Brasserie  VIVIEN

Quiche Lorraine

Quiche Lorraine is a classic dish in the form of a shortcrust pastry tart, filled with a mixture of milk, cream, and eggs, enriched with Gruyère cheese and smoked pork belly strips. Baked in the oven, it is served warm.

The ultimate gourmet starter, usually accompanied by a fresh green salad.

Beef Bourguignon

This is the ultimate bistro and brasserie specialty, the chef´s favorite dish. Made from small pieces of beef cooked in a red wine sauce, with pearl onions, bacon, and Paris mushrooms.

Salmon Steak with Béarnaise Sauce

A beautiful roasted salmon fillet steak, served with real Béarnaise sauce, the chef´s favourite: A delicate emulsion of egg yolks and butter, flavoured with shallots and fine herbs (parsley, chervil, tarragon). Enhanced with tarragon vinegar, it is served warm and brings a perfect depth of flavour to the salmon.

Tarte Tatin

The most famous of French tarts, an upside-down caramelized apple tart that is simply irresistible with its sweetness, harmony, and rich caramel. Served with fresh local sour cream.