Vivien Durand reinvents the culinary traditions of southern France

Vivien Durand presented a talk focused on how to blend traditional southern French cuisine with a contemporary approach, without losing the essence of the region.
The chef, who has extensive experience in high-end restaurants, explained how his career has shaped a discerning vision of ingredients and technique. Durand emphasized the importance of reinterpreting classic dishes, respecting culinary heritage while adapting it to modern tastes. A key pillar of her approach is working with a small, cohesive team, which allows for precision, creativity, and consistency in the day-to-day operations of the kitchen.

Close collaboration with local producers was presented as an essential requirement for ensuring quality and authenticity. The chef emphasized that the menu must be a living entity, capable of adapting to customers’ desires without compromising the restaurant’s identity. He also compared the evolution of dishes to changes in the landscape—a slow but steady transformation that tells a story. On the technical front, Durand delved into the preparation of foie gras, where temperature and time prove to be decisive factors.

He explained that only precise control over the cooking process allows for a uniform and firm texture, minimizing fat loss and preserving the flavor. Another star ingredient was beets, which the chef ferments and uses in chutneys and ice creams to highlight their crunchy texture and acidity. The presentation included a description of a dish combining beets and foie gras, balanced with soy sauce and rice vinegar to lighten the rich, fatty sensation. Such creations, he noted, exemplify how a symbol of French cuisine can be reinvented without betraying its roots. Durand emphasized that today’s cuisine relies on techniques that are often traditional but demands a creative eye and constant curiosity.

Daily practice and experimentation—even when learning from mistakes—were highlighted as the driving forces behind culinary progress. In closing, the chef championed a culinary approach that combines technical rigor, sensitivity to the ingredients, and the courage to continue reinventing tradition.