Maison Vivienne Opens In NYC

Maison Vivienne announced the opening of its elegantly modern Manhattan-based flagship restaurant, located at 116 East 60^th Street on the Upper East Side. Maison Vivienne, which has a second location designed to cater to guests who frequent Southampton, offers a contemporary interpretation of French Provencal Mediterranean classics, all created with sustainable and local ingredients when possible.

Residing in a traditional townhouse property, the 4,000 square foot plus space can seat up to 160 guests at any given time. Featuring an inviting  long bar at street level, the design, created by Paris K Studio, draws inspiration from the historic building through the use of the remarkable floor to ceiling fireplace, original hardwood flooring, and subtle dove gray wall colorings. Contemporary accents are organically woven into the design, including the glass wine cellars that flank the gorgeous white washed fireplace.

“We are thrilled to welcome guests to Maison Vivienne, allowing them to be temporarily transported to the South of France through a single meal,” says Allan Basaran, General Manager and partner of Maison Vivienne. “Acting as a respite from the busy hustle and bustle of the city, we want to provide guests with an intimate atmosphere to come together over a meal and celebrate life’s pleasures through food and drink.”

On the culinary front, Maison Vivienne tapped acclaimed Father and Son team, Chef Victor Pastuizacaas their Chef de Cuisine, who is an expert in Italian and Mediterranean cuisine and Johnny Pastuizacaas Sous Chef, trained in the true classical French tradition. With an impressive background formerly of Nello, Carbetta, Rats (Hamilton, NJ) and The Pierre Hotel, together as a team, Victor and Johnny have created a menu uniting flavors of the Mediterranean with classic pedigree of French classics. The delicate balance tempts diners taste buds with seasonal favorites including the “Sopressata de Poulpe,” octopus salami with arugula, shaved fennel and blood orange and Pannequet de Chevre Chaud,” a house specialty of goat cheese wrapped in phyllo leaves with figs, rhubarb, water cress, aged balsamic and EVOO.  Mario Quimbay formerly of Scarpetta and Le Caprice is the restaurant’s sommelier.

Main course specials include “Long Island Duck Breast,” featuring honey lavender glaze, green lentils, smoked fig, apricot and gastrique, and  house special “Arctic Char Trois Soeurs,” composed of grilled local corn, zucchini, haricot vert, arugula and sauce romesco. The bounty of the sea is highlighted the French classic bouillabaisse and Maine lobster and sea scallops “Florentine” which is sure to surprise and delight as its served in a lobster sauce with lightly creamed spinach. There are a variety of homemade pastas and risottos. Prices range from $16-21 for appetizers and entrees are $25 to $45. Desserts are $12 to $15 and the signature of the house is Cherry Clafoutis as well as a special “Fig Tart,” made of lightly caramelized fig, pastry cream and framboise syrup, and “Vacherin,” a merengue with sorbet on top.

In addition, another well-known Father and Son team joined Maison Vivienne New York. The head bartender and expert mixologist, Jacob Trummer, formerly of the famous Apotheke, NY and his father, legendary Bar Chef Albert Trummer, will bring the “Trummer concept” to Maison Vivienne New York.

The Trummers truly elevate the art of the cocktail, with a pharmaceutical eye approach, making and shaking unbelievable drinks with a vision that is high-end, creative, sexy and unique. Under the tutelage and mentorship of such titans of the industry such as James Beard Foundation Outstanding Chef award-winner, David Bouley, and his own father, Jakob Trummer has been able to mold a style and philosophy based on a love of chemistry, balance, seasonality, natural sweeteners, and most importantly fresh, high quality ingredients. The Trummers will take their Austrian cocktail design and marry it with new experimental molecular mixology with a French twist.

“We are creating beautiful, lighter food that is more motivated by olive oil with less cream and butter heavy cuisine of the French cooking in the North. Maison Vivienne is inspired by the ingredients and countryside known in the South of France,” added Svitlana Flom, co-owner of Maison Vivienne. “I am happy to share my special take on signature family recipes with our guests.”

A notable welcome addition is a partnership with Davidoff of Geneva Cigars. Davidoff is a Swiss premium brand of cigars, cigarettes and smoker’s accessories that will be available for those diners who want to relax with in Maison Vivienne New York’s private room with humidor and exclusive cigar choices.

Maison Vivienne NYC is now open for lunch and dinner on Monday – Friday, 11:00 a.m. – 11:00 p.m. and Saturday from 11:00 a.m. – 12:00 p.m. and Sunday from 11:00 a.m. to 10:00 p.m., Brunch is served on Saturday and Sunday from 11:00 am – 3:30 p.m. Please go to www.opentable.com or www.maisonvivi.com to book a reservation.