Vivant 2
Restaurant · Porte Saint-Denis ·
Seasonal, globally inflected dishes fuse Japanese, Tunisian, Scandinavian touches
Seasonal, globally inflected dishes fuse Japanese, Tunisian, Scandinavian touches
"Originally opened in 2011 by the young and incredibly talented Pierre Touitou, Vivant 2 is now a showcase for chef Léo Dauvergne to hold court from his small kitchen behind the long marble bar. The lighting goes from soft to moody in the span of the first service, which encourages more of the schmoozing you had already casually begun to engage in with your neighbors. By the time it fills up, the space feels intimate, even a little steamy. But that's why it's magical. The liveliness starts slow and measured, reaching a crescendo by 9:30 p.m., at which point the team is moving to the music as they slice, dice, stir, and serve. Shareable, seasonal dishes define the menu here, and go big on seafood and meat (sometimes, paired together as with the beef tongue, Breton sea urchin, and black truffle dish during the winter). But there are enough veggie-forward options to satisfy all tastes. One recurring dish to look out for is the melt-in-your-mouth onion with juniper and Taggiasca olives." - Sara Lieberman, Lindsey Tramuta
"And if you are really confident about your date, I would opt for Vivant 2. I personally find that the counters make the tête-à-tête less dramatic. The culinary show will fill up any moments of silence and the sommelier's fine selection will make it easier to let go of any anxiety." -Jade Simon, Lifestyle Editor - Vogue Paris"
"You can tell the chef is having a good time at this narrow, dimly-lit spot outfitted with giant dripping candlesticks because he subtly bops along to Prince and Led Zeppelin while plating the likes of an ikejime fish with a creamy cashew-nut puree and the most blow-your-mind broccoli we’ve ever had, topped with green mole, peas and herbs. While the menu shifts regularly at Vivant II, what’s been dubbed “The Bone,” a 3.3 lb beef rib, served - you guessed it - on the bone, is fast-becoming a staple and will most likely be available for those hungry enough to gnaw on a whopping €70 piece of protein. Oh, and if it’s on the menu, get the brillat-savarin whipped cream for dessert. Trust us." - Sara Lieberman
"Sure, you could just order pét-nat and hang at the snazzy terrazzo bar, but Pierre Touitou, chef at sister restaurant Vivant, is (literally) right there in the kitchen." - ByChristine Muhlke
"Since Touitou has no kitchen in the 450-square-foot Vivant, he and his sous-chef cook behind the bar using two induction burners and an oven. The Vivant team worked with Mathieu Repetto, a kitchen designer, to optimize the space." - ByChristine Muhlke