You can find our coffee in these restaurants:
Le Prince Noir (Lormont).
Originally from the Pyrenees and passionate about cuisine ever since childhood, Vivien Durand was naturally drawn towards obtaining a chef’s diploma from the Catering School of Souillac.
After studying in various well-known restaurants in the south and east of France, he began his career working alongside Alain Ducasse in Monaco. Following this, he also completed a stint as sous-chef at the Grand Hotel in Saint-Jean-de-Luz with Nicolas Masse, before opening his first restaurant, “La Taverne Basque”, in 2005, along with his wife.
This was followed by a second restaurant, “Chez Claire et Vivien” at the Écomusée Basque museum, once again in Saint-Jean-de-Luz.
This young chef, with his rock-and-roll, yet at the same time casual, style and his south-western accent, won his first star at “Eguiazabal, Le bar à vin” in Hendaye in 2013. Michelin’s choice was a surprising one at the time: it was the first restaurant in the red guide to offer tapas à la carte!
Encouraged by chef Alain Ducasse, winner of multiple stars, in 2014 he took the reins in the kitchens of “Prince Noir”, in Lormont.
His inspiration brings out the very best in the dishes that he prepares, creating an offering based on a faux simplicity and a technique which is, instead, highly refined.
Le Prince Noir
Recipes at Le Prince Noir make use only of fresh ingredients from local producers, two love handles, four tablespoons of passion, three large glasses of generosity, a large dose of inclusion, a cup of madness, a sliver of rock, a dash of cheer and, above all, the enormous joy of sharing so much happiness with all the guests.
The other chefs