Number 3: the star-studded, local and sustainable gourmet restaurant in Yvelines

Nestled in the heart of a historic village called Tremblay-sur-Mauldre, once frequented by art icons such as Picasso and Blaise Cendrars, lies the discreet Numéro 3, a restaurant well worth a visit. For 20 years now, Julie and Laurent Trochain have been transforming an old inn into a table of choice, where the contemporary, designer setting is in perfect harmony with their natural, sustainable culinary philosophy.

Trained by masters such as Pierre Gagnaire, Laurent Trochain celebrates the terroir of the Île-de-France region, particularly the Yvelines, with a resolutely plant-based approach, without neglecting meat, which is treated sparingly, in perfect harmony with the produce of his kitchen garden and small local producers.

The culinary experience at Numéro 3 can be enjoyed through two flagship menus:"L'Orangerie" and"Le Vert Buisson". The former uses meat and fish as condiments to enhance the vegetal, while the latter is entirely plant-based. " My cuisine is a vi-gétale cuisine: a vegetal cuisine seasoned with flavors and textures of animal origin. The plant is worked in such a way as to be the main element of each of my dishes. Meat and fish enhance my culinary choices with smoky, iodized or spicy notes or textures," says Laurent Trochain.

We tested the Orangerie menu during our visit. Note that the menu changes regularly according to the seasons and the discoveries of the chef, who is constantly surveying the Yvelines region in search of new artisans and producers. Our menu begins with an appetizer that prepares the palate for an array of flavors. Yolin, a preparation based on corn flour and Thoiry saffron, is accompanied by butternut squash and local watercress, enhanced by the smoky sweetness of Eric's scallops from the Fumerie du Coin in Jouy en Josas. This entrée celebrates the fusion of local produce with a touch of sophistication.

The white bean dish combines harmoniously with pan-seared duck foie gras from Ferme du Loup Ravissant in Bazainville, with button mushrooms and rapeseed adding texture and depth to the dish.

Parsnips, sweet potato and cabbage form the basis of another main course, complemented by tender veal nuts from Ferme des Limousines in Vicq, all bound together by a delicate sage jus, offering a harmony of earthy flavors and herbaceous aromas.

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The sweet dimension is brilliantly represented by a dessert of Sao Tomé dark chocolate cream and sorbet, accompanied by roasted pear with local J. Thomas honey and macadamia nuts, creating a perfect balance between sweetness and texture.

The "Sweet Herb Garden" closes the menu, an original creation that invites a gustatory exploration of aromatic garden herbs, in a sweet version, for a surprising and refreshing end to the meal.

The Vert Buisson menu, meanwhile, offers a tasty alternative, where vegetables from the garden are the real stars, accompanied by smoked organic tofu and carrots with truffle butter, for example.

Numéro 3 wouldn't be complete without a selection of cheeses matured by Ludovic Bisot, MOF Fromager, and Emile Winocour's exceptional bread, to complete the culinary experience. Add to this a selection of cheeses from their native Nord, such as Marroilles and boulette d'Aven, and you're in cheese-lovers' paradise. The story of Julie and Laurent Trochain, in this haven of peace in the Vallée de Cheveuse, is a veritable gastronomic epic, crowned by a Michelin star, proof of their talent and passion for a cuisine that combines taste, quality and responsibility.

Each plate tells a story, that of a region rich in tastes and colors, and of a passion for cuisine that respects and values its origins. The restaurant, which is only open in the evenings from Wednesday to Saturday and for lunch on Saturday and Sunday, gives the chef the free time he needs to make new discoveries in the region. It also brings together local players who don't necessarily know each other. Laurent Trochain's commitment to the preservation of local species, such as the Houdan chicken, underlines his deep-rooted desire to contribute to the preservation of the region's gastronomic heritage.

In short, Numéro 3, with its warm ambience and garden visible from the terrace, is a wonderful discovery to offer as a gift. In the end, you'll feel right at home here, with impeccable service, a fine wine and food pairing and a smile from the chef, who never hesitates to greet our guests as they sit down to eat.

Yolin, the culinary speciality from Yvelines created by a Michelin-starred chef for the Paris 2024 Olympics
In the run-up to the Paris 2024 Olympic Games, Yvelines is unveiling its culinary specialty: Yolin. The brainchild of Michelin-starred chef and fervent advocate of sustainable gastronomy Laurent Trochain, this dish embodies the authenticity of the region's produce and people. [Read more]