Founded 2004

Chef Stéphane Jégo

Kitchen French bistro

Atmosphere friendly and casual

Chef Stéphane Jégo took over L’ami Jean’s kitchen in 2004, turning it into the hottest bistro in Paris. At first glance one sees an old, over crowded Basque pub, hot and loud, with faded posters and old sports clips draping the walls and pork legs and chandeliers hanging from the ceiling. But in the left corner lies the highlight: the small kitchen where chef Jego, along with three cooks, gives the best show in town. Determined and so loud, that diners can’t help but fall in love with him, Jégo rushes the waiters and urges diners to finish up the generous dishes. Half full plates are not allowed back into the kitchen.

Chef Jégo is a pioneer of Bistronomy, who believes that his cuisine is all about pleasure and sharing. He serves rustic, homemade food, but does so in attentive, sophisticated plating boosted by surprising favors. Jégo creates marinades, oils, spices and herb &grains mixtures, which give his dishes a uniquely aromatic, richly flavored signature, that evokes feelings and is full of creative imagination.

This bustling awarded restaurant –Restaurant de Qualité (Quality restaurant selected by the French culinary academy) and Maître restaurateur (Master restaurateur) -, is often hosting celebrities like Catherine Deneuve, Salma Hayek and Robert Redford, but it is far from being a pretentious culinary institution: it’s a cheerful, noisy bistro.

Jégo (44) was born in Brittany, France, left school when he was 14, worked in several restaurants and eventually arrived to chef Yves Camdeborde’s kitchen. He worked with Camdeborde, considered to be the father of Bistronomy, for 12 years until spreading his wings. Jégo adopted his mentor’s philosophy: offer contemporary gourmet food in affordable prices and casual atmosphere. Instead of announcing that he is going to revolutionize gastronomy, he simply respected his guests. “We don’t invert it and say that people should thank us because they were lucky to come to our restaurant […] it’s really stupid,” he explained.

Signature dishes
  • Bacon and parmesan soup poured over Foie Gras seasoned with cinnamon, onion, chives and crispy croutons
  • Fresh mountain mushrooms with butter and herbs
  • Le riz au lait de l’Ami Jean

One more thing Rumor has it that the Jégo once forced a Michelin inspector out of the restaurant, saying: “they will never be welcome at the restaurant; they have too many tick boxes.”

Contact Rue Malar 27, Paris 75007
+33 1 47 05 86 89
Website

"If in Paris a friend tells you that he’s taking you to a Basque rugby pub in the opposite-of-bustling Seventh Arrondissement, don’t whimper about wanting to try somewhere on your list of Places to Go. He’s taking you to L’Ami Jean, and soon you will be grateful."

New York Times

Chef Q&A Chef Questionnaire for Stéphane Jégo

Stéphane Jégo
My restaurant's secret:
it’s a place where you share moments.
My 3 most favorite ingredients:
salt and pepper to season, water to make the stews. it's obvious or simple, but these are the basics for cooking.
The dish I love cooking the most:
a big piece of fish.
The most exciting moment in my career:
the birth of my daughters, both born on a Monday, when the restaurant is closed, as they meant it!
The best cooking advice I have ever received:
from my father: keep moving and questioning yourself
The person/people that I was most excited cooking for:
every curious visitor, when their face change with the surprise. Last week, a 2 years old baby came and ate a full bowl of parmesan soup. He kept saying “Good! Good!” after each bite. This is a rare and precious moment.
My guilty pleasure is:
frogs legs with a glass of white wine, watching a great movie, alone.
My Ideal last meal would be:
at MacDonald’s so that I have no regrets of leaving.
The next 'big thing' in the culinary world is:
to be centered on the essential : Hosting, skills and technical. All the unnecessary details have to disappear.
The best restaurant in the world:
there is no place, the experience depends on your company. You just need good friends to enjoy a meal. It’s all about the moment, not the food.

Founded July 2013

Chef Hillel Tavakulli

Kitchen A classic brasserie with local interpretations

Atmosphere Elegant, with alovely terrace and a surprising bar

The beautiful Pastel is located in the heart of the Tel-Aviv Museum’s new wing, opposite the sculpture garden, and belongs to Teddy Shauli and Itzik Changal. Pastel has joined the recent trend of restaurants opening in the world-renowned museums of major international cities. Leading figures of the local business world, politicians and lawyers dine at Pastel while enjoying its’ atmosphere and the elegance of the modern museum.

The French chef Thibault Bera, who previously was the chef of the French ambassador’s residence, conducted the kitchen of the restaurant at the outset. Since the beginning of 2015 the young and talented chef Tavakulli took the reigns from his hands. Tavakulli, who founded and was the acting chef at the Ran Shmueli’s Claro restaurant, began his career in the kitchens of the best restaurants in the world, such as Michel and Albert Roux three star Michelin restaurant Le Gavroche and Locanda Locatelli conducted by Michelin star chef Giorgio Locatelli. He is now leading Pastel to the head of the Restaurants in Israel.

Signature dishes
  • Wild mushroom gnocchi, corn, sage, brown butter, white wine, Parmesan and chopped chives
  • Grilled calamari, red cabbage and yellow cherry tomato vinaigrette and cumin
  • Floating islands: strawberry sorbet, fresh strawberries, caramelized pistachios, soft meringue, Kadaif hair, and Malabi

One more thing Pastel (designed by architects Baranovitch Kronberg) was voted World’s Most Beautiful Restaurant at the Space Design Award Idea tops, 2014.

Contact 27 Shaul Hamelech blvd. Tel Aviv
03-6447441
Website

"A chef with a statement, who is not merely satisfied with carefully preparing proper food... but is busy looking for a way to twist the classic, to say something more, add a colorful nuance, that will provide wisdom and subtlety"

Avi Efrati, Walla

Chef Q&A Hillel Tavakulli

Hillel Tavakulli
My restaurant's secret:
Keep it simple.
My 3 most favorite ingredients:
Fish, vegetables and bread.
The Dish I Love Cooking:
Persian rice. I’m always afraid that the rice and the potatoes won’t be crispy. I swear that I feel challenged by this every single time.
The most exciting moment in my career:
Every time I see the restaurant packed.
The best cooking advice I have ever received:
To pursue my belief and not be afraid.
The person/people that I was most excited cooking for:
There were many, mostly respectable Israeli figures who frequent the restaurant, like Mr. Shimon Peres who dined at the restaurant lately.
My Guilty Pleasure:
Candied walnuts and foie gras
My Last Meal will be:
Bread and butter, a glass of excellent wine, with a dish of fresh figs, in a shaded garden, with the sound of trickling water in the background, and my wife and children by my side.
The next 'big thing' in the culinary world is:
I sense a growing trend towards slow-food. Unfortunately I cannot see this trend being adapted in the kind of restaurants that I work in, at this stage of my life.
The best restaurant in the world in my opinion:
It’s tough to choose since I’ve been to so many good ones, but a memorable experience was from Eleven Madison Park in New York.