Presentation
Foie gras confit and beetroot

Some dishes are so integral to a restaurant that they become part of its identity. For Vivien Durand, foie gras confit with beetroot is one such dish.
For years, the chef interpreted creativity as the need to never repeat himself, believing that moving forward meant constantly seeking, changing and creating. But that dish always ended up returning. However, each time it did so in a different way. Over time, the dish has been refined, losing elements and gaining precision as Le Prince Noir and the chef have evolved.
Durand thus offers a reflection on creativity, evolution and freedom: moving forward does not necessarily mean abandoning the past. It is possible to return to the same place without ever returning in exactly the same way.
Like mountains, which are seemingly unchanging yet always different depending on the light, the season or the moment they are observed, the dish evolves without losing its essence.