"You can only open a
French restaurant if you are French. Period." -Louis Retailleau
looking to build on his success, Retail- leau purchased a historic mansion in Crowne Pointe, Ind., and transformed it into a new restaurant, Louis' Bon Appé- tit. With more than 10,000 square feet and seats for 120, it was quite an upgrade. "It was really my dream come true,"
Retailleau said. He operated the restaurant with great
success for 27 years before selling it and enjoying a semi-retirement with his son Sascha in San Francisco and daughter Natalie in Crowne Pointe. Looking to escape the harsh winters of the north, Retailleau was traveling to
Florida but stopped in Louisville to visit with a friend who encouraged him to consider a move to the area. He began looking around, found a storefront for sale in downtown New Albany, and de- cided to relocate. After a massive renovation, the chef
opened Louis Le Français and has been charming guests for almost six months. So far Retailleau loves the area and the
people. 7KH FKHI DQG KLV VPDOO VWDff LQFOXG-
ing hostess Betty Weber, will make you feel right at home from the moment you walk through the front doors. Retailleau
Some of Loius Retailleau's specialties include French classics like escargot (top), ratatouille (center), and the menu also includes lighter fare like soup (bottom.)
regularly takes time to walk from table to table interacting with guests. In fact, he has plans to put a table in the kitchen so some lucky patrons can be right in the middle of the action. Business has been good in the short
time the restaurant has been open, and Re- tailleau is quick to emphasize that he does not want people to be intimidated by the perceived "fanciness" of French dining.
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