Les Trois Marches

Frommer's Review

The food here is of the highest order -- and so are the prices. Chef Gérard Vié, known for the inventiveness of his cuisine bourgeoise, serves the finest food in Versailles. His greenhouse-inspired dining room is remarkable for its expanses of glass and its intimate size (55 seats). In summer, you can dine under the canopy on the front terrace. Begin with lobster salad flavored with fresh herbs and served with an onion soufflé; foie gras of duckling; galette of potatoes with bacon, chardonnay, and Sevruga caviar; or citrus-flavored scallop bisque. The chef is a great innovator, especially when it comes to main courses: pigeon roasted and flavored with rosé and accompanied with celeriac and truffles; North Atlantic lobster served with carrot juice and creamy lobster bisque; filets of John Dory served with braised eggplant, squid, and squid ink; or filet of sea bass with a "cake" of eggplant. If you can't choose a single dessert, opt for the assortment. Some patrons find the staff a bit too stiff and patronizing.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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