Les Trois Bourgeons

Les Trois Bourgeons is a restaurant in Chablis founded by three Japanese-born partners who imagined the name as both vine buds and their arrival in Burgundy. The wine cellar focuses on Chablis and Burgundy wines, and the list was compiled under the supervision of Fabien ESPANA. The restaurant is recognised in the Michelin Guide (Selected) for its modern approach to cuisine and strong seasonal, Burgundian identity. The dining room opens onto an open-plan kitchen where guests can watch the chefs “play” at the pass. The space aims to be welcoming and suitable for casual occasions while showcasing the kitchen. The kitchen follows the seasons and highlights quality local produce. Part of the menu is dedicated to traditional Burgundian specialties while another part showcases the team’s inventive, imaginative dishes. Takeshi OTOMURA is head chef; he trained and worked for years in Tokyo before moving to France, where he worked at Le Pré Verre, the Michelin-starred Au Trou Gascon in Paris, La Cachette in Valence and spent six years as chef at Keisuke Matsushima in Nice, helping to maintain its one-star rating, before relocating to Chablis in 2016 to open Les Trois Bourgeons. Specialties include Escargots à la Bourguignonne, Oeuf en meurette (Egg in red wine sauce), Bœuf Bourguignon (red-wine braised beef), Pochouse — organic trout “Prégilbert”, Huître d'Oléron (raw oyster), Kadaïf fried oyster and a selection of local cheeses "Les Fromages de Thomas".