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<ul class="summary-list"><li>I dined at the Chez L'Ami Louis in Paris, which was just bought by the richest man in Europe. </li><li>The bistro's famous $130 roast chicken was incredible, and the portion was large.</li></ul>As a <a target="_blank" href="https://www.businessinsider.com/american-in-france-ways-life-has-been-better-changes-2024-6">local to Paris for 15 years</a>, I've often passed by the red-checkered curtains of Chez L'Ami Louis.The seemingly exorbitant prices displayed on the menu by the door have long kept me from heading inside, but it's no secret this 100-year-old Haut Marais hot spot is among the city's <a target="_blank" href="https://www.businessinsider.com/where-to-eat-in-paris-best-restaurants">most famous bistros</a>.It's even said to have welcomed famous patrons like Bill Clinton, David Beckham, Francis Ford Coppola, <a target="_blank" rel=" nofollow" href="https://www.instagram.com/p/CU3LqHfIK__/">Keanu Reeves</a>, and Brad Pitt.With such a reputation, it's perhaps not surprising Europe's richest man, LVMH CEO <a target="_blank" href="https://www.businessinsider.com/bernard-arnault-bought-paris-restaurant-chez-l-ami-louis-france-2024-6">Bernard Arnault</a>, bought a majority stake in the bistro in June. Financial details of the deal were not disclosed.In a statement, LVMH (the French luxury-goods conglomerate that owns big names like Louis Vuitton) called Chez L'Ami Louis "a go-to destination for those seeking an authentic culinary experience in the capital."Even so, the bistro has famously had mixed reviews — <a target="_blank" href="https://affiliate.insider.com?h=6eb8e1cdd9a231a4be7e41bb76f435c2e4cbb1bdbe75f9114a312c41e8882214&amp;postID=668eb88d1c4d9aff00b92093&amp;postSlug=chez-lami-louis-review-paris-owner-richest-man-bernard-arnault-2024-7&amp;site=bi&amp;u=https%3A%2F%2Fwww.tripadvisor.com%2FRestaurant_Review-g187147-d714973-Reviews-Chez_l_Ami_Louis-Paris_Ile_de_France.html">it has 3.5 stars on Yelp</a>, and a common criticism is that its <a target="_blank" href="https://cumbriafoodie.com/2016/05/10/culinary-theft-at-chez-lami-louis-paris/">prices are far too high</a>.Either way, I was curious to try Chez L'Ami Louis and form my own impression.<h2 id="fd9773e2-ccb1-4ded-ae06-96384a115937">It was easier to make a reservation in person than by phone</h2><div type="image" title="Menu outside of L'Ami Louis in frame " height="2916" width="3888" msid="111761708" hostid="261"></div>The restaurant only has about 12 tables, so I knew making a reservation was my best bet if I wanted to get dinner here.Reservations can't be made online, and I tried to make one by calling but was unsuccessful. (After reading many reviews, it seems it can be hard to get someone from the bistro on the phone).Since I live nearby, I tried my luck visiting in person on a Wednesday morning in late June. Even before the lunch seating, the atmosphere at Chez L'Ami Louis appeared inviting.As I entered the pre-war space, I was greeted by crates of fresh fruits and vegetables covering the aged wooden tables. Half a dozen staff were bringing the bistro back to life following its two-day repose (it's closed on Mondays and Tuesdays).I walked to the back counter, where a solemn man asked if he could assist me. I asked for a reservation in French — a table for two, s'il vous plaît.He studied his notebook and suggested a dinner seating for the following week. I eagerly booked a table for two on Sunday night.<h2 id="001dcbea-9536-4abb-9c02-f2f31748b894">Our reservation almost fell through, but we got lucky</h2>My husband and I arrived at Chez L'Ami Louis promptly at 8 p.m. on the night of our dinner date.The wait staff was in the midst of their nightly plating performance as I slinked past the 12 buzzing tables to let the host know we'd arrived.After glancing at the reservation list, he looked back up at me and shook his head. He asked if I'd called yesterday to confirm my table, and my heart sank.I'd misunderstood when I made my reservation: I had been expecting a confirmation call from them, as is the standard practice by many top restaurants.Maybe the maître d' was moved by the dumbfounded, desperate look on my face, or we just got lucky. He told us to come back at 9 p.m.<h2 id="ccbb115f-0a6d-4b50-b39b-ee38287c990d">When we returned, all eyes were on us</h2><div type="image" title="Coral table at Chez L'Ami Louis in front of large display of produce in baskets" height="2633" width="3511" msid="111761702" hostid="261"></div>After a convivial apéritif in the neighborhood, we returned to the same curious stares from diners who were now onto their next courses. I smiled graciously as a nook was cleared, and we settled into the salmon-cloth-covered table.Oval mirrors lined the brown lacquered walls, and the trippy black-and-white tiled floor felt like a statement. Near the open kitchen, baskets overflowing with ripe fruit looked prepped for a royal banquet.A server in a white button-down and black tie brought us menus, and asked if we preferred still or sparkling water.