Bistrot Vivienne

Classic soup made from caramelized onions and beef broth, served gratinéed with melted Emmental cheese and croutons. Rich and comforting flavor.

Creamy soup made with various rockfish and vegetables. Served with rouille sauce (garlic and saffron mayonnaise), grated cheese, and croutons.

Fresh Marennes-Oléron oysters, medium size (n°3). Served raw on ice with salted butter and bread.

Creamy spreadable made from fish roe and sea urchin coral, offering an intense and delicate marine flavor. Served with small thick pancakes (blinis).

Assortment of fresh mushrooms sautéed with garlic and parsley. A simple dish highlighting the earthy flavor of the mushrooms.

Duo of Southwest duck foie gras: a traditional semi-cooked portion with fruit bread, and an original gingerbread crème brûlée version. Rich and melt-in-your-mouth.

Assortment of cured meats including Spanish cured ham, creamy goose rillettes, and spicy sausage.

Perfectly cooked cod fillet (white fish), served with an emulsified butter sauce and a green lentil garnish.

Noble fish (John Dory) and mussels served in a rich seafood-flavored bouillabaisse broth, with fennel and potatoes.

Raw salmon marinated in salt, sugar, and dill (Gravlax), served with a warm potato salad and apple slices for a tangy touch.

Pasta dish (linguine) with squid, prepared carbonara style with a creamy sauce and smoked bacon bits.

Large prawns (Gambas) cooked in an exotic sauce with coconut milk and mild curry. Served with fragrant cardamom rice.

Duck leg slow-cooked in its fat until tender with crispy skin. Served with sautéed potatoes with garlic and parsley.

Tender chicken breast in a creamy cider (apple alcohol) sauce, with cabbage.

Roasted pork loin with ribs, served with glazed winter root vegetables in maple syrup for a sweet and savory note.

Original burger with slow-cooked, shredded lamb meat, served with eggplant purée and sweet shallots.

Very tender beef cut, served with a mignonette pepper sauce flamed with Cognac and green beans.

Juicy and flavorful beef cut (onglet), served with a rich tarragon butter sauce (Béarnaise) and a creamy potato gratin.

Raw minced and seasoned beef, served fresh with fries and salad.

Small pasta dish (coquillettes) served in a small cast-iron dish, with a creamy sauce flavored with truffle and diced ham.

Seasonal vegetables cooked and topped with a crispy (savory) crumble topping, served with green salad.

Creamy risotto-style cooked rice blend, with mushrooms, parmesan cheese, and crunchy pecans.

Large mixed salad with warm goat cheese (Rocamadour) on toast, Spanish cured ham, and walnuts.

Fresh vegetarian salad composed of layers of beetroot and cream cheese, with crunchy vegetables and a tangy vinaigrette.

Classic Caesar salad with grilled chicken, crisp lettuce, croutons, and creamy anchovy dressing.

Simple children's menu with a choice of meat (chicken or ham) and side dish (fries or pasta).

Plate of three French cheeses (typically hard and goat cheese), served with fruits and nuts.

Individual portion of a cheese of your choice from the selection.

Shortcrust pastry filled with a tangy lemon cream and topped with a soft, light meringue.

Creamy vanilla dessert topped with a thin layer of crunchy caramelized sugar.

Fresh fruit salad (mango and pineapple) served in a light mint-infused syrup. A fresh and light dessert.

Iced dessert resembling nougat, with honey and pieces of candied fruit, drizzled with a red fruit sauce.

Tapioca pudding cooked in creamy coconut milk, served with a tropical fruit coulis.

Rich and molten chocolate cake, served with a scoop of blueberry sorbet from the famous Berthillon house.

Slice of brioche dipped and pan-fried in butter, served warm with a whipped mascarpone cream and caramel.

Light and airy mousse with intense dark chocolate, enhanced with salted butter caramel.

Coffee served with a selection of three miniature versions of the desserts on the menu.

High-quality artisanal ice cream from the Parisian house Berthillon. Price per scoop.

Fresh green bean salad served with mild ricotta cheese, crunchy walnuts, and dressed with walnut oil.

Traditional French sausage made from pork tripe. The 5A label guarantees superior quality. Served with mashed potatoes and mustard sauce. Very strong taste.

Classic winter dessert made with chestnut cream, fresh cheese, and whipped cream, sprinkled with almonds.

Dry and fruity white Burgundy wine, Chardonnay grape.

Dry and aromatic white wine from the Loire Valley, Sauvignon grape.

Prestigious Loire white wine, known for its mineral and smoky notes (flint).

Alsace white wine, dry, elegant and floral. Organic wine.

Highly reputed white Burgundy wine, dry and mineral.

Southwest white wine, lively and very aromatic.

Grand house Champagne, fine bubbles and balanced taste.

Prestigious Champagne made exclusively from white grapes (Chardonnay).

Provence rosé wine, pale, fresh and fruity. Organic.

Beaujolais cru, light and fruity red wine.

Beaujolais wine, smooth and generous.

Burgundy red wine (Pinot Noir), fine and elegant.

Great Burgundy wine, powerful and complex.

Premier cru Burgundy, refined red wine.

Loire red wine (Cabernet Franc), light and fruity.

Loire red wine, smooth structure and red fruit notes.

Cola sodas.

Traditional sparkling lemon drink.

Traditional sparkling orange soda with pulp.

Still natural mineral water.

Sparkling natural mineral water.

High-end tasting fruit juices.

Freshly squeezed citrus juices.

Refreshing non-alcoholic cocktail, a twist on the Mojito with apple juice.

Sophisticated non-alcoholic cocktail with herbaceous and floral notes.

Spicy ginger non-alcoholic cocktail reminiscent of the Moscow Mule.

Classic espresso.

Decaffeinated coffee.

Espresso with a drop of milk.

Large espresso.

Large coffee with milk.

Hot cocoa and milk drink.

Espresso topped with a creamy milk foam.

Coffee with cream served with whipped cream.

Hot chocolate served with whipped cream.

Hot cocktail based on coffee, whisky (or other alcohol) and cream.

Selection of teas (green, black, flavored) and herbal infusions.

Oak-aged wine eau-de-vie.

Renowned Gascony eau-de-vie.

Normandy apple eau-de-vie.

Artisanal fruit eau-de-vie.

Quality extra old rum.

Venezuelan rum aged using the Solera method.

Liqueur based on cognac and bitter orange.