Chez l'Ami Jean

This restaurant was originally opened by a Basque nationalist in 1931, but it was Chef Stéphane Jego who really put the bistro on the map. Jego maintained the original decor (if one can call wood panels and sports memorabilia a decor) but turned L'Ami Jean into a destination for cuisine bistronomique -- high-caliber cooking served in a homey neighborhood setting. Reserve in advance and arrive hungry because the Basque dishes served here are anything but light -- even the fish dishes here are accented by foie gras and chorizo. However much you may have already eaten, say yes to the cheese plate with Basque brebis (sheep's milk cheese) and black cherry preserves, and finish with a heaping bowl of riz au lait (rice pudding).

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.