Jean Louis Montecot’s eclectic cooking combines Asian, American, Mediterranean, North African and Latin flavors with impeccable French technique. Easily Utah’s most entertaining chef, Normandy-born Jean Louis Montecot worked in some of the world’s best restaurants, including New York City’s La Cote Basque, before landing in Utah. Belly up to the bar at Jean Louis for the assorted charcuterie, steak tartare, or classic escargots and a good glass of wine. In the dining room, manager Regis Perret runs a tight ship, and the service is outstanding. The roasted rack of lamb is always a strong entree choice, as is Jean Louis’ trout almandine, the herb-roasted chicken and his Asian-style halibut, with miso and ginger broth and Asian noodles. The best thing, though, about restaurant Jean Louis, is that Jean Louis himself is always there, ensuring an evening of enjoyable entertainment from Utah’s wackiest chef.
