Please wait

Gault&Millau

News
Restaurants
Wines
Champagnes
Spirits
Wine Estate
Hotels
Artisans
Recipies
People
Utensils
Gourmet itineraries
Tomorrow's chefs
Partners
Newsletters
FAQ

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Trente-Trois

75008 PARIS
13.5/20
 Chef's Restaurant
SHARE
BOOK
© Angelina Alonzi
© Angelina Alonzi
© Angelina Alonzi
6 PHOTOS
Chef Sébastien Sanjou
Cooking French | healthy
Price Indicative price per person (excl. drinks)
60 € to 150 €
Disable your adblocker
Gault&Millau's review
13.5/20
Chef's Restaurant Passing by on the street, there's no sign of this jealously hidden table in a beautiful building in the Golden Triangle, located at 33, as its name suggests. At the top of the stairs opens a magnificent room with panelled walls, a gilded ceiling and a majestic crown chandelier. Sébastien Sanjou, who supervises the menu from his home in Provence, and his team offer a fine bourgeois cuisine, punctuated by weekly ephemera: Tuesday beef pithiviers, Wednesday stuffed sole, Thursday poularde, Friday aïoli, Saturday blanquette de veau.... In the three-act €75 menu, roast duck foie gras (not very well denervé), vegetables and pot-au-feu broth, followed by braised half-wild duckling, beet, pomegranate-sage before Madagascar chocolate, pecan nuts, white coffee and cocoa nibs. Attentive staff and classic wine list.
READ MORE ...
READ LESS ...
MAP
Address 33 Rue Jean Goujon
75008 Paris
NAVIGATE TO
Opening
Opened today
Monday Lunch Dinner
Tuesday Lunch Dinner
Wednesday Lunch Dinner
Thursday Lunch Dinner
Friday Lunch Dinner
Saturday Lunch Dinner
Sunday Lunch Dinner
People
Sébastien Sanjou
Sébastien Sanjou Chef
Sébastien Sanjou Sébastien Sanjou Chef
Disable your adblocker

Nearby restaurants

Open
Dos Almas - Melia Paris Villa Marquis
12
/ 20
Gourmet Restaurant
Dos Almas - Melia Paris Villa Marquis
Address 75008 PARIS
Cooking French | Iberian
Budget 37 € to 59 €
Open
La Cour Jardin
13
/ 20
Chef's Restaurant
La Cour Jardin
Address 75008 PARIS
Cooking Traditional
Open
Le Relais Plaza
13
/ 20
Chef's Restaurant
Le Relais Plaza
Address 75008 PARIS
Chef Jean Imbert
Cooking French | Traditional
Open
Manko
12
/ 20
Gourmet Restaurant
Manko
Address 75008 PARIS
Chef Melio Oriundo
Cooking Modern | Peruvian
Open
Jean Imbert au Plaza Athénée
16.5
/ 20
Remarkable Restaurant
Jean Imbert au Plaza Athénée
Address 75008 PARIS
Chef Jean Imbert
Cooking Cuisine d'auteur | French
Budget 340 €
Open
La Terrasse Montaigne
12
/ 20
Gourmet Restaurant
La Terrasse Montaigne
Address 75008 PARIS
Cooking French
Disable your adblocker

Nearby hotels

Open
Bulgari Hôtel Paris
Exceptional Hotel
Bulgari Hôtel Paris
Address 75008 PARIS
Services Conciergerie, Disabled access, Minibar, Pets allowed, Private Parking, Room service
Budget 1650 €
Open
Le Narcisse Blanc Hôtel & Spa
Exceptional Hotel
Le Narcisse Blanc Hôtel & Spa
Address 75007 PARIS
Services Disabled access, Meeting rooms, On-site catering, Restaurant selected by G&M, Room service, Spa
Budget 441 €
Restaurant
Open
Hôtel Thoumieux
Prestige Hotel
Hôtel Thoumieux
Address 75007 PARIS
Services Minibar, On-site catering, Pets allowed, Restaurant selected by G&M
Budget 200 €
Restaurant
Open
Hôtel Barrière Fouquet's Paris
Exceptional Hotel
Hôtel Barrière Fouquet's Paris
Address 75008 PARIS
Services Disabled access, Fitness room, Meeting rooms, Minibar, On-site catering, Pets allowed
Budget 600 €
Open
La Réserve Paris - Hotel and Spa
Exceptional Hotel
La Réserve Paris - Hotel and Spa
Address 75008 PARIS
Services Disabled access, Fitness room, Minibar, On-site catering, Private Parking, Restaurant selected by G&M
Budget 1060 €
Restaurant
Open
Château des Fleurs
Exceptional Hotel
Château des Fleurs
Address 75008 PARIS
Services Conciergerie, Disabled access, On-site catering, Pets allowed, Private Parking, Room service
Budget 400 €
PARTNERS
See More
Partners Find the complete list of partners who trust Gault & Millau All our partners
PARTNERS
See More
Partners Find the complete list of partners who trust Gault & Millau All our partners
Become Partners
Learn more