FOOD IS MEDICINE like Provence, has a lot of local lavender, so we’re considering a lavender honey glaze. Lavender can be oily, and heat strengthens the flavor, so when we’re making our sauce we add it right at the very end.”
Maison Vivienne is located in a 17th-century Dutch colonial building.
ARCTIC CHAR “I don’t believe in cooking farm-raised salmon, so I did some research and found that wild Arctic char is an eco-friendly, sustainable alternative. Fish can be temperamental when you’re cooking it, so for crispy skin make sure the pan is really hot. I keep it simple and season it with a little salt.”
EGGPLANT “For our eggplant ‘caviar,’ I grill the whole eggplant, then wrap it in plastic and put it in a bowl to steam. I pulse in a processor, then run it through a colander to remove seeds and skin. I add cumin, lemon juice and zest, garlic and olive oil. Without tahini, it’s
FOOD LAB
Bonjour, Maison Vivienne, the Provence-inspired bistro and inn that’s also uniquely Hamptons. Chef Christian Souvenir shares his favorite local seasonal dishes, and instructions for preparing them à la francaise. BY CAMILLE COY farms, and cook with Chef Christian.” Chef de Cuisine Christian Souvenir took a break from developing Maison Vivienne’s fall menu with his sous chef to talk about the ingredients he’s excited to cook with this fall. He’s passionate about doing things a little differently, and developing intentional meals that take advantage of local ingredients and produce.
LONG ISLAND DUCK “Duck should be pan-seared for a nice crispy skin—the ideal temperature is medium-rare. I’m going to serve it with sautéed pears, lentils, root vegetables, a sherry honey gastrique and maybe a dried fig jam. The Hamptons, 112
Maison Vivienne’s pan-seared duck
basically a lighter baba ghanoush. I’m serving it with socca, a chickpea flour bread from the South of France.”
GOAT CHEESE “The goat cheese is seasoned with salt and pepper and a few sprigs of thyme, then wrapped in phyllo leaves and pan-seared until golden brown. I think I’m going to pickle some late-season heirloom tomatoes for the salad. Our tomatoes all come from Hepworth Farms, an organic family-owned farm upstate.”
@Maison_vivienne
A fresh addition to Southampton’s Main Street, Maison Vivienne just wrapped up its first season in the Hamptons and is looking forward to fall. Co-owner and food-lifestyle blogger Svitlana Flom sees Maison Vivienne as her “creative playground” and brings her love of entertaining and elegant, modern décor to the airy hotel and restaurant, which is located in a 17th-century Dutch colonial building. Flom’s wish is that Maison Vivienne brings a touch of Provence to the Hamptons and that it becomes a multipurpose culinary destination: “I want to offer a chance for people to stay at the inn, eat local food at the restaurant, visit local wineries and