The restaurant is in tune with the irreverent spirit that presided over the birth of bistronomy, a true current of cuisine that assumes this way of thinking, free, independent, high quality, creative and wants to democratize excellence.
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The restaurant follows the story of the oldest Basque institution in the capital which I bought in 2004. Nothing to do with good taste, nothing to do with conventions, the tavern of yesterday retains its rough charm and dresses drawings by designer friends, sometimes anar, often rebellious, in any case always speaking loudly and I pay homage to them, Siné, Charb… A chandelier, long tables, Basque linen, brick and wood, a lot in red, mirrors, heterogeneous objects… for a warm atmosphere, conversations that intertwine, a lively moment during which I can sometimes be heard… screaming.
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