Valentin MONT

Chef : Le Vivier After training under Hélène Darroze and Cyril Attrazic, Valentin Mont joined his father, Marc-Étienne, in the kitchen at Le Vivier in Amiens. There, he is gradually modernizing this seafood restaurant with subtle touches.

Presentation

The son of Christine and Marc-Étienne Mont, who have run Le Vivier in Amiens since 1998, Valentin Mont, like his father before him, attended the hospitality school in Le Touquet. He then continued his training at renowned restaurants, including those of Hélène Darroze and Cyril Attrazic in Aumont-Aubrac (Lozère).

Returning to Le Vivier, alongside his father Marc-Étienne Mont

The prodigal son returned to the fold a few years ago. Under his leadership, the cuisine at Le Vivier has evolved, becoming more modern through subtle touches. “However , ” explains Valentin Mont, “my arrival in the kitchen didn’t bring about a total revolution. Together with my father, my mother—who runs the dining room with my brother Matthias, the sommelier—we chose not to overwhelm our regulars, who come to Le Vivier for its gourmet cuisine, the beautiful fish from Boulogne, and the generous seafood platters.”

A “velvet revolution” on the plate, blending classics with new creations

Valentin Mont’s smooth transition into the role—always supported by his father—has nonetheless resulted in cleaner, more contemporary presentations. The ever-loyal clientele appreciates this velvet revolution, which has managed to preserve classicslike warm oysters with champagne and mussels marinière while embracing new offerings such as the salmon Buddha bowl and the lobster roll.