Chez l'Ami Jean

Frommer's Review

This restaurant was opened by a Basque nationalist in 1931, and fans claim its Basque cuisine and setting are the most authentic on the Left Bank. Decorative details include wood panels; memorabilia from pelote (a Basque game similar to jai alai), rugby, and soccer. Dishes include Bayonne ham; herb-laden Béarn-influenced vegetable soups; confit of duck with small sautéed potatoes; and fine slices of veal with fresh herbs, onions, red peppers, and a light tomato sauce. In springtime, look for a specialty rarely found elsewhere: saumon de l'Adour (Adour salmon) with béarnaise sauce.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.