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. Back in the French capital, the chef is now 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, the antithesis of preconceived ideas about American cuisine, a marriage known and recognized in Los Angeles restaurants.
Mailea Weger has set up her Parisian Lou in a sleek, sunny restaurant, 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 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 past, 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-salt maple syrup sauce, accompanied by a scoop of malted butter whipped up like chantilly; brunch is never far away, even on weekdays.
The effiloché of lamb (28€) is also very naughty, to be enjoyed with the fingers by dipping a corn tortilla into it, as is the sandwich with pork belly and caramelized onions (20€). 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.
Prices
Desserts, à partir de: €9
Entrées, à partir de: €16
Plats, à partir de: €26
Official website
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