C'est La Vie ♥
C'est La Vie
C'est La Vie is a place where dining is a cozy and elegant experience. Whether you've come for breakfast, lunch, or dinner, C'est La Vie has something to suit your palate. From light, flaky pastries to hearty rich stews, this French restaurant is all about dining in comfort and style.
C'est La Vie has an indoor chamber, where you can watch the day go by from the view of the French windows. Outside, there is a covered trellis where you can watch the sunset over the ocean, and enjoy the soothing fountain in the garden when the stars peek out at night.
Attire: Casual to formal; whatever suits your fancy! ♥ C'est La Vie is where people can come to dine in tuxedos and ball gowns as well as in shorts, flip-flops, and summer dresses.
Hours: Sundays to Thursdays - 9 am to 9 pm; Fridays and Saturdays - 9 am to 11 pm.
Location: Second District, overlooking the beach.
Seating Capacity: twenty-four to twenty-five people.
Layout: one, two.
Menu
Le petit déjeuner | Breakfast
tartines du baguette or croissant au beurre
Warm, freshly-baked slices of French bread or two butter croissants served with butter, strawberry jam, blackberry jam, honey, and orange marmalade, with your choice of coffee, chocolate, or tea.
French toast
Not traditionally French, but a good breakfast nevertheless. Slices of baguette sweetened to perfection in a creamy sauce, served with cinnamon honey and butter on top.
Le déjeuner | Lunch
quiche lorraine
Crumbled bacon and Gruyère cheese in a creamy base of egg and cream, baked to perfection in a flaky pastry crust.
vichyssoise
Puréed leeks, onions, and potatoes in a creamy white wine chicken broth. A perfect chilled vegetable soup for sultry summer days.
steak au poivre
A delicious entree of steak in a brandy and cream reduction, seasoned with pepper.
ratatouille nicoise
Butternut squash, zucchini, bell pepper, tomatoes, garlic, and capers in a hearty vegetable dish.
Le dîner | Dinner
bouillabaisse
Gilt-head bream, silver hake, cream dory, mussles, and crabs, simmered to perfection amidst traditional flavorful seasonings to create a clear, fresh broth made from the many fruits of the sea.
boeuf bourguignon
Tender beef braised in a red wine sauce to create a rich, hearty stew.
tarte flambée
French pizza! Onions, smoked bacon, crème fraîche, and soft white cheese, on a thin crust.
chicken a la diable
Spicy deviled chicken breaded and fried in butter to create a delicious hot and creamy entree.
Dessert
crème brûlée
A rich custard served with burnt cream and caramel on top, seasoned with vanilla.
crêpe suzette
A thin, sweet crepe with a sauce of caramelized sugar and butter, orange juice, zest, and Grand Marnier on top, served by setting it alight. Also served with stewed fruit.
Staff:
Owner and Head Manager:
Kuno Kodachi [blackrosesword]
Managers:
Loretta West [waywardwest]
open slot []
Servers:
Shiba Ganju [ridingboars]
Rinoa Heartilly [angeliquerebel]
Justin Taylor [sunshiniest]
Balfour [reconnoitering]
Suou Tatsuya [hatescakes]
open slot []
open slot []
open slot []
Cooks:
Li Shengshun [thenight]
Balfour [reconnoitering]
Shion Uzuki [kosmoscleaner]
Old Swiss Confederacy [kuhschweizer]
Greece [hthanatos]
All members of the staff will undergo training led by Kodachi herself before they are allowed to work formally. Training days will also be included in the paycheck.
C'est La Vie is a place where dining is a cozy and elegant experience. Whether you've come for breakfast, lunch, or dinner, C'est La Vie has something to suit your palate. From light, flaky pastries to hearty rich stews, this French restaurant is all about dining in comfort and style.
C'est La Vie has an indoor chamber, where you can watch the day go by from the view of the French windows. Outside, there is a covered trellis where you can watch the sunset over the ocean, and enjoy the soothing fountain in the garden when the stars peek out at night.
Attire: Casual to formal; whatever suits your fancy! ♥ C'est La Vie is where people can come to dine in tuxedos and ball gowns as well as in shorts, flip-flops, and summer dresses.
Hours: Sundays to Thursdays - 9 am to 9 pm; Fridays and Saturdays - 9 am to 11 pm.
Location: Second District, overlooking the beach.
Seating Capacity: twenty-four to twenty-five people.
Layout: one, two.
Menu
Le petit déjeuner | Breakfast
tartines du baguette or croissant au beurre
Warm, freshly-baked slices of French bread or two butter croissants served with butter, strawberry jam, blackberry jam, honey, and orange marmalade, with your choice of coffee, chocolate, or tea.
French toast
Not traditionally French, but a good breakfast nevertheless. Slices of baguette sweetened to perfection in a creamy sauce, served with cinnamon honey and butter on top.
Le déjeuner | Lunch
quiche lorraine
Crumbled bacon and Gruyère cheese in a creamy base of egg and cream, baked to perfection in a flaky pastry crust.
vichyssoise
Puréed leeks, onions, and potatoes in a creamy white wine chicken broth. A perfect chilled vegetable soup for sultry summer days.
steak au poivre
A delicious entree of steak in a brandy and cream reduction, seasoned with pepper.
ratatouille nicoise
Butternut squash, zucchini, bell pepper, tomatoes, garlic, and capers in a hearty vegetable dish.
Le dîner | Dinner
bouillabaisse
Gilt-head bream, silver hake, cream dory, mussles, and crabs, simmered to perfection amidst traditional flavorful seasonings to create a clear, fresh broth made from the many fruits of the sea.
boeuf bourguignon
Tender beef braised in a red wine sauce to create a rich, hearty stew.
tarte flambée
French pizza! Onions, smoked bacon, crème fraîche, and soft white cheese, on a thin crust.
chicken a la diable
Spicy deviled chicken breaded and fried in butter to create a delicious hot and creamy entree.
Dessert
crème brûlée
A rich custard served with burnt cream and caramel on top, seasoned with vanilla.
crêpe suzette
A thin, sweet crepe with a sauce of caramelized sugar and butter, orange juice, zest, and Grand Marnier on top, served by setting it alight. Also served with stewed fruit.
Staff:
Owner and Head Manager:
Kuno Kodachi [blackrosesword]
Managers:
Loretta West [waywardwest]
open slot []
Servers:
Shiba Ganju [ridingboars]
Rinoa Heartilly [angeliquerebel]
Justin Taylor [sunshiniest]
Balfour [reconnoitering]
Suou Tatsuya [hatescakes]
open slot []
open slot []
open slot []
Cooks:
Li Shengshun [thenight]
Balfour [reconnoitering]
Shion Uzuki [kosmoscleaner]
Old Swiss Confederacy [kuhschweizer]
Greece [hthanatos]
All members of the staff will undergo training led by Kodachi herself before they are allowed to work formally. Training days will also be included in the paycheck.