A classic French bistro preparation. Large Burgundy snails are removed from their shells, coated with classic snail butter—a vibrant green sauce of minced parsley, crushed garlic, and softened butter—then replaced in the shell. Served piping hot, with a small snail fork to extract each bite. The butter is rich, the snails are tender, and this is bistro tradition at its best.
For the adventurous diner. Veal kidneys are split open to reveal their delicate interior, quickly pan-seared, then served with a sauce of juniper berries, bacon, and red wine reduction. The kidneys are tender and mild-flavored, refined by the aromatics and the richness of the sauce. This is traditional French bistro cuisine—nose-to-tail cooking at its finest.
Thick slices of fresh foie gras from the Landes region are quickly seared to caramelize the exterior while keeping the inside silky and warm. Served with a basket of warm grilled baguette slices and a pinch of fleur de sel. The richness is balanced by the crisp bread and salt. This is one of the most beloved starters in Paris, and reviewers consistently call it melt-in-the-mouth perfection.
A thick-cut veal chop is grilled over wood until the exterior is charred and the meat inside is barely pink. Served with a knob of bone marrow to melt over the meat and simply prepared seasonal vegetables. This is the kind of dish that showcases why French bistro cooking endures—perfect ingredient, perfect technique, no overcomplication.
The legendary roast chicken that has defined this restaurant for a century. A bird is seasoned simply and roasted whole in the wood-fired oven until the skin is deeply golden and crisp, and the meat inside stays juicy. It arrives at the table whole, carved tableside, with an almost comical tower of crispy shoestring frites piled high. The chicken's flavor is concentrated and pure—no fancy sauce, just excellent ingredient and technique.
Opened in 1924, Chez L'Ami Louis is a temple of classic French bistro cooking run with the precision of fine dining. Fourteen tables, dark wood panels, waiters in white tie, and a wood-fired oven still in use. The menu is short, the ingredients are seasonal and premium, and the cooking is defiantly traditional. Though prices are steep (the roast chicken alone exceeds €100), this is where generations of Parisians and international food lovers have come to experience bistro cuisine at its most refined.
Reservations can be very difficult to secure, especially for dinner. Call well in advance (+33 1 48 87 77 48) and be prepared to book several weeks out. Lunch is significantly easier to access than dinner.
The service is formal—waiters in white tie, precise pacing, careful attention to detail. It's fine dining in a bistro setting. Expect the experience to unfold slowly and deliberately.
This is expensive—expect to spend €150+ per person without wine. The roast chicken alone exceeds €100. Order it to understand why, but know the entire experience is priced at a premium.
Don't skip the foie gras—it's one of the best versions in Paris. Order it before the roast chicken if you're sharing both. Two people can comfortably share a roast chicken plus one or two starters.
The grilled baguette arrives constantly throughout the meal. Each piece is warm and crisp. Don't hold back—the staff expects you to enjoy bread with foie gras, and it's an essential part of the dish.
Page last updated: