Chef Stephane Jego has his own style at Chez l’Ami Jean. At the start, this little bistro served Basque food; with Jego in the kitchen it’s all about French classics. When it comes to cooking trends, he is a lone wolf.
For instance, we were presented with this plate and told it was modern cuisine—funny!
La soupe was turnip parmesan bacon, a take on their famous parmesan bacon over foie gras, and came with a pitcher full.
Asparagus salad was generous and gorgeous—and fresh off the spring menu.
A special appetizer of quail with shrimp was quite pleasing.
And another of mullet with piment d’Espelettes (Basque dried red pepper—a nod to the restaurant’s past, no doubt) was spot on.
Veal arrived family style with seasonal vegetables.
An enormous duck breast was presented with a pot of pureed potatoes.
Again in a portion for sharing, the much raved about riz au lait (rice pudding) was rich with salted caramel cream and caramelized crunches on the side. The tried and true variation of a vacherin (meringue, ice cream, and strawberries) rounded out the meal (and us, too).