<h2 id="1316b9fc-8a6f-431f-a3fb-c385fc5fc589">The prices were still a bit tough to swallow</h2><div type="image" title="Menu at Chez L'Ami Louis on plate" height="2266" width="3019" msid="111761698" hostid="261"></div>I was tempted to order the fish of the day, but the price seemed so high — 150 euros (about $163) — that I'm not sure I would've been able to really enjoy it.Was the côte de bœuf (rib steak) for two more reasonable at 205 euros? I wasn't sure. I've seen fish and meat dishes cost less at even <a target="_blank" href="https://www.businessinsider.com/dinner-french-michelin-star-restaurant-review-le-mas-bottero-2023-8">Michelin-star restaurants</a>.We settled on the signature dishes of escargot (50 euros) and roast chicken (clearly for two with a price tag of 120 euros), then asked for the wine list.A leather-bound tome arrived with an extensive selection of wines from around the country.<div type="image" title="Wine book at Chez L'Ami Louis" height="2330" width="3105" msid="111761700" hostid="261"></div>The bistro's well-stocked cellar apparently has thousands of bottles. With house wine at 25 euros a glass, we ordered a half bottle of Bordeaux at 65 euros, which felt like a bargain.<h2 id="d1f22ebe-66fc-463a-9307-3dfa5795e448">An international crew of locals and tourists surrounded us</h2><div type="image" title="Diners with blurred faces at Chez Louis Ami" height="2529" width="3372" msid="111813966" hostid="261" sizebytes="674684"></div>While devouring a sky-high plate of toasted baguette with heavenly demi-sel (slightly salted) butter, I scanned the animated space to discover a room filled with faces both local and foreign.At a nearby table, I recognized a fashion model used in a campaign by a Parisian brand whose clothing I happened to be wearing. The ladies next to us were from Toronto and eager to share details of their stellar meal.To our other side sat a group of Frenchmen who appeared to be regulars, engaged in spirited conversation with the person who seemed to be running the bistro.<h2 id="71b5070f-603d-43fc-8909-4fd39a7e1e72">Our first dish arrived — and every buttery bite of it was sensational</h2><div type="image" title="Stack of bread on plate next to dish of escargot at Chez L'Ami Louis" height="2693" width="3590" msid="111761701" hostid="261"></div>Our anticipation grew along with our appetites as we observed overflowing trays of grilled beef and roast chicken passing overhead.At last, our escargot arrived dripping in butter and garlic. We savored every one of our dozen succulent snails.<div type="image" title="Author Kasia Dietz eating escargot at Chez L'Ami Louis" height="2911" width="3882" msid="111761704" hostid="261"></div>Once the bread and butter were deftly whisked away and the silverware refreshed, the main act began.<h2 id="289dd91a-35f9-4a64-8cbd-edfa265c9439">I quickly learned why the roast chicken is one of the bistro's famous dishes</h2><div type="image" title="Roast chicken in cast-iron skillet on a silver tray being held by a server " height="3024" width="4032" msid="111761712" hostid="261"></div>After a brief acquaintance with our roast chicken, it was returned to us in parts and accompanied by a towering plate of shoestring fries.With his first bite, my husband announced, "This is the <a target="_blank" href="https://www.businessinsider.com/best-chef-recipe-for-roast-chicken-reviewed-photos-2021-5">best roast chicken</a> I've ever had."<div type="image" title="Plated pieces of roast chicken at Chez L'Ami Louis next to stack of shoestring fries on table" height="2824" width="3766" msid="111761703" hostid="261"></div>With a mouthful of tender, wood-oven-roasted chicken, I nodded in agreement. I also couldn't resist dripping the fries into the rich gravy composed of goose fat and butter.By the second serving of the chicken (which, in its entirety, I think could've easily fed a family of four), my husband accurately described the meal as "French traditional eating at an excess."Perhaps it's the excess that makes this restaurant worthy of its elite status.<h2 id="6dffc212-dc87-42de-bc49-7bd9d54bc20e">I wish I'd saved more room for dessert</h2><div type="image" title="Chocolate dessert on plate with two plats and forks for sharing " height="2772" width="3696" msid="111761709" hostid="261"></div>After our meal, we were so full that I understood why the lighter triple serving of seasonal red fruits with freshly whipped cream (26 euros) was a popular dessert choice.But tempted by chocolate, we ordered the rich gateau au chocolat (25 euros) and were not surprised by the generous portion. It was more than enough for the two of us.The <a target="_blank" href="https://www.businessinsider.com/how-to-make-one-bowl-chocolate-cake-recipe-photos-2022-6">chocolate cake</a> was creamy, decadent, and very much on the sweet side. It was easy to inhale, and I particularly enjoyed its crunchy bottom layer.