Alicia
Co-owner · front of house
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.
Our house · Paris 12
The Ty Louis house
In Breton, “ty” means “house”. Ty Louis is a Breton house in Paris 12, run since 2017 by a couple — Alicia and Julien — who champion the other side of Brittany, with no crêpes or galettes.
Our story
A Breton house, run by a couple
Ty Louis opened in 2017 out of a simple wish: to share a generous, honest Brittany in Paris, far from the clichés. No crêpes, no galettes — just Breton terroir cooking, revisited with the seasons.
Alicia is often the one who welcomes you front of house; Julien runs the house day to day. In the kitchen, a chef and brigade bring the menu to life, plate after plate. Along the way, the house has surrounded itself with named Breton producers and joined the Collège Culinaire de France in 2023.
The faces of the house
A human-sized team
Julien
Co-owner
Julien runs the house alongside Alicia: the day-to-day, the sourcing, and keeping the cooking true to its promise — real Breton food, no crêpes, no galettes.
The chef & the kitchen
In the kitchen
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.
Front of house & apprentices
Around the table
A small, human-sized team, joined each year by apprentices — a place to learn real terroir cooking and the art of hospitality.
What makes the house
Our way of doing things
Made in-house, no shortcuts
Everything is prepared on site, from starter to dessert. Breton cooking, revisited and always changing with the seasons.
Breton producers, direct
Charcutier, market gardeners, dairy, ice-cream maker: we name our producers and work with them directly, favouring organic and independent.
No crêpes, no galettes
Brittany is also meat, fish, vegetables and cider — and that’s what we put on the plate.
Recognised by the trade
Ty Louis is a member of the Collège Culinaire de France since 2023, and champions organic Brittany produce (BIO BREIZH).
Good to know
Getting to know us
Who runs Ty Louis?
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.
What does “Ty Louis” mean?
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.
Who does the cooking?
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.
Is Ty Louis a crêperie?
No — quite the opposite. Ty Louis is a Breton restaurant with no crêpes or galettes. We champion the other side of Brittany: meats, fish, seasonal vegetables, cider and kig ha farz.
How long has the restaurant been open?
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.
Reservations
A Breton table in Paris 12
Tuesday to Saturday, lunch and dinner, non-stop service.
240 rue du Faubourg Saint-Antoine, between Bastille and Nation.