The restaurant
“Les Trois Bourgeons“
Les Trois Bourgeons offers a menu with specialities from Burgundy
and we prepare a selection of flavours from this region.
The open-plan kitchen offers you the chance to admire the two chef ’s work.
Takeshi OTOMURA
After 8 years of expérience working in restaurants in Tokyo and then moved to France
Worked in Paris for “Le pré verre” and “Au Trou Gascon” Michelin star restaurant for one year.
Worked at “La Cachette” Michelin star restaurant in Valence for one year.
Worked for “KEISUKE MATSUSHIMA” in Nice France as a chef with the owner chef for six years helping to keep the one-star rating in the Michelin Guide.
Moved to Chablis in 2016.
Yu FUKAO
Graduated cooking school “Centre de Perfectionnement Ecole Technique Hotelière TSUJI” for six months, and went to Normandy to work.
Worked at a Michelin star restaurant in Normandy France,
Worked at “Michel BRAS TOYA”in Hokkaido, Japan for two years
Went back to Kyoto and practiced service skills in many restaurants
Returned to France in 2010.
Devoted himself to service at “Maison DECORET (MOF)” Michelin star restaurant in Vichy
Moved to Chablis in 2016.
Masashi YOKOYAMA
Graduated cooking school “Centre de Perfectionnement Ecole Technique Hotelière TSUJI” for six months, and went to Strasbourg to work.
After 8 years of expérience working in restaurants in Japan,
Returned to France in 2008
“Maison DECORET (MOF)” a Michelin star restaurant in Vichy as a sue-chef,
and worked at “Flaveur” a Michelin star restaurant as a sue-chef
Worked at “Rolancy (MOF)’” in Nice
Moved to Chablis in 2016.
Our Menu
Menu "LTB"
Starter + Main Dich + Dessert 30€
You choose from the menu.
Lunch Menu
Lunch menu
Stater + Main Dish or Main Dish + Dessert 17 euros
Stater + Main Dish + Dessert 22 euros
Served only from Tuesday to Friday for lunch and out holidays
Beef Carpaccio
mung bean sprout, sugar snaps, aïoli and ginge dressing
or
Salmon marinede
apple puree, beet sorbet
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Pollachius virens
pan-fried, cauliflower risotto, caramel oil
or
Leg of Lamb
roasted, stramed cabbage with butter, mustard sauce
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Choux à la crème
red pomelo, mascarpone ice cream
or
Chocolate soup
pear compote, coffee granita
or
Cheese plate
Starter
Bourguignon snails 6pieces 8€
"Les Trois Bourgeons " style
Eggs in red wine sauce "Oeuf en meurette" 8€
toast, onion, bacon, mushroom
Trout BIO "Prégilbert" 10€
half-cooked, mozzarella, onion espuma, seaweed coulis
Foie Gras Creme Caramel 14€
duck ballontine, cauliflower puree, apple chutney (Supplement menu 3€)
Main Dish
Red wine Braised Beef Burgundy "Bœuf Bourguignon" 19€
beef cheek with red wine of Irancy, mashed potato
Cod-fish 21€
roasted, creamy polenta, turnip, mussel sauce with cream
Sirloin steak 26€
roasted, ravioli, roasted onion, sweet potato puree, cacao zabaione (Supplement menu 5€)
Rack of Pork 21€
roasted, leek, brussels sprout, grapefruit sauce
Dessert
Cheese plate 6€
selection "Les Fromages de Thomas"
Citruses 8€
crème brûlée, compote, cream, tarragon ice cream
Pear 8€
ganache and praline mousse, crème brûlée ice cream
White Chocolate 10€
fondant cake with mango and coffee biscuit, apple sorbet
Our wine
The wine cellar of Les Trois Bourgeons offers a wide selection of Chablis wine,
and Burgundy wines are also available.
Our wine list was compiled under the supervision with Fabien ESPANA.
Our News
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Closed From Sunday 10 until Tuesday 26 November 2019.
13/04/2019
Read moreWe will be on holiday from sunday 10 until tuesday 26 November 2019.
Our Photos
Access / Reservation
Vous pouvez pré-réserver votre table grâce à ce formulaire. La réservation d'une table est possible uniquement 48H à l'avance (par soucis d'organisation). Si une date n'est pas disponible, contactez-nous par téléphone pour effectuer votre réservation.