Chez l'Ami Louis

Chez l'Ami Louis began its life in nineteen twenty-four under the direction of a man named Antoine Magnin. Magnin became a Parisian legend, often seen presiding over his kitchen in a signature red bandana tied around his neck. He maintained a deep passion for two things: his wood-fired cooking and American women. In the nineteen thirties, the restaurant reportedly moved more game birds and lobsters than any other establishment in the city, cementing its early reputation for indulgence.