First look at Viviane, the Beverly Hills restaurant by Michael Hung and Stephane Bombet

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Grilled salmon is served over caramelized endive with a whole grain mustard vinaigrette and parsley pistou at Viviane at the Avalon Beverly Hills.

(Jenn Harris / Los Angeles Times)

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Rainbow beet and apple salad with horseradish creme fraiche, watermelon radish, dill and pumpernickel crisps is served at Viviane at the Avalon Beverly Hills.

(Jenn Harris / Los Angeles Times)

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The 12-ounce grilled Piedmontese rib-eye steak with a bone marrow gremolata is served with potato puree at Viviane at the Avalon Beverly Hills

(Jenn Harris / Los Angeles Times)

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The ricotta ravioli with Chanterelle mushrooms, roasted corn and brown butter is served at Viviane at the Avalon Beverly Hills.

(Jenn Harris / Los Angeles Times)

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The bar is the only feature that will remain from the old restaurant at the new Viviane.

(Jenn Harris / Los Angeles Times)

By Jenn HarrisColumnist

Oct. 15, 2015 11:37 AM PT

Construction hasn’t even started on Viviane, the new restaurant by Stephane Bombet of Bombet Hospitality Group and chef Michael Hung at the Avalon Hotel in Beverly Hills, scheduled to open Oct. 26. But Hung has been busy working on the menu for months.

Hung, who most recently worked at Faith and Flower in downtown, has been developing a menu of his take on classic American and Continental cuisine, drawing from his time working at Daniel and Aquavit.

“We wanted to go back to the roots of cooking and drinking,” said Bombet. “No foam or powder. If it says potato on the menu, it looks like a potato. It’s just elevated, good cuisine.”

That inspiration translates to a menu of steak and potatoes, shellfish boudin blanc and chicken and dumplings, all made Hung’s way. The 12-ounce grilled Piedmontese rib-eye steak is topped with a bone marrow gremolata that melts over the meat, served with a Bordelaise sauce and creamy, potato puree. And voila, steak and potatoes.

Hung, who is buying most of his produce direct from a small farm in Ojai, plans on cooking seasonally. Other menu highlights include a sweet corn agnolotti with chanterelle mushrooms, roasted corn and brown butter; and grilled salmon, served over caramelized endive with a whole grain mustard vinaigrette and parsley pistou.

The cuisine was also inspired by designer Kelly Wearstler’s style. The Los Angeles designer is responsible for transforming Oliverio, the hotel’s current restaurant, into Viviane. Already underway is the transformation of the hotel’s cabanas, where you can order food from the restaurant to enjoy by the pool. The small huts now feature colorful geometric designs painted on the walls.

The restaurant will close briefly Monday for the complete revamp.

The marble bar is the only area of the restaurant that will remain unchanged. Ryan Wainwright, bar program director for Bombet Hospitality Group, designed the cocktail menu, which includes classic cocktails such as the Vesper, martini, Cosmopolitan, Rickey and Long Island.

“I want this to be a destination,” said Bombet. “I want people to say ‘I’m going to dress up a little and look like I’m going somewhere.’”

The restaurant will be open for breakfast, lunch, dinner and weekend brunch.

9400 W. Olympic Blvd., Beverly Hills, (310) 277-5221, www.avalonbeverlyhills.com.

I love a good scoop. Yes, I mean ice cream. Follow me on Twitter @Jenn_Harris_.

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