One Michelin star
by Sébastien Sanjou
Tucked away from prying eyes, Trente-trois cultivates the art of discretion... without ever holding back on its contemporary gourmet cuisine.
In the kitchen, our Michelin-starred chef Sébastien Sanjou (1 Michelin star) creates an inspired à la carte menu, where each dish pays homage to his native south, the artisans he respects, and the products he carefully selects.
Whether à la carte or through 2-, 3-, 4-, or 6-course menus, each dish tells a story: sometimes lively, sometimes tender, always sincere.
And for the most curious, “Les Éphémères,” exclusive and unexpected creations, punctuate the experience, like a nod from the chef to the present moment.
It's a place you discover like a secret, one you keep to yourself... or share with those who deserve it.
You come here to savor, share, laugh a little (or a lot), and leave with a burning desire to return.
Take a seat, leave your preconceptions at the door, and we'll take care of the rest.
+33 (0)1 45 05 68 00
33 rue Jean Goujon
75008 Paris
Ouvert du mardi au samedi
Déjeuner : 12h00 - 14h00
Dîner : 19h00 - 22h30
Petits chiens admis
Dress code : Tenue élégante souhaitée (pour être en harmonie avec l’expérience gastronomique !)
Plat étoilé par le Chef Sébastien Sanjou
Tomates de saison plat gastronomique
St Jacques par le Chef Michelin Sanjou
Plat étoilé par le Chef Sébastien Sanjou
The taste
of the product
The product sets the pace, inspires the actions, and guides the ideas.
It is never disguised, never transformed to impress.
It is revealed, simply, with precision.
In every dish, we find this discreet rigor, this respect for life, and this very personal way of letting the seasons speak for themselves without ever forcing them.
A cuisine of truth, where taste is enough on its own, without any grandstanding, but with a lot of skill.
Every week, chef Sébastien Sanjou creates unique Éphémères dishes that are never repeated.
Designed as a weekly gastronomic event, each visit offers an exclusive discovery, combining contemporary techniques, unexpected pairings, and intuitive combinations.
The Ephemerals :
a gastronomic experience renewed every week
Sébastien Sanjou
and his team behind the scenes
Alexis, Executive Chef
In the bright shadows of great kitchens, some faces seek not the limelight but perfection. Alexis is one of them. As Sébastien Sanjou's right-hand man, he embodies pinpoint precision, unwavering concentration, and a discretion that speaks volumes.
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Each month, a selection of the finest wines is carefully chosen under the expert eye of Xavier Thuizat: 17 wines by the glass and 3 carefully selected champagnes, revealing gems from his most personal discoveries, offering customers the opportunity to discover rare and prestigious wines without the constraint of ordering by the bottle.
Exceptional wines just waiting to be discovered, shared, and savored, enhanced by refined “grappillettes.”