One Michelin star
by Sébastien Sanjou
« Trente-Trois » (thirty-tree, symbolic name referring to Maison Villeroy’s address) is orchestrated by Sébastien Sanjou, twice Michelin-starred chef, also at the head of the Relais des Moines in Arcs-sur-Argens in the Var.
Sébastien Sanjou offers a colorful and imaginative cuisine, with at the heart of each meal, a beautiful product, carefully worked with a strong identity. He cultivates an exceptional relationship with his producers, fishermen and breeders who are all passionate, respectful of the environment and its resources.
« Trente-Trois » (thirty-tree, symbolic name referring to Maison Villeroy’s address) is orchestrated by Sébastien Sanjou, twice Michelin-starred chef, also at the head of the Relais des Moines in Arcs-sur-Argens in the Var.
Sébastien Sanjou offers a colorful and imaginative cuisine, with at the heart of each meal, a beautiful product, carefully worked with a strong identity. He cultivates an exceptional relationship with his producers, fishermen and breeders who are all passionate, respectful of the environment and its resources.
« Trente-Trois » (thirty-tree, symbolic name referring to Maison Villeroy’s address) is orchestrated by Sébastien Sanjou, twice Michelin-starred chef, also at the head of the Relais des Moines in Arcs-sur-Argens in the Var.
Sébastien Sanjou offers a colorful and imaginative cuisine, with at the heart of each meal, a beautiful product, carefully worked with a strong identity. He cultivates an exceptional relationship with his producers, fishermen and breeders who are all passionate, respectful of the environment and its resources.
« Trente-Trois » (thirty-tree, symbolic name referring to Maison Villeroy’s address) is orchestrated by Sébastien Sanjou, twice Michelin-starred chef, also at the head of the Relais des Moines in Arcs-sur-Argens in the Var.
Sébastien Sanjou offers a colorful and imaginative cuisine, with at the heart of each meal, a beautiful product, carefully worked with a strong identity. He cultivates an exceptional relationship with his producers, fishermen and breeders who are all passionate, respectful of the environment and its resources.
Chaque semaine, le chef Sébastien Sanjou crée des plats Éphémères uniques, qui ne reviennent jamais.
Pensés comme un rendez-vous hebdomadaire gastronomique, ils offrent à chaque visite une découverte exclusive, mêlant techniques contemporaines, accords inattendus et associations intuitives.
Les Éphémères :
une expérience gastronomique renouvelée chaque semaine
Sébastien Sanjou
et son équipe en coulisse
Alexis, Chef exécutif
Dans l’ombre brillante des grandes cuisines, certains visages ne cherchent pas la lumière mais la justesse. Alexis en fait partie. Bras droit de Sébastien Sanjou, il incarne une précision millimétrée, une concentration sans faille, une discrétion qui en dit long.
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Chaque mois, une sélection des plus beaux crus est soigneusement choisie sous l'oeil expert de Xavier Thuizat : 17 vins au verre et 3 champagnes soigneusement sélectionnés, révélant des pépites issues de ses découvertes les plus personnelles, offrant ainsi aux clients l’opportunité de découvrir des crus rares et prestigieux sans contrainte de service à la bouteille.
Des verres d’exception qui n’attendent qu’à être découverts, partagés et savourés, sublimés par des « grappillettes » raffinées.