40 to 50
come for Paris chef Stéphane Jégo's bistro classics prepared with exquisite ingredients, like braised beef with carrots and a creamy omelet with sautéed fresh cèpe (porcini) mushrooms and chopped parsley, made by whipping the eggs with an immersion blender. lamijean.fr
"I was constantly on the phone with suppliers," he says. "I couldn't peel an onion without being interrupted. Texting changed my life."
Jégo, a Breton, kept the original southwestern accent, setting the tables with fresh Basque linens, when he purchased the spot more than 10 years ago and
added his own fun style.
plus up to 10 walk-ins. At night, Jégo divides the menu between traditional à la carte choices and an inventive eight-course prix fixe,
with suave dishes such as sautéed pétoncles (bay scallops) in the shell with chicken broth
and veal tartare with beets and sunny-side-up egg.
Jégo develops his stocks over weeks and weeks, adding a freshly made batch to the deeply flavored original every day.
remain on the menu year after year—creamy parmesan soup and over-the-top rice pudding, enriched with whipped cream and a salted caramel sauce. Jégo constantly changes the other dishes.
Jégo lets the hare for his lièvre à la royale marinate for near a month, then cooks it for 12 hours and leaves it in its cooking liquid to develop even more before serving.