Les 3 Petits Pois

This May 2024, the opening of the bistronomic restaurant "Les 3 petits pois" in the Charolais-Brionnais region of southern Burgundy marks the start of a new gourmet adventure led by chef Eric Tengo and his partner Claudie Balvay.
After retraining at the Institut Paul Bocuse nine years ago, chef Eric Tengo worked his way up through the ranks of a number of restaurants to bring you the very best in bistronomic cuisine.
Bistronomic cuisine is refined and relaxed, with the emphasis on value for money and generous portions.

In their bistronomic restaurant "Les 3 petits pois", Eric and Claudie are delighted to welcome you to discover a contemporary cuisine prepared with care and passion, inspired by local and regional flavours.
The chef prepares his recipes using fresh seasonal produce. He works as much as possible with local producers, to showcase products from the Charolais/Brionnais region.

Every month, a new, short and varied menu is proposed, with at least 3 starters, 3 main courses, dry cheeses or faisselle and 3 desserts.
Suggestions are regularly added to the menu, which changes according to the produce, the seasons and the chef's ideas.
On Thursdays, Fridays and Saturdays (lunch and dinner), you can choose from the à la carte menu or opt for the 3PP option at €42, with a starter, main course, cheese or dessert to choose from.
All our dishes are homemade.
The chef adapts his cooking to meet requests for vegetarian or vegan dishes.

For the discovery of tastes and flavours, the under-10s will have, "just like the grown-ups", a choice from the menu to the delight of their taste buds. Dishes are served in ½ portion at ½ price.

To match food and wine, we have a wine list where you will find around thirty references, some of which are organic, wines from the region, other regions and foreign wines.
The bistronomic restaurant "Les 3 petits pois" favours local craft beer made in La Clayette and organic fruit juices from the south of France.