugarcane spirit), crushed lime, and sugar. Strong, fresh, and tangy taste.

A sweet-and-sour cocktail based on almond liqueur (Amaretto) and lemon juice. Often served with a foamy texture. Marzipan flavor balanced by acidity.

An alcohol-free drink (mocktail) combining the spiciness of ginger and the tropical sweetness of pineapple. Refreshing and fruity.

An exotic mocktail centered around passion fruit. Tangy and sweet flavors for an alcohol-free tropical experience.

A classic Italian vermouth, available in white (sweet) or red. Drunk chilled, on ice, or with a slice of lemon. A traditional aperitif.

Anise liqueur typical of the South of France. Consumed diluted with fresh water, which gives it a milky color. Pronounced licorice and anise flavor.

An elegant cocktail made with crème de cassis (blackcurrant liqueur) topped with Champagne. Sparkling, fruity, and festive.

A glass of prestigious French sparkling wine. Dry, crisp with fine bubbles. Perfect for celebrating or starting a meal.

An alcohol-free Italian aperitif, orange in color. It has a sweet-bitter taste of herbs and citrus. A popular alcohol-free alternative to Spritz.