A quiet spot,
plates that speak
At Trente-Trois, Michelin-starred chef Sébastien Sanjou creates Mediterranean cuisine that is fresh, bright, and focused on the ingredients. Olive oil, herbs, vegetables, fish, and shellfish are perfectly expressed in a cuisine that focuses on the essentials, where simplicity reveals true depth.
This approach extends to the dining room, where Micaël Morais provides warm and attentive service. The tableware, artisan pieces, soft lighting, and subtle materials complement the cuisine and create a natural harmony.
The passion for wine is part of this same commitment: the cellar, orchestrated by a team of exceptional sommeliers, accompanies each dish with precision.
Trente-trois is a place to keep to yourself or share with a few others. A place where you come to savor, exchange, linger, and return.
+33 (0)1 45 05 68 00
33 rue Jean Goujon
75008 Paris
Open Tuesday through Saturday
Lunch: 12:00 p.m. to 2:00 p.m.
Dinner: 7:00 p.m. to 10:30 p.m.
Small dogs allowed
Dress code : Smart dress required
Plat étoilé par le Chef Sébastien Sanjou
Plat étoilé par le Chef Sébastien Sanjou
The taste
of the product
At the heart of Trente-Trois' cuisine, the product guides every move. Sébastien Sanjou is committed to a demanding selection, worked in its purest form: sun-kissed vegetables, herbs picked at maturity, fish and shellfish from sustainable fisheries, meats chosen for their character and history.
Nothing is disguised, nothing is forced. Each ingredient arrives in the kitchen with its own character, which the chef strives to reveal with precision, in an unapologetic simplicity where depth can be read between the lines. Cuisine that respects nature, the seasons, and the artisans who cultivate it.
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Sébastien Sanjou
and his team behind the scenes
Micael, Restaurant Director
As restaurant director and talented sommelier, and a finalist of the prestigious Master of Port, Micael orchestrates every experience with effortless elegance. Balancing the art of service with his passion for wine, he creates a unique connection between the cuisine and the finest estates, guiding guests through precise and inspired pairings.
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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.”