Vivants

Scallops "in a nod to Ressources"; gravlax of pollack, beurre monté with miso; gnocchi, Tokyo turnip and wild garlic; mountain pig, poivrade artichokes, citrus condiment… you may have recognised the stamp of Tanguy Laviale, chef at the restaurant Ressources: the clue is in the name of the first mouth-watering dish. Behind an attractive façade of glass and old-style wooden frames, he proposes a laid-back, no-frills version of his fine dining restaurant in the form of set menus – either you decide which courses you would like, or leave it up to the chef's discretion. The 1 000-strong wine list, which shows a penchant for natural wines, has been curated by sommelier Maxime Courvoisier.