MICHELIN GUIDE: IN THE SELECTION
At Vivants, you don’t choose your dishes, you surrender to them. The menu, offered in 3, 4 or 5 sequences according to appetite, is never revealed in advance; that is the house spirit, sincere and liberated. Starred chef Tanguy Laviale (also behind the neighbouring Ressources) steers a kitchen focused on the sea and carefully sourced produce. The wine list, shaped by sommelier Maxime Courvoisier, leans deliberately into engaged, precise, natural winemakers. The room, dressed in wood and stone, Persian rugs and mismatched glassware, feels intimate and unguarded, far removed from the stiff codes of formal gastronomy.