‘A casserole for two that must be shared.’
This was the headline that was printed by one of Copenhagen’s most read newspapers, to announce the arrival of Les trois cochons (The three pigs). And that still rings true today. Orders are taken for a minimum of two people to share and always for three courses. Our chef select a variety of starters and desserts for you to enjoy. For the main course there is a choice of one fish dish and two meat dishes, which are served to your table in the cooking pot, it’s up to you to decide on the contents and how you’re going to share it out.
Les trois cochons is firmly rooted on Værnedamsvej, a road with a touch of traffic chaos and large concentration of, what are more or less Francophile cafes, restaurants and delis. Here you’re as close to Paris as you can be, whilst still having your feet planted on the pavements of Copenhagen. Our contribution to the rich gourmet tradition of this street is to produce food precisely as it would be in the rural kitchens of France. With love and care, our passionate cooks prepare dishes using the best produce, sourced at the best price.
The spot where Les trois cochons resides was formally a butcher's shop, the influence this has had on the interior is clear. And with one entire wall adorned with reclaimed small paned windows from Royal Copenhagen's old factory, the restaurant proudly displays its respect of the city’s history.
The food is honest to the locations past, it’s rustic and uncomplicated. Prepared and served with no fuss and without lots of waiting at the table. There’s no holding back at Les trois cochons, the wine flows, this is also true for the sauce – there must always be enough.