<h2 id="57578490-dc9a-4f6f-8b43-d1ca5909e120">Our meal cost nearly 300 euros, but I left with a smile on my face</h2><div type="image" title="Authro Kasia Dietz slicing roast chicken at Chez L'Ami Louis" height="3024" width="4032" msid="111761710" hostid="261"></div>Without cleaning my dessert plate, we paid the bill totaling 272 euros and left the still-bustling bistro smiling and satiated.Maybe Arnault was just as charmed by his own <a target="_blank" href="https://edition.cnn.com/2024/06/21/business/lvmh-arnault-buys-paris-restaurant/index.html">Chez L'Ami Louis dining experience</a> — so much so that he felt inspired to add the bistro to his portfolio.But as for me, I'd definitely recommend Chez L'Ami Louis to those looking for an authentic French bistro experience. Just make sure you confirm your booking, dine with gourmands, and stay open to asking for a doggie bag.<meta content="cms.next" name="cmsei" />

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A thing that is real: <a target="_blank" href="https://www.businessinsider.com/mcdonalds-5-dollar-meal-promotion-inflation-cheaper-burger-chicken-fries-2024-5">craving McDonald's</a>. A thing that is not real: craving a salad from McDonald's. Customers know that. McDonald's does, too, and it shouldn't forget it.The fast-food chain's forays into healthier alternatives have been rotten. At The Wall Street Journal's Global Food Forum in June, Joe Erlinger, the president of McDonald's US, detailed <a target="_blank" href="https://www.businessinsider.com/mcdonalds-mcplant-us-trial-failed-not-enough-demand-beyond-meat-2024-6">the company's missteps</a> in meatless burgers and salads. The McPlant burger fell flat in tests in San Francisco and Dallas, he said, and won't be appearing on American menus soon. (Vegan options are doing better for the brand in Europe.) As for salads, McDonald's might be down to serve them widely at some point after <a target="_blank" href="https://www.wsj.com/articles/mcdonalds-keeps-salads-bagels-off-menus-for-now-11592494697">ditching them</a> in 2020 <a target="_blank" href="https://www.businessinsider.com/mcdonalds-salads-disappeared-from-menu-april-2020-2020-12">during the pandemic</a>, but only if consumers show up for them, which they haven't in the past. "What our experience has proven is that's not what the consumer's looking for," Erlinger said. <blockquote class="pullquote-wrapper pullquote-right"> <q class="pullquote-quotation">You go to McDonald's for a cheap, craveable quick bite, not a healthy, more expensive item.</q> </blockquote> To state the obvious: obviously. McDonald's whole thing is that it is not some beacon of health. People are showing up for an affordable, decent burger accompanied by some (hopefully) affordable, decent fries. No one walks up to the golden arches jazzed that they're about to make a super great choice for their body."You go to McDonald's for a cheap, craveable quick bite, not a healthy, more expensive item," said Darren Tristano, the CEO and founder of Foodservice Results, a food-industry consultancy. A higher-quality alternative may get tossed on the menu so that if people are going out to eat in a group, there's an option for a health-conscious person in the mix, preventing their veto, he said. "But ultimately you're not going to see a group of kids going there and buying four plant-based burgers."In general, McDonald's is exceptionally good at scaling an established trend and bringing it to the masses, said Danilo Gargiulo, a senior research analyst at AB Bernstein. But it's not really a trendsetter or an innovative company. If you consider the extent to which <a target="_blank" href="https://www.businessinsider.com/beyond-meat-healthy-taste-price-impossible-layoffs-2023-2">plant-based meat has failed to take off in the US</a>, it makes sense that it would be a flop at McDonald's, too. Beyond Meat, which partnered with McDonald's on the McPlant, earlier this year <a target="_blank" href="https://www.businessinsider.com/beyond-meat-price-increases-hikes-vegan-falling-sales-cost-margin-2024-2">revealed a turnaround plan</a> to try to revive its brand, including cutting at least $70 million in costs. Its rival Impossible Foods has undertaken <a target="_blank" href="https://www.businessinsider.com/impossible-foods-lays-off-20-plant-based-meat-struggles-2023-1">multiple rounds</a> of <a target="_blank" href="https://www.businessinsider.com/impossible-lays-off-6-in-reorganization-under-ceo-mcguinness-2022-10">layoffs</a> over