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L'Eau Vive
Modern French
A two-Michelin-starred restaurant set inside an old mill, with a terrace where a stream and small waterfall do more for the atmosphere than any interior designer could. Chef Pierre Résimont's modern French cooking leans on deep, familiar flavors given a quiet inventive twist, generous rather than showy. The room is warm and unhurried, the kind of place that makes a long tasting menu feel like the obvious and correct use of an evening.
The awards strongest first
- Michelin Guide 2 Stars
One number, weighted & current 89
How we scoreThe dishes from the writeups
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Lightly barbecued red tuna
“Examples include slices of lightly barbecued red tuna, served with a savoury shellfish seasoning and a medley of artichoke recipes (as a barigoule, crisps and cream) for a sensual finishing note.”
Michelin Guide -
Breast of pigeon
“Alternatively, you may prefer breast of pigeon, cooked medium rare with a gutsy gravy and enhanced by subtle hints of hay and coriander for a final flourish.”
Michelin Guide
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The neighbors closest first
- Moma Eat · 69
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