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The chef of this gourmet restaurant, Cyril Robert, started at Gérard Vié in the Three Marche. He paid tribute to the former versaillais institution of his master, with the same name. This new Trois Marche has its own style, with a sober and warm decor and a clientele mainly made up of used people. The card is renewed four times a year and presents inventive dishes, combining classic products and discoveries, always finely executed. The taste buds are happy - only the greatest appetites will issue a few reservations, and the presentation with their eyes. The meal begins with a cappuccino cappuccino and espuma au, or crispy nems aux mushrooms from Auvergne woods and Ham, and then leaves to cheeks of loche loche and mushroom risotto, from the ground to the brown bière beef cheeks, brune de and caramelized onions. It is concluded with a surprise hull chocolate, mango and Poivre pepper. Just next to the restaurant, the Three Marche boutique offers snacks to eat on-site or to take away: salads, sandwiches and desserts prepared with high quality products.
Members' reviews on LES TROIS MARCHES
Les plats sont saisonniers. En entrée j’ai pris la veloutée des champignons et en plat principal les saints jacques avec risotto. Ils étaient délicieux, les saveurs et textures, la présentation, tout était excellent. Je recommande absolument
Un vrai régal