Loisirs Gourmets - Hôteliers / Restaurateurs de la région de Saint-Omer

Chateau de Tilques - Tilques

Chateau de Tilques - Tilques

La Sapinière - Wisques

La Sapinière - Wisques

Hotel IBIS - Saint-Omer

Hotel IBIS - Saint-Omer

L'Estaminet De Drie Kalders - Saint-Omer

L'Estaminet De Drie Kalders - Saint-Omer

La Baguernette - Clairmarais

La Baguernette - Clairmarais

Restaurant Le Cygne - Saint-Omer

Restaurant Le Cygne - Saint-Omer

A la Ferme Loisel - Houlle

A la Ferme Loisel - Houlle

Le Groêt de Marie - Arques

Le Groêt de Marie - Arques

L'Hôtel du Golf - Lumbres

L'Hôtel du Golf - Lumbres

Le Saint Charles - Saint-Omer

Le Saint Charles - Saint-Omer

Le Saint Sebastien - Blendecques

Le Saint Sebastien - Blendecques

Lecoq en papillotte - Saint-Omer

Lecoq en papillotte - Saint-Omer

A la Ferme Loisel - Houlle

A la Ferme Loisel - Houlle

Claire'Marais - Saint-Omer

Claire'Marais - Saint-Omer

Au Rallye d'Artois - Houlle

Au Rallye d'Artois - Houlle

Melle de Trevise - Saint-Omer

Melle de Trevise - Saint-Omer

Le Carré St Martin - Saint-Martin-au-Laërt

Le Carré St Martin - Saint-Martin-au-Laërt

Au Bistronome - Saint-Omer

Au Bistronome - Saint-Omer

Histoire de... - Saint-Omer

Histoire de... - Saint-Omer

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ESTAMINET DE DRIE KALDERS2015-10-01

It is six years since Alexandre Millet, the owner of the "Three Cellars", left his native region in the west of France to set up his restaurant on the Grand-Place of Saint Omer.

He first offered a regional cuisine based on dishes from the Savoie region of the French Alps. But in September 2009, Alexandre decided to make a radical change by only offering local dishes. He explains, "My aim was for my clients to enjoy cooking like their grandmothers used to make, and especially to recreate in Saint Omer an atmosphere that many people look for on the other side of the border: the warm, friendly and pub-like atmosphere of the Belgian estaminets!"

He therefore took all his Savoie dishes off the menu and focused on the traditional cooking of the North. He also changed the name by translating it into Flemish, to become De Drie Kalders. He tried his hand at woodworking, making some of the new furniture to give the restaurant a more homely feel, with wooden tables, Flemish games and even traditional dress for the staff: with its new look, this magnificent vaulted cellar was transformed.

Although not a local himself, Alexandre Millet fell in love with the town and wanted to convey his enthusiasm to his clients. There are photos of Saint Omer all over the walls, among the decorative pans, jugs and plates, as well as in the menu which contains some old photos of famous streets and monuments.

The atmosphere hits you as soon as you go down the steps into the cellar. The flag of Flanders, with its black lion against a yellow background, has pride of place. The menu is attractive, the prices affordable and the list of beers on offer competes well with any Belgian pub. The restaurant is divided into two rooms, each as inviting as the other, where you can relax and enjoy your food.

 

Alexandre Millet sources all his products locally and offers such emblematic dishes as pâté with Maroilles cheese, snails from Radinghem, Granny Raseux's carbonnade, rabbit legs with brown sugar, fish waterzooï and Ch'ti salad. For a lighter meal, try an open sandwich with local cheeses from Bergues or the Avesnois or a Flemish platter. And finish it off with a coupe Biloute, a pain crotté (French toast) with caramel sauce or a piece of the region's famous sugar tart. And as no estaminet would be complete without music, Alexandre Millet organizes a "cabaret" evening once a month on a Friday or Saturday, when you can enjoy the region's delicious dishes to the sound of some good old-fashioned songs.

Express menu from 7.50 Euro.

Restaurant in the cellar offering 50 covers and 30 covers in the ground floor restaurant with a view over the Grand-Place.

Terrace seats 20.

Compagnon Maître Restaurateur. Qualité Tourisme approved. Regional Flemish cooking. Traditional Flemish pub games.

Car parking nearby. Pets allowed.

Restaurant closed all day Monday.

Contacter cet établissement

 More information available at: www.restaurantles3caves.fr/

18, place Foch - 62500 SAINT-OMER

Tel: 03 21 39 72 50

 

Back to member list

ESTAMINET DE DRIE KALDERS2015-10-01

It is six years since Alexandre Millet, the owner of the "Three Cellars", left his native region in the west of France to set up his restaurant on the Grand-Place of Saint Omer.

Nous situer

nous situer

He first offered a regional cuisine based on dishes from the Savoie region of the French Alps. But in September 2009, Alexandre decided to make a radical change by only offering local dishes. He explains, "My aim was for my clients to enjoy cooking like their grandmothers used to make, and especially to recreate in Saint Omer an atmosphere that many people look for on the other side of the border: the warm, friendly and pub-like atmosphere of the Belgian estaminets!"

