https://www.tylouis.fr/_next/static/chunks/pages/en/about-027286f937aae41f.js

1(self.webpackChunk_N_E=self.webpackChunk_N_E||[]).push([[2871],{3567:function(e,t,a){(window.__NEXT_P=window.__NEXT_P||[]).push(["/en/about",function(){return a(6837)}])},6837:function(e,t,a){"use strict";a.r(t),a.d(t,{__N_SSG:function(){return g},default:function(){return b}});var n=a(5893),s=a(7722),o=a(6806),r=a(2520);let i=[{name:"Alicia",role:"Co-owner \xb7 front of house",body:"Alicia is often the one who greets you, talks you through the menu and remembers you next time. A warm, genuine Breton welcome, and a “kenavo” on your way out."},{name:"Julien",role:"Co-owner",body:"Julien runs the house alongside Alicia: the day-to-day, the sourcing, and keeping the cooking true to its promise: real Breton food, no cr\xeapes, no galettes."},{name:"The chef & the kitchen",role:"In the kitchen",body:"Our chef and brigade cook everything in-house, with the seasons: kig ha farz in winter, buckwheat salads in summer, and produce that comes straight from Brittany."},{name:"Front of house & apprentices",role:"Around the table",body:"A small, human-sized team, joined each year by apprentices, a place to learn real terroir cooking and the art of hospitality."}],l=[{title:"Made in-house, no shortcuts",body:"Everything is prepared on site, from starter to dessert. Breton cooking, revisited and always changing with the seasons."},{title:"Breton producers, direct",body:"Charcutier, market gardeners, dairy, ice-cream maker: we name our producers and work with them directly, favouring organic and independent."},{title:"No cr\xeapes, no galettes",body:"Brittany is also meat, fish, vegetables and cider, and that’s what we put on the plate."},{title:"Recognised by the trade",body:"Ty Louis is a member of the Coll\xe8ge Culinaire de France since 2023, and champions organic Brittany produce (BIO BREIZH)."}],c=[{q:"Who runs Ty Louis?",a:"Ty Louis is run by Alicia and Julien, a couple who have led the restaurant since 2017. Alicia is very present front of house; Julien runs the house day to day."},{q:"What does “Ty Louis” mean?",a:"In Breton, “ty” (or “ti”) means “house”. Ty Louis is, in a sense, a Breton house in Paris 12, a place meant to feel welcoming, with the generosity of Brittany."},{q:"Who does the cooking?",a:"The kitchen is led by a chef and brigade, cooking everything in-house from produce delivered straight from Breton producers. The menu changes with the seasons."},{q:"Is Ty Louis a cr\xeaperie?",a:"No, quite the opposite. Ty Louis is a Breton restaurant with no cr\xeapes or galettes. We champion the other side of Brittany: meats, fish, seasonal vegetables, cider and kig ha farz."},{q:"How long has the restaurant been open?",a:"Ty Louis has been welcoming guests since 2017, at 240 rue du Faubourg Saint-Antoine, in the 12th arrondissement of Paris, between Bastille and Nation."}];var d=a(6738),h=a(3701),u=a(3238);let m="/qui-sommes-nous/",p="/en/about/",y="The story behind Ty Louis, a Breton restaurant in Paris 12 with no cr\xeapes or galettes: a couple, Alicia and Julien, a team and named Breton producers. Our house since 2017.";function x(){return(0,n.jsx)("section",{className:"bg-cream py-20 md:py-28",children:(0,n.jsxs)("div",{className:"mx-auto max-w-content px-5 md:px-8",children:[(0,n.jsxs)("div",{className:"mx-auto max-w-3xl text-center",children:[(0,n.jsx)(o.j4,{className:"justify-center",withEmblem:!0,children:"The faces of the house"}),(0,n.jsx)("h2",{className:"font-display text-3xl md:text-5xl text-sea-deep",children:"A human-sized team"})]}),(0,n.jsx)("div",{className:"mt-14 grid gap-5 md:grid-cols-2",children:i.map(e=>(0,n.jsxs)("article",{className:"rounded-card border border-sand/30 bg-[color:var(--paper)] p-6 shadow-soft md:p-7",children:[(0,n.jsx)("h3",{className:"font-display text-2xl text-sea-deep",children:e.name}),(0,n.jsx)("p",{className:"mt-1 font-accent text-xs uppercase tracking-[0.08em] text-sea",children:e.role}),(0,n.jsx)("p",{className:"mt-3 font-body text-[color:var(--text-soft)] leading-relaxed",children:e.body})]},e.name))})]})})}function f(){return(0,n.jsx)("section",{className:"bg-linen py-16 md:py-24",children:(0,n.jsxs)("div",{className:"mx-auto max-w-content px-5 md:px-8",children:[(0,n.jsxs)("div",{className:"mx-auto max-w-3xl text-center",children:[(0,n.jsx)(o.j4,{className:"justify-center",withEmblem:!0,children:"What makes the house"}),(0,n.jsx)("h2",{className:"font-display text-3xl md:text-4xl text-sea-deep",children:"Our way of doing things"})]}),(0,n.jsx)("ul",{className:"mx-auto mt-12 grid max-w-3xl gap-4 sm:grid-cols-2",children:l.map(e=>(0,n.jsxs)("li",{className:"rounded-card border border-sand/30 bg-[color:var(--paper)] p-5 shadow-soft",children:[(0,n.jsx)("h3",{className:"font-accent text-sm uppercase tracking-[0.06em] text-sea-deep",children:e.title}),(0,n.jsx)("p",{className:"mt-2 font-body text-sm leading-relaxed text-[color:var(--text-soft)]",children:e.body})]},e.title))})]})})}var g=!0;function b(){let e=(0,u.gV)((0,u.PL)({description:h.cr}),(0,u.ij)([["Home","/en/"],["About",p]]),(0,u.MV)({headline:"About Ty Louis: a Breton house in Paris 12",description:y,path:p,datePublished:"2026-06-26"}),(0,u.zc)(c));return(0,n.jsxs)(n.Fragment,{children:[(0,n.jsx)(s.fj,{title:"About Ty Louis: a Breton house in Paris 12",description:y,locale:"en",alternates:(0,d.gT)(m,p)}),(0,n.jsx)("script",{type:"application/ld+json",dangerouslySetInnerHTML:{__html:JSON.stringify(e)}}),(0,n.jsx)(r._S,{frHref:m,enHref:p}),(0,n.jsxs)("main",{className:"bg-cream",children:[(0,n.jsx)(o.cq,{eyebrow:"Our house \xb7 Paris 12",title:(0,n.jsxs)(n.Fragment,{children:["The ",(0,n.jsx)("span",{className:"text-sea",children:"Ty Louis"})," house"]}),lead:"In Breton, “ty” means “house”. 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