Go there and contact
Restaurant in Paris offering meats, charcuterie, cheeses and ultra-fresh smoked fish.
Bonvivant that we love, is run by Julien Fouin, a former gastronomic journalist who has already expressed his talent by opening Jaja, Le Grand Cœur, Glou and Ground Control, he is in tandem with Pierre Mouquet coming straight from Beaucoup, a restaurant not quite like the others… Here, the watchword is conviviality. We can come at 9 am for a coffee and finish at 2 am for a last drink. The students of Jussieu arrive in mass between noon and two o'clock to enjoy a Auvergne dry sausage sandwich or homemade hummus. Their teachers, richer, enjoy a daily special as thinly minced beef with sesame or a burrata alla pugliese. In the evening, we enjoy aperitif around a board of charcuterie, cheeses, smoked fish and everything is ultra fresh… or we have our meal in a wooden decor with blond and apparent stone. The big eaters will order one of the house specialities: a double cheeseburger, cheddar, onions confit and smoked bacon. The others will have the choice of fine dishes between a 7-hour cooked lamb shank with soft spices and snackéed octopus - or gluten-free and vegetarian - with the salad of spinach shoots and mushrooms of Paris or the pennes with durum wheat and alla genovese pesto. Nothing but delicious and good food.
Members' reviews on BONVIVANT
Très bonne viande belle cave à vin et perso accueillant.
Au plaisir de revenir
Côté de cochon à moitié cuite.
Oubli de notre entrée.
On gêne clairement avec notre poussette. Pas le temps de finir son café qu’une autre famille avec poussette est mise à notre table.
Je ne reviendrai pas.
(Petite mention pour la viande qui aurait mérité une cuisson un peu plus courte mais franchement très très bonne soirée !)