He therefore took all his Savoie dishes off the menu and focused on the traditional cooking of the North. He also changed the name by translating it into Flemish, to become De Drie Kalders. He tried his hand at woodworking, making some of the new furniture to give the restaurant a more homely feel, with wooden tables, Flemish games and even traditional dress for the staff: with its new look, this magnificent vaulted cellar was transformed.

Although not a local himself, Alexandre Millet fell in love with the town and wanted to convey his enthusiasm to his clients. There are photos of Saint Omer all over the walls, among the decorative pans, jugs and plates, as well as in the menu which contains some old photos of famous streets and monuments.

The atmosphere hits you as soon as you go down the steps into the cellar. The flag of Flanders, with its black lion against a yellow background, has pride of place. The menu is attractive, the prices affordable and the list of beers on offer competes well with any Belgian pub. The restaurant is divided into two rooms, each as inviting as the other, where you can relax and enjoy your food.

 

Alexandre Millet sources all his products locally and offers such emblematic dishes as pâté with Maroilles cheese, snails from Radinghem, Granny Raseux's carbonnade, rabbit legs with brown sugar, fish waterzooï and Ch'ti salad. For a lighter meal, try an open sandwich with local cheeses from Bergues or the Avesnois or a Flemish platter. And finish it off with a coupe Biloute, a pain crotté (French toast) with caramel sauce or a piece of the region's famous sugar tart. And as no estaminet would be complete without music, Alexandre Millet organizes a "cabaret" evening once a month on a Friday or Saturday, when you can enjoy the region's delicious dishes to the sound of some good old-fashioned songs.

Express menu from 7.50 Euro.

Restaurant in the cellar offering 50 covers and 30 covers in the ground floor restaurant with a view over the Grand-Place.

Terrace seats 20.

Compagnon Maître Restaurateur. Qualité Tourisme approved. Regional Flemish cooking. Traditional Flemish pub games.

Car parking nearby. Pets allowed.

Restaurant closed all day Monday.

 More information available at: www.restaurantles3caves.fr/

18, place Foch - 62500 SAINT-OMER

Tel: 03 21 39 72 50

 

ESTAMINET DE DRIE KALDERS Loisirs Gourmets - Hôteliers / Restaurateurs de la région de Saint-Omer

Loisirs Gourmets - Hôteliers / Restaurateurs de la région de Saint-Omer

Chateau de Tilques - Tilques

Chateau de Tilques - Tilques

La Sapinière - Wisques

La Sapinière - Wisques

Hotel IBIS - Saint-Omer

Hotel IBIS - Saint-Omer

L'Estaminet De Drie Kalders - Saint-Omer

L'Estaminet De Drie Kalders - Saint-Omer

La Baguernette - Clairmarais

La Baguernette - Clairmarais

Restaurant Le Cygne - Saint-Omer

Restaurant Le Cygne - Saint-Omer

A la Ferme Loisel - Houlle

A la Ferme Loisel - Houlle

Le Groêt de Marie - Arques

Le Groêt de Marie - Arques

L'Hôtel du Golf - Lumbres

L'Hôtel du Golf - Lumbres

Le Saint Charles - Saint-Omer

Le Saint Charles - Saint-Omer

Le Saint Sebastien - Blendecques

Le Saint Sebastien - Blendecques

Lecoq en papillotte - Saint-Omer

Lecoq en papillotte - Saint-Omer

A la Ferme Loisel - Houlle

A la Ferme Loisel - Houlle

Claire'Marais - Saint-Omer

Claire'Marais - Saint-Omer

Au Rallye d'Artois - Houlle

Au Rallye d'Artois - Houlle

Melle de Trevise - Saint-Omer

Melle de Trevise - Saint-Omer

Le Carré St Martin - Saint-Martin-au-Laërt

Le Carré St Martin - Saint-Martin-au-Laërt

Au Bistronome - Saint-Omer

Au Bistronome - Saint-Omer

Histoire de... - Saint-Omer

Histoire de... - Saint-Omer

ESTAMINET DE DRIE KALDERS
Home / ESTAMINET DE DRIE KALDERS
ESTAMINET DE DRIE KALDERS ESTAMINET DE DRIE KALDERS ESTAMINET DE DRIE KALDERS ESTAMINET DE DRIE KALDERS ESTAMINET DE DRIE KALDERS

ESTAMINET DE DRIE KALDERS2015-10-01

It is six years since Alexandre Millet, the owner of the "Three Cellars", left his native region in the west of France to set up his restaurant on the Grand-Place of Saint Omer.

He first offered a regional cuisine based on dishes from the Savoie region of the French Alps. But in September 2009, Alexandre decided to make a radical change by only offering local dishes. He explains, "My aim was for my clients to enjoy cooking like their grandmothers used to make, and especially to recreate in Saint Omer an atmosphere that many people look for on the other side of the border: the warm, friendly and pub-like atmosphere of the Belgian estaminets!"

