Italian soul, French finesse.
Fifteen years at the same table off Rue de Castiglione, cooking the food we grew up on — recipes carried from Bologna and Lyon, plated with a little romance.
Amici et Amour began with a simple conviction: that an ingredient at its peak, handled with respect, needs very little help. We build the menu around what the growers and fishermen send us, then get out of its way.
Two coasts, one kitchen — the warmth of an Italian home and the precision of a French one. It is the food we cook for the people we love, served to anyone who pulls up a chair.
Sourcing first
We build the menu around what the growers, fishermen, and foragers send us, not the other way around. The best ingredient, simply handled, beats a clever idea every time.
Of the season
The carte changes when the market does. If it isn't at its peak this week, it isn't on the plate this week — we'd rather wait than serve a shadow of the real thing.
Made by hand
Pasta rolled each morning, bread proved overnight, stocks that take a day. The slow steps are the ones you can taste, so they are the ones we refuse to skip.
A generous table
Italian warmth, French precision. We want the room to feel like a long lunch at a friend's house that happens to be run with the discipline of a restaurant.
15yrs
At the same table
2coasts
Italy & France, one kitchen
140labels
In the cellar
A table for twelve
Tomas and Lucia open a twelve-seat room off Rue de Castiglione, cooking the food they grew up on in Bologna and Lyon.
The cellar goes down
We dig out the basement and start collecting low-intervention wine in earnest. A hundred and forty labels later, it is still growing.
The courtyard opens
A neighbouring yard becomes the summer dining room — and the home of the seasonal Harvest Table.
The same belief
Bigger kitchen, longer list, same instinct: honest food, cooked with heart, for people who linger.
1 Grande Rue, Sèvres · come hungry.
Pull up a chair. Stay a while.
We hold the room from 18:00, Monday to Saturday.