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The Restaurant.

The restaurant is consistent with the irreverent spirit which is behind the opening of the bistro, a real cooking trend that adapts the idea of free, independent, creative and high quality cuisine to broaden access to excellence. This restaurant follows the tradition of the oldest Basque establishment in Paris that I bought in 2004. Nothing to do with good taste, nor traditions, the old tavern keeps its rough charm and is decorated with our friends’ drawings who express themselves freely: sometimes anarchic and rebellious, and to whom I pay tribute: Siné, Charb…

Chandelier, long tables, Basque tablecloths, bricks and wood, red colour everywhere, mirrors, a collection of odd objects to create a warm atmosphere, intermingling conversations and a lively moment in which people can sometimes hear screams from the kitchen.

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