Lou, Californian cuisine with Mexican influences by Mailea Weger

Mailea Weger is no stranger to the United States. Originally from California, the chef distinguished herself as sous-chef at the renowned Gjusta and Gjelina in Santa Monica before opening her own restaurant Lou in Nashville, not without a stint in Paris at Echo. Now, back in the French capital, the chef is opening her first restaurant, named Lou in echo of her Nashville restaurant.

In her suitcases from Tennessee, Mailea Weger brings back the sun that never sets and a cuisine with Californian accents, highlighted by Mexican influences. A delightful blend of inspirations at odds with preconceived ideas of American cuisine, this marriage is well known and recognized in Los Angeles restaurants.

Mailea Weger has set up her Parisian Lou in a restaurant with a refined, sunny decor, with large bay windows that let in natural light from both sides, bouquets of flowers in Edenic colors, travertine counters and an eye for detail, right down to the colored carafes placed on the tables.

On the two large guest tables, ideal for groups of friends, at the counter in stand-up mode or at the back of the restaurant for greater intimacy, the sharing plates parade by, the meticulous work of the restaurant's two sous-chefs, Thai Tasanee Penphaen and Mexican Gloria Vazquez Santiago.

This trio of women doesn't skimp on product sourcing, working hand-in-hand with a handful of producers handpicked for their commitment to ethical, sustainable agriculture and fishing. The same desire to do the right thing and showcase clean, natural, organic or biodynamic wines, with over 200 references sourced by Fabrice Mansouri and the forthcoming opening of a wine cellar adjacent to the restaurant.

Lou's go-to dishes include a tostada topped with fried eggs, white bean cream with hazelnut butter and salsas negra & verde (€14), or buckwheat pancakes with a chocolate and salt maple syrup sauce, accompanied by a scoop of malted butter whipped up like chantilly; brunch is never far away, even on weekdays.

The lamb effiloché (28€), which you can eat with your fingers by dipping a corn tortilla into it, and the pork belly and caramelized onion sandwich (20€) are also very naughty. For freshness and a clear conscience, the green asparagus (18€) comes with broad beans, radishes, pickled celery, fried capers and yogurt ranch sauce; the smoked groix mussels (24€) with pickled puntarelle heart, turnips, croutons, preserved lemon vinaigrette and pink berries. To finish on a high note, there's nothing like the ice cream (ribot milk, black pepper) and sorbet (strawberry), turbinated on site.

This test was conducted as part of a professional invitation. If your experience differs from ours, please mention it in the comments.