He therefore took all his Savoie dishes off the menu and focused on the traditional cooking of the North. He also changed the name by translating it into Flemish, to become De Drie Kalders. He tried his hand at woodworking, making some of the new furniture to give the restaurant a more homely feel, with wooden tables, Flemish games and even traditional dress for the staff: with its new look, this magnificent vaulted cellar was transformed.

Although not a local himself, Alexandre Millet fell in love with the town and wanted to convey his enthusiasm to his clients. There are photos of Saint Omer all over the walls, among the decorative pans, jugs and plates, as well as in the menu which contains some old photos of famous streets and monuments.

The atmosphere hits you as soon as you go down the steps into the cellar. The flag of Flanders, with its black lion against a yellow background, has pride of place. The menu is attractive, the prices affordable and the list of beers on offer competes well with any Belgian pub. The restaurant is divided into two rooms, each as inviting as the other, where you can relax and enjoy your food.

 

Alexandre Millet sources all his products locally and offers such emblematic dishes as pâté with Maroilles cheese, snails from Radinghem, Granny Raseux's carbonnade, rabbit legs with brown sugar, fish waterzooï and Ch'ti salad. For a lighter meal, try an open sandwich with local cheeses from Bergues or the Avesnois or a Flemish platter. And finish it off with a coupe Biloute, a pain crotté (French toast) with caramel sauce or a piece of the region's famous sugar tart. And as no estaminet would be complete without music, Alexandre Millet organizes a "cabaret" evening once a month on a Friday or Saturday, when you can enjoy the region's delicious dishes to the sound of some good old-fashioned songs.

Express menu from 7.50 Euro.

Restaurant in the cellar offering 50 covers and 30 covers in the ground floor restaurant with a view over the Grand-Place.

Terrace seats 20.

Compagnon Maître Restaurateur. Qualité Tourisme approved. Regional Flemish cooking. Traditional Flemish pub games.

Car parking nearby. Pets allowed.

Restaurant closed all day Monday.

 More information available at: www.restaurantles3caves.fr/

18, place Foch - 62500 SAINT-OMER

Tel: 03 21 39 72 50

 

Back to member list

ESTAMINET DE DRIE KALDERS2015-10-01

It is six years since Alexandre Millet, the owner of the "Three Cellars", left his native region in the west of France to set up his restaurant on the Grand-Place of Saint Omer.

Nous situer

nous situer

He first offered a regional cuisine based on dishes from the Savoie region of the French Alps. But in September 2009, Alexandre decided to make a radical change by only offering local dishes. He explains, "My aim was for my clients to enjoy cooking like their grandmothers used to make, and especially to recreate in Saint Omer an atmosphere that many people look for on the other side of the border: the warm, friendly and pub-like atmosphere of the Belgian estaminets!"

He therefore took all his Savoie dishes off the menu and focused on the traditional cooking of the North. He also changed the name by translating it into Flemish, to become De Drie Kalders. He tried his hand at woodworking, making some of the new furniture to give the restaurant a more homely feel, with wooden tables, Flemish games and even traditional dress for the staff: with its new look, this magnificent vaulted cellar was transformed.

Although not a local himself, Alexandre Millet fell in love with the town and wanted to convey his enthusiasm to his clients. There are photos of Saint Omer all over the walls, among the decorative pans, jugs and plates, as well as in the menu which contains some old photos of famous streets and monuments.

The atmosphere hits you as soon as you go down the steps into the cellar. The flag of Flanders, with its black lion against a yellow background, has pride of place. The menu is attractive, the prices affordable and the list of beers on offer competes well with any Belgian pub. The restaurant is divided into two rooms, each as inviting as the other, where you can relax and enjoy your food.

 

Alexandre Millet sources all his products locally and offers such emblematic dishes as pâté with Maroilles cheese, snails from Radinghem, Granny Raseux's carbonnade, rabbit legs with brown sugar, fish waterzooï and Ch'ti salad. For a lighter meal, try an open sandwich with local cheeses from Bergues or the Avesnois or a Flemish platter. And finish it off with a coupe Biloute, a pain crotté (French toast) with caramel sauce or a piece of the region's famous sugar tart. And as no estaminet would be complete without music, Alexandre Millet organizes a "cabaret" evening once a month on a Friday or Saturday, when you can enjoy the region's delicious dishes to the sound of some good old-fashioned songs.

Express menu from 7.50 Euro.

Restaurant in the cellar offering 50 covers and 30 covers in the ground floor restaurant with a view over the Grand-Place.

Terrace seats 20.

Compagnon Maître Restaurateur. Qualité Tourisme approved. Regional Flemish cooking. Traditional Flemish pub games.

Car parking nearby. Pets allowed.

Restaurant closed all day Monday.

 More information available at: www.restaurantles3caves.fr/

18, place Foch - 62500 SAINT-OMER

Tel: 03 21 39 72 50

 

Back to member list

Back to member list