the past couple of years.The issue with salads isn't that they're not popular in the US — it's that there are plenty of places to get them that aren't McDonald's. There's no good reason to get your roughage from the same place that makes the Grimace Shake when you can go to Sweetgreen, Cava, or Panera. Or you can just spin something up from ingredients you got at the grocery store, reserving your McDonald's trip for when you're in the mood for a treat.Consumers give restaurants a sort of permission to offer certain items. At McDonald's, diners are on board with breakfast sandwiches and Big Macs; they're not so on board with a mediocre salad."They will only give you credit for the things they think you can produce," Tristano said. "You're not going to see an eggs Benedict at McDonald's."Over the years, McDonald's has been able to fold in some noncore items — namely, coffee and chicken. But that makes sense. Coffee, including <a target="_blank" href="https://www.nytimes.com/2007/11/19/business/worldbusiness/19iht-coffee.1.8387256.html">specialty coffee</a>, is already popular. McDonald's has had regular drip coffee available for decades, but it didn't open its first McCafé until 1993, in Australia. The first McCafé in the US <a target="_blank" href="https://web.archive.org/web/20080512005130/http://www.fool.com/news/foolplate/2001/foolplate010430.htm">opened in Chicago</a> in 2001.McDonald's <a target="_blank" href="https://corporate.mcdonalds.com/corpmcd/our-stories/article/10-things-mcnuggets.html#:~:text=Chicken%20McNuggets%20were%20first%20developed,the%20Chicken%20McNugget%20was%20born.">developed chicken nuggets</a> in the 1970s and added them to the menu in 1983. It <a target="_blank" href="https://www.businessinsider.com/then-and-now-mcdonalds-menu-items-2020-2#mcdonalds-debuted-the-mcchicken-in-1980-and-it-was-a-disappointment-at-first-17">put the McChicken sandwich on the menu</a> in 1980, later pulled it because of poor performance, and then put it back on again after the success of the nuggets. Today, McDonald's <a target="_blank" href="https://www.businessinsider.com/mcdonalds-chicken-sandwiches-nuggets-business-as-big-as-beef-burgers-2024-2">is selling as much chicken as it is beef</a>, if not more, doing $25 billion in chicken sales annually. Still, it's the crispy chicken and the nuggets that are going gangbusters, not the leaner grilled chicken, which it also pulled from menus across the US during the pandemic.It's not just consumer demand that's keeping McDonald's menu limited to the more-traditional, less-than-body-boosting items — it's its franchisees, too. It doesn't want to have to offer items they have a hard time selling, let alone put in the investment to make them. Keeping the menu limited helps them serve faster and keep costs down. <blockquote class="pullquote-wrapper pullquote-breakout"> <q class="pullquote-quotation">No one goes to the Apple Store looking for a charm bracelet. And no one goes to McDonald's looking for greens.</q> </blockquote> In the landscape of fast food, McDonald's is unique and it isn't. Tristano said Wendy's, for example, hasn't had much success in expanding its menu beyond chili, which it can use its leftover meat to create, though it does have salad. Gargiulo said Burger King had done a little better on some fronts because in its DNA is a focus on a little higher quality. Its <a target="_blank" href="https://www.businessinsider.com/impossible-whopper-boosts-burger-king-sales-2019-9">Impossible Whopper</a> remains available in the US, though <a target="_blank" href="https://www.restaurantdive.com/news/are-diners-souring-on-plant-based-plant-based-meat-at-restaurants/696250/">some of its other vegan options</a>, such as the Impossible Croissan'wich, have been taken off the menu."Part of what McDonald's excels at is their ability to operationally make things efficient. And even if you look at the kitchen, the equipment and how it's laid out and how their workers are optimizing the space as well as the time that they are using everything is, it looks like a Toyota production system," Gargiulo said. "Burger King has always been a little bit more irreverent. It's been a little bit more the smaller brother attempting to be something better than McDonald's."Consumers have certain expectations for McDonald's, just as they do of any brand. For McDonald's, they'd like it to be cheap, they want it to taste OK, and <a target="_blank" href="https://www.businessinsider.com/customers-are-calling-mcdonalds-5-dollar-meal-deal-skimpy-2024-5">they want to feel like they're getting bang for their buck</a>. But if they're worried about their waistlines, at this point it's pretty clear McDonald's is not the place to go. No one goes to J.Crew looking for a new car. No one goes to the Apple Store looking for a charm bracelet. And no one goes to McDonald's looking for greens.<hr /><a target="_blank" href="https://www.businessinsider.com/author/emily-stewart">Emily Stewart</a> is a senior correspondent at Business Insider, writing about business and the economy.<meta content="cms.next" name="cmsei" />

