Sunday Lunch with Chef Vivien

His cuisine combines classical French foundations with a more personal and contemporary vision: simple ingredients, precise technique, and dishes created not for formality, but for genuine emotional connection.

The idea behind this dinner is not to recreate “restaurant French cuisine.”

Its purpose is to revive the atmosphere of the chef’s childhood Sunday lunches — generous, calm, and deeply connected to flavor and memory.

Because cooking is not only about technique.

It is emotion, texture, memory, and the way a dish stays with you long after the table has been cleared.

Amuse-Bouche

As with many traditional French Sunday lunches, the opening remains a surprise from the chef — a small first gesture that sets the tone for the entire afternoon.

Wine Pairing:
Bernard Rémy Carte Blanche Brut

Garden Fresh

A Gazpacho-Carpaccio Hybrid
Tomato, strawberry, berries, fresh herbs

This dish is inspired by one of the chef’s earliest memories of countryside life: a tomato salad freshly picked from the garden, where vinaigrette slowly blends with tomato juice at the bottom of the plate — until the final moment when the sauce is gathered with bread.

Here, that memory becomes a contemporary composition: berry-enriched gazpacho becomes the sauce itself, elevated by fresh herb oil and vibrant acidity.

Served chilled, it is built around purity, texture, and balance.

Wine Pairing:
Château Aspras Cuvée Tomas Ballus

Sunday’s in France

Tarragon Chicken Ballotine
Crispy chicken skin, market vegetable ratatouille, jus de rôti, green tarragon mayonnaise

This dish is inspired by one of France’s oldest Sunday traditions.

During the reign of Henry IV of France, the idea that every family should have the opportunity to enjoy chicken at least once a week became part of French culinary culture.

Over time, this tradition evolved into the classic family Sunday roast chicken, with cold leftovers often served later with mayonnaise.

Chef Vivien transforms these memories into a refined composition: slow-cooked chicken ballotine, intensely crisp skin, rich jus, and fresh tarragon mayonnaise.

Alongside it — ratatouille, one of the chef’s lifelong culinary passions, presented through multiple textures.

Wine Pairing:
Domaine des Roches Neuves Saumur-Champigny

Dessert

Seasonal Vacherin in a Glass
French meringue, fruit coulis, fresh berries, vanilla cream

Chef Vivien’s desserts are built around purity and lightness rather than excessive sweetness.

This final course is dedicated to berries — especially cherries and strawberries — fruits deeply connected to the chef’s childhood memories in Provence and Gascony, where fruit picking was part of summer life.

Light, airy, and intentionally delicate, this dessert closes the dinner without heaviness.

Wine Pairing:
Sieur d’Arques Crémant de Limoux

Format

• Sunday lunch personally hosted by Chef Vivien
• 4-course menu with wine pairing
• Communal table format
• Approximately 1.5 hours
• Limited to 15 guests

Age restriction: 18+