Vivien Durand

Vivien Durand, a chef of Pyrenean origin, is renowned for a style of cooking that combines technical precision, respect for ingredients, and a strong regional identity. He began his professional training at some of the Côte d’Azur’s leading gastronomic establishments, including Alain Ducasse’s renowned Le Louis XV in Monaco, where he mastered the fundamentals of haute cuisine.

After working in Ireland for a time, he returned to south-west France to open his own business: the wine bar La Taverne Basque. This venture allowed him to develop a culinary concept closely linked to his roots. He then joined the Eguiazábal winery as executive chef and, in 2013, was awarded a Michelin star – an exceptional achievement for a winery.

In 2014, he became head chef at Le Prince Noir in Bordeaux. Under his leadership, the restaurant earned not only a Michelin star but also a Michelin Green Star, highlighting the quality of his cuisine and his commitment to sustainability. His culinary approach is characterised by balancing tradition and innovation, carefully selecting ingredients, and taking a contemporary approach to French cuisine.