Trilogie et saveurs
Trilogie et saveurs is a restaurant in Dijon built around a three-part plate concept where each course flows into the next with intentional composition. The chef prepares everything from scratch using seasonal regional ingredients, with signature techniques that include smoking and carbonated effects to enhance both flavor and presentation.
The restaurant was founded by chef Jérémy Patonnier, who brought experience from kitchens in Lyon and Chalon-sur-Saône before opening here. His background working through various French regions shaped his approach to creating a restaurant where the trilogy concept became central to his culinary vision.
The restaurant's name draws from a French cultural phrase that resonates in the country's collective memory. The trilogy structure shapes how locals and visitors experience dining, reflecting a deep appreciation for balance and composition that runs through French culinary tradition.
Located on Rue Vannerie, the establishment opens Monday through Saturday for both lunch and dinner service. It is wise to book ahead since seating is limited and the kitchen operates with the chef alone, which means the pace of service follows the rhythm of his preparation.
The chef works alone in the kitchen and also serves guests personally, a rarity in modern restaurants. This hands-on presence allows for genuine conversation about each dish and creates a connection between kitchen and table that larger establishments rarely offer.
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