L’Atelier Vivanda

After opening his eponymous restaurant in 2011, Akrame Benallal is back with a second offering. This time it’s all about the meat, and his wallet-friendly prix-fixe at L’Atelier Vivanda includes a starter, a choice of meat (Black Angus beef, suckling lamb, Challans poultry), a side of potato (grilled, Dauphinois, galette) and a classic dessert for €35. Exceptional products like the 45-day côte de bœuf are available for those willing to pay a supplement.

Practical information

Address: 18 rue Lauriston, 75016
Nearest transport: Charles-de-Gaulle-Etoile (1, 2, 6)
Hours: Closed Saturday and Sunday
Reservations: Book a few days in advance
Telephone: 01 40 67 10 00
Website

Average price for lunch: 35-49€
Average price for dinner: 35-49€
Style of cuisine: French, meat
Special attributes: good for carnivores, open on Monday, renowned chef, prestige ingredients
Type of crowd: suits, locals, foodies
Interior: quirky and playful
Atmosphere: casual

Reviews of interest

• Thierry Richard (2013) “Tout ici, dans ce micro-resto (24 couverts pris d’assaut) a été pensé dans cette optique carnée : on y mange sur les billots de boucher, sous le regard de quelques bovins (photographiés, aux murs, je vous rassure) et la charmante serveuse qui s’occupe de vous porte un tablier de cuir des fort des Halles. La cuisine est ouverte, comme partout désormais, et y pendent quelques belles pièces de boeuf et de volaille.”

• Philippe Toinard (2012) “Une fois le destin de la pomme de terre choisi, il ne vous reste plus qu’à lui adjoindre un compagnon, un ris de veau, un suprême de volaille de Challans, un magret de canard, de la pluma Ibérique ou du coeur d’entrecôte. Bien snacké, le ris de veau a de quoi plaire mais force est de constater que le coeur d’entrecôte est idéalement persillé et extrêmement fondant en bouche.”

• John Talbott (2012) “The waitfolk have leather butchers’ aprons and they bring over some Iberic ham right off the bat so you know they mean serious meat business. We had sticker shock at the nice prices of the wines – ours was a terrific Elian Da Rosa Cotes du Marmadais. We each had potatoes a different way (a la Vivanda – halved with high heat and duck fat, Dauphinois, sauteed, Dauphine) bent on testing them head to head, but wouldn’t you know they were all good.”

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