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<ul class="summary-list"><li>Popeyes has expanded its chicken lineup by adding boneless wings — which are actually made from breast meat.</li><li>There's "a lot of online chatter around 'what the heck is a boneless wing?,'" Popeyes' US boss said.</li></ul><a target="_blank" href="https://www.businessinsider.com/popeyes-wings-could-ignite-new-chicken-war-review">Popeyes</a> tried out a number of different names for its <a target="_blank" href="https://www.businessinsider.com/what-are-boneless-wings-chicken-breast-meat-restaurant-wingstop-bww-2024-2">boneless wings</a> — including "bites" — over worries that people may struggle to understand what they were.Jeff Klein, president of Popeyes US and Canada, told Business Insider in an interview that there was "a lot of online chatter around 'what the heck is a boneless wing?'""They're not de-boned wings," he said.Boneless wings are actually made from breaded breast meat but cause <a target="_blank" href="https://www.businessinsider.com/buffalo-wild-wings-boneless-chicken-breast-white-meat-hamburgers-lawsuit-2023-3">confusion</a> among diners who are stumped by the name."We've definitely tested a variety of different names," including "bites," Klein said.Klein noted that calling them wings means that Popeyes can promote its overall wings platform — both bone-in and boneless — in ads and said that the fried-chicken company had been selling more bone-in wings since it started advertising boneless ones "because it's just generating that demand for wings in general."Popeyes added bone-in wings to its permanent lineup in November."Boneless wings were always part of the plan," Klein said, noting that they make up just under 40% of the total wings market.Boneless wings appeal to a slightly different demographic to bone-in wings, too, he said."Boneless wings tend to skew a little bit younger than bone-in," Klein said. "They tend to skew a little bit female relative to bone-in, not drastically, but just a little bit."Wings customers, in general, tend to be bigger groups of people, often placing orders digitally, he said."There's a little bit of seasonality to wings, but not as much as people would think," he added, referring to their popularity as a match-day snack.Boneless wings are an attractive choice for restaurants because breast meat is more abundant and therefore generally <a target="_blank" href="https://www.businessinsider.com/what-are-boneless-wings-chicken-breast-meat-restaurant-wingstop-bww-2024-2">cheaper</a> to buy in than wings.But Popeyes' launch of boneless wings "wasn't supply chain-motivated at all," Klein said. "There can be volatility in the bone-in wings pricing at times, but not a current concern for us. It was more around variety."Because they're cheaper to buy, wing shops sometimes sell boneless wings for less. <a target="_blank" rel="" href="https://www.businessinsider.com/wingstop-chicken-sandwiches-attract-wealthier-millennial-gen-z-diners-food-2024-2">Wingstop</a>'s prices vary by location, but some of its restaurants charge more for "classic" wings than boneless, while others charge the same for both types.Popeyes sells its boneless and bone-in wings at the same price point, Klein said. At the locations BI looked at, the wings were priced at either $5.99 or $6.99 for a six-piece portion.Popeyes sells its boneless wings in the same flavors as bone-in ones, apart bone-in wings also come in a ghost pepper flavor and boneless wings have the option of classic. The bone-in wings have a spicier base, Klein said.Chicken is rising in popularity as a protein choice. At McDonald's, it's now <a target="_blank" href="https://www.businessinsider.com/mcdonalds-chicken-sandwiches-nuggets-business-as-big-as-beef-burgers-2024-2">more popular than beef</a>, generating <a target="_blank" href="https://www.businessinsider.com/mcdonalds-chicken-sandwiches-nuggets-business-as-big-as-beef-burgers-2024-2">$25 billion in annual sales</a> for the burger giant.<a target="_blank" href="https://www.businessinsider.com/gen-z-fast-food-restaurants-spicy-change-menu-2023-5">Young people love chicken</a>, pushing US restaurant chains to launch more chicken products."They overwhelmingly order chicken," Laura Dickey, CEO of Dickey's Barbecue Pit, previously told BI.<meta content="cms.next" name="cmsei" />

Popeyes considered calling its boneless wings 'bites' so that people wouldn't get confused about what they are

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