Vivant 2

Crispy toasts topped with a mushroom preparation, accompanied by black beans for texture and sorrel for a tangy touch. An earthy and vegetal appetizer.

Lamb brain with a melting and delicate texture, served with a palak sauce (spinach with mild spices). A flavor-rich dish inspired by Indian cuisine.

Fresh seasonal green asparagus, with pistachios for crunch and wild garlic for a garlicky, herbaceous flavor. A light and spring-like starter.

Turbot fillet prepared raw or marinated, served with raw peas for a crunchy and sweet texture. Seasoned with a fenugreek-scented vinaigrette.

Spanish-style black pudding (Morcilla), served with creamy crème fraîche and a hint of chili. A rich and flavorful dish combining richness and spiciness.

Celery root slowly confited until tender, lacquered with shoyu (soy sauce) and flavored with orange blossom. A vegetarian dish playing on sweet-salty and floral notes.

Fine-fleshed flatfish (turbot), served with warm potatoes. Served with a tarragon-flavored pilpil sauce (olive oil emulsion).

Veal sweetbreads with a creamy and crispy texture, served with melting borlotti beans. Seasoned with ras el-hanout, a warm North African spice blend.

Noble cut of roasted lamb, served with a fresh fennel and pancetta salad. Served with a rich ragout bound with parmesan. A hearty and refined meat dish.

An original dessert featuring Manigodine cheese paired with sweet confit shiitake mushrooms. A surprising end to the meal between cheese and dessert.

Crispy meringue with a soft center, filled with fresh strawberries, flavored with sweet clover (herbal vanilla) and sorrel. A fruity, light, and aromatic dessert.

Frozen sorbet with sweet dates, served with a creamy mascarpone cream and a touch of amaretto liqueur. Sweet almond and candied fruit flavors.

Vintage Champagne made primarily from Pinot Meunier. A lively and complex sparkling wine from the Marne Valley.

Natural sparkling wine (Pétillant Naturel) produced in Serbia. Fine bubbles and a unique expression of the Eastern European terroir.

Natural white wine from Catalonia. Fresh, light, and mineral, typical of Spanish natural wines.

Jura white wine made by Philippe Chatillon. A complex wine with beautiful acidity and characteristic notes of the Jura terroir.

Languedoc white wine, rich and sunny. Produced with a philosophy that respects time and nature.

Dry white wine from Jurançon, mature vintage. Offers beautiful aromatic complexity and a rich texture typical of the Southwest.

Orange wine (white grape maceration) from Alsace. Aromatic with a light tannic structure and notes of spices or citrus.

Italian maceration wine from Piedmont. A beautiful amber color and complex flavors from contact with the grape skins.

Austrian maceration white wine (Styria). Biodynamically produced, offering intense minerality and a unique structure.

Red wine from the Loire (Anjou). Light, fruity, and easy to drink, typical of natural wines from this region.

Beaujolais red wine, aged vintage. Offers evolved notes and greater complexity than classic young Beaujolais.

Austrian red wine made from Zweigelt grape. Produced by the renowned Muster estate, a deep and structured natural wine.

Powerful red wine from Bandol in Provence. Rich, spicy, and full-bodied, typical of southern wines bathed in sun.

Spanish red wine from Alicante, produced by Erik Rosdahl. A rare, intense, and characterful "author's" wine.

Dry and pale Sherry wine. Marked by saline notes, fresh almond, and great vivacity.

Oxidative white wine from the Loire. Notes of walnuts and curry, reminiscent of some Jura wines, ideal with cheeses.

Jura wine with a marked oxidative character. Powerful, with aromas of nuts, spices, and a long finish.

The famous Vin Jaune from Jura, aged under veil. Intense aromas of walnuts, curry, and green apple. A great gastronomic wine.

Sweet white wine from Alsace made from late-harvested grapes. Rich in residual sugars, with aromas of exotic fruits and spices.

Special Jura wine, offering sweetness and aromatic complexity. A rare and precious wine for the end of the meal.

Sweet red fortified wine from Roussillon. Fruity (dark fruits) and sweet, ideal for pairing with chocolate desserts.

Wild Ale style beer (spontaneous or mixed fermentation). Tart, complex, and refreshing, with wild notes.

Artisanal red beer brewed in Paris, infused with chili. Malty with a slightly spicy and warm finish.

Sour beer flavored with elderflower (Holunder). Very refreshing, floral, and tart.

Gin Tonic cocktail made with Japanese Ki No Bi Sei gin (powerful and dry) and a quality Fever Tree tonic.

Still natural mineral water.

Italian sparkling natural mineral water.

Organic fruit juice from the Marcel Bio brand.

Premium ginger ale, low in sugar and delicately spiced.

Sparkling fermented beverage flavored with clementine leaf. Slightly tart and very low in alcohol.

Black tea with pronounced smoky notes.