A dessert that has achieved legendary status at L'Ami Jean. Arborio rice is simmered slowly in whole milk with vanilla and cinnamon until creamy and tender—the grains remain distinct but the overall texture is silky. Served warm with a compote of cherries poached in red wine with warm spices. The interplay between the plain, comforting rice pudding and the bright, spiced cherry is perfect. Multiple reviewers advise not to miss this dish.
Chef Jego's signature charcuterie showcase. A silky, multi-textured terrine of pork forcemeat studded with pieces of liver, tongue, and fat—each layer distinct but harmonious. Served with house-made cornichons and warm, crusty bread for spreading. This is nose-to-tail cooking at its most refined, a deep expression of flavor built from careful technique and quality ingredients.
Thick slices of fresh foie gras are seared briefly in a screaming-hot pan until the exterior is caramelized and the interior remains silky. The smoked oregano adds an unexpected, sophisticated herbaceous note. Served with toasted bread and a light reduction that doesn't overwhelm the foie. This dish shows Jego's approach: respecting classical ingredients while introducing unexpected flavor dimensions.
Chuck or brisket braised low and slow in robust red wine with pearl onions, button mushrooms, and crispy lardons (bacon). The meat breaks apart at the touch of a fork, the sauce is deep and wine-dark, flavored by the rendered fat and collagen from the meat. This is the bistro version—no pretense, all flavor. Made for sharing, portions are substantial.
Guinea fowl meat is more flavorful than chicken, slightly gamey and tender. Braised slowly with wild mushrooms, thyme, and rosemary until the meat is fall-apart tender and the sauce is rich with rendered bird fat and cream. This is comfort cooking refined by ingredient quality and careful seasoning. Portions are generous—designed for sharing.
Chef Stéphane Jego's open-kitchen bistro is one of Paris's most influential restaurants, embodying 'bistronomie'—serious cooking in a relaxed setting. The 7th arrondissement room has dark wood, red banquettes, marble bar, and an electric energy that fills the space. Jego's cooking honors tradition while introducing his own innovations: excellent terrines and charcuterie, wild game, guinea fowl fricassée, and a rice pudding (riz au lait with spiced cherry compote) that has achieved cult status. The portions are generous and meant for sharing.
Book well in advance—this restaurant is perpetually busy. Call +33 1 47 05 86 89 at least 2-3 weeks ahead for dinner, sooner if possible. Lunch slots are easier to secure but still require a reservation.
Portions are large and meant for sharing. Order 2-3 starters and 2-3 mains for a table of two. This way you get to taste more dishes, and each dish arrives at a manageable size. The menu is designed with sharing in mind.
The rice pudding is absolutely mandatory—order it before the meal even begins. Diners report it sells out on busy nights. If they're out, ask what the alternative rice pudding is or consider coming back on a quieter evening.
This is 'bistronomie' at its best—serious cooking in a casual setting. The vibe is warm and unpretentious, but the food shows genuine ambition and skill. It's the kind of place that influences other restaurants.
Saturday dinner is 7 pm to 8:30 pm—much shorter than other nights. Book early in the evening if you're going Saturday.
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