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Sunday
7:00 AM - 10:30 AM, 12:30 PM - 3:00 PM, 7:00 PM - 10:30 PM, 11:30 AM - 12:30 AM
Monday
7:00 AM - 10:30 AM, 12:30 PM - 3:00 PM, 7:00 PM - 10:30 PM, 11:30 AM - 12:30 AM
Tuesday
7:00 AM - 10:30 AM, 12:30 PM - 3:00 PM, 7:00 PM - 10:30 PM, 11:30 AM - 12:30 AM
Wednesday
7:00 AM - 10:30 AM, 12:30 PM - 3:00 PM, 7:00 PM - 10:30 PM, 11:30 AM - 12:30 AM
Thursday
7:00 AM - 10:30 AM, 12:30 PM - 3:00 PM, 7:00 PM - 10:30 PM, 11:30 AM - 12:30 AM
Friday
7:00 AM - 10:30 AM, 12:30 PM - 3:00 PM, 7:00 PM - 10:30 PM, 11:30 AM - 12:30 AM
Saturday
7:00 AM - 10:30 AM, 12:30 PM - 3:00 PM, 7:00 PM - 10:30 PM, 11:30 AM - 12:30 AM
One Of Our Chef's Signature Dishes, Which Can Evolve With The Seasons
Remove The Scallops From The Bottom Shell (or Ask Your Fishmonger To Do It) And Rinse Them Thoroughly To Remove Any Sand. Refrigerate Them And Place Them On A Tea Towel To Absorb Moisture.
Peel The Celeriac, Then Cut It Into 1cm Thick Slices. Create Celeriac Medallions Using A Round Pastry Cutter (or A Cutter Roughly The Same Width As The Scallops) And Cook Them In Lightly Salted Milk. Once Cooked, Drain, Rinse And Set Them Aside.
Cook The Remaining Celery Trimmings In The Salted Milk. Once Cooked, Drain And Mix Them With Pre-boiled Cream. Season And Set Aside.
Pan-fry The Scallops In Olive Oil On Each Side, And Finish By Lightly Basting Them With A Knob Of Butter.
Arrange The Celeriac Medallions On The Plate, And Then Place The Scallops On Top. Add The Poultry Jus And Place Thin Truffle Slices On Each Scallop. Serve The Celeriac Mousseline Separately.
Wearing a facemask when in the public areas is mandatory (including at the restaurant, bar and in the breakfast room), regarding the French law. We invite you to respect this regulation.
At The Restaurant Le 3e, The Executive Chef Cyril Cheype Provides Flavourful Mediterranean Cuisine That Changes With The Seasons.