2025
推荐
2025
开了 Vivant Table餐馆之后,Pierre Jancou在自家餐馆旁边又开了 Vivant Cave。卡拉拉理石大吧台,冰酒柜,大理石墙面,1900年的地板和1938年的Berkel 牌的切肉机,为了在既简单又正宗的环境中品尝手工酿造的葡萄酒和美味小拼盘,一切都想到了。还有精选的意大利产品,咖啡和香料,如 Maricha沙捞越辣椒,以及开胃菜,可以堂食,也可以外带。
你知道吗? 本评论由我们的专业作者撰写。
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成员的意见VIVANT CAVE
4.4/5
25 通知
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以下评分和评论反映的是会员的主观意见,而非 The Little Witty 的观点。
访问于三月 2025
Poor and very slow service. Bizzare selection of music… food was decent though.
访问于三月 2025
A bunch of immature kids running the place who think they are cute. Service is very poor and menu options are extremely limited. And the cherry on top is that the music is TERRIBLE.
访问于三月 2025
everything was on point!
访问于三月 2025
Sul cibo niente da dire: buona cucina senza dubbio. Sul servizio lentissimo e poi occhio al conto da pagare: se non verificavo dalla carta mi avevano addebitato 53€ in più. Appena accortomi dell’errore sono tornato indietro per il rimborso che mi è stato fatto senza nemmeno scusarsi…
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Initially I must have looked quite dazed and bewildered, still a little taken aback and trying to concentrate and get into the right mood for the restaurant. The exceptional staff 'took me by the hand' and guided me to start and fully enjoy the experience, I was followed in particular by a girl, whose name I don't know, with infinite patience, especially in the first moments of the evening when it seemed I had fallen from the clouds.
Once I had freshened up and set about analysing the moment and studying my surroundings, I began the journey, I won't make any spoilers, I will only leave a suggestion, rely completely on yourself, let yourself be guided, it is not a place to go to eat something, it is an experience, which is not just about food. The concept shines through in every detail, attitude, music, service, everything.
At the end of my week in Paris I can say with certainty that it was the best place I have ever been to, I am a very aesthetic person and I work in the creative field so I am already very open to anything in any field, especially the culinary one, I tested all the mainly vegetable proposals, impeccable and not easy to deal with in the kitchen, such as cervella, I have already tasted several of them being from northern Italy and I can say with absolute certainty that this proposal was the best ever.
Francesca Unia