After reinventing his menu for Paris restaurant Vivant Table, chef Pierre Jancou has opened the wine bar offshoot to complement his cuisine. Vivant Cave’s menu is dominated by charcuterie and cheese but the few hot plates are typical to the house style: extremely simple with the highest-quality ingredients.

Plates include marinated grilled artichokes, chicken stew with al-dente pasta, and bonito with bouillon and micro root vegetables. A list of funky, all natural wines pair well with Jancou’s basic menu.

Maria Pedone is a digital editorial intern at Travel + Leisure.