To many people's surprise, Chez Napoléon restaurant is not your typical, "run-of-the-Moulin," French bistro or café. This establishment is also far from being just a convenient eatery to indulge in a quick "snack" before the theatre, or a common neighborhood spot that has withstood the test of time on serving Onion Soups alone. Conversely, this "landmark" restaurant, dating back to 1960, is a transportive vessel that instantly whisks you away from the clamor and racket of Midtown Manhattan and into the tranquillity and sophistication of Paris during the early 1900's era for a full "hyper-traditional" classic French dinner.
What's even more impressive is that this immersive time-warp experience is created within in a very small and intimate space of only about 35 seats and an even smaller staff! And another point of interest is that throughout Chez Napoléon's existence, it has always been owned and run by a French family -- even right up to this very day -- which only adds to the rarity and exclusive character of this extremely distinctive restaurant!
A Little Bit of History
Trans-Atlantic boat arriving into New York City harbor via the Hudson River.
Well before Chez Napoléon first opened its doors, the entire neighborhood, which is commonly known as Hell's Kitchen, was teeming with many classic French restaurants that catered to French Trans-Atlantic voyagers disembarking from the ships that docked at the Hudson River Park piers and who were famished for any semblance of a home-cooked meal after being at sea for several weeks. Moreover, in the neighborhood, from 1925 to 1968, stood the third version of the famed Madison Square Garden, and spanned the entire block between 49th/50th streets and 8th/9th Avenues. The arena was host to many events such as boxing matches, basketball & hockey games, professional wrestling, the Westminster Dog Show, Ringling & Barnum Circus, and most notably, the location for the infamous Nazi rally in 1939, the climactic location of the thriller film The Manchurian Candidate (1962), and President John F. Kennedy's birthday party in May of 1962, where Marilyn Monroe memorably sang "Happy Birthday, Mr. President."
Madison Square Garden, 8th Avenue entrance, in 1958.
Marilyn Monroe at Madison Square Garden for JFK's birthday gala.
In September of 1960, a certain Mr. Despeaux, nicknamed "Napoléon" due to his short temper, opened Chez Napoléon by merging the closed tailor shop and the existing French restaurant called "La Gerbe D’Or” (The Bushel of Gold) that both resided at 365 West 50th Street; hence the separation of the two rooms found in the restaurant today. Throughout out the mid 1960's and 70's, Madison Square Garden moved to 33rd street over the old Penn station and the Trans-Atlantic voyagers now opted for faster air travel to make the trip from Paris to New York and back. The Hell's Kitchen neighborhood quickly fell into some hard times and was largely overrun by the "Westies" Irish mob as well as other criminal elements starting at Ninth Avenue to the Hudson River. Meanwhile, Chez Napoléon changed ownership to a French couple named Theo & Yvette Leguelaf and continued to thrive by providing French fare to its loyal clientele from the Time/Life Magazine building on 6th Avenue and the United Nations building from clear cross town!
It was in 1980 that a young French woman, Elyane, arriving with her family from France only 5 year prior, came to work at Chez Napoléon as a waitress. Within the span of two short years, and with the help of her parents, Marguerite & Alfred, she seized the opportunity to buy the restaurant from Theo & Yvette, who were seeking to retire to Upstate New York. And finally, in January of 1982, the Bruno family became the third owners of Chez Napoléon restaurant and continues even now with Elyane and her son, Guillaume, at the helm.
Chez Napoléon's facade, circa 1983. Photo by Afred Bruno.
The Bruno Family
Alfred & Chef Marguerite Bruno.
Chef "Grand-Mère" Marguerite - The Matriarch
Born in the Brittany region of France, Marguerite, grew up as a very head-strong girl during the 1920's and 1930's. It was during World War II that she met and help rescue her then future husband, Alfred Bruno, from a Nazi work camp in the occupied region of Alsace-Lorraine. Fleeing on foot, the couple eventually made it down to Alfred's hometown of Grasse in the South of France where they both settled and became married. Soon, the pair would have their only daughter, Elyane, and continued to raise her in Grasse. During that time, Marguerite stayed home to raise her daughter while Alfred provided for the family by being a sign painter in the days when signs, advertising, and logos were all painted by a very skilled and steady hand!
As France was recovering from the devastation of the Great War, the Bruno family went inot business owning a stationery and art supply store in Grasse's main Plaza, with Marguerite minding the daily operations. In the mid 1960's, Marguerite entrepreneurial spirit urged her to pick up and start a rather modest Hotel/Bed & Breakfast in one of the southern most ski resorts of the French Alps known as Auron. It was during this time that Marguerite worked as the hotel's chef and she honed her craft by focusing on classic comfort food for the guests. By 1974, after taking a sightseeing trip to New York City, she fell in love with the prospect of the great American dream and her "go get 'em" attitude drove her to, once again, convince and pack up the family, and immigrating to the "Land of Opportunity" in 1975!
Once in Manhattan, Marguerite and the entire family was able to start their first restaurant amid the French culinary gourmet craze of the time. The restaurant was named "L'Esterelle" and was located at the southwest corner of 58th Street and 1st Avenue in the posh Sutton Place district of Manhattan. After a few years, L'Esterelle was forced to close due to some unsavory dealings committed by a dishonest business partner and sh found a position as head Chef at a restaurant called "Le Bec Fin" and then "Café 58," only a few stepping stones away on 58th Street between 2nd and 3rd Avenues -- what was then known as the East Side Restaurant Row. It was during that time that Elyane sought work as a waitress and was employed at Chez Napoléon on the West Side.
Chef "Grad-Mère" Marguerite Bruno at the bar.
While working at Café 58, Marguerite was recognized as being the only French female professional chefs in New York City at the time! Truly a remarkable feat considering it was during an era that saw an exclusive male populated work force for that industry, and it was with this distinction under her belt that she felt confident enough in joining her daughter in purchasing a small French restaurant (without any business partners this time), in a very questionable part of the City, to make their own. Husband Alfred would man the bar, Marguerite would oversee the kitchen/back-of-the-house, and Elyane would run the front-of-the-house while waitressing and hosting.
Finally, in January of 1982, the business title and keys were handed over to the "Ely-Mar Restaurant Corporation" and this small restaurant was theirs! Chef "Grand-mère" Marguerite proudly ran her tiny kitchen with stern practice and traditional values while personally training her kitchen staff in the French culinary customs, and enjoying her habitual glass of Dewars on the rocks while seated at the only stool at the bar right up to the last night of her life, which ended on May 23rd, 2016.
Elyane - "La Patronne"
As mentioned before, Elyane(pronounced EHL-ee•Yahn) was born in the Southern French town of Grasse; famous for being the region where French perfume is manufactured. As a young teen, not only did she have a wild fox, named Junot, for a pet, but she was also a skilled and avid Riflery Marksman, as well as a champion in Downhill Slalom Skiing; however, she never felt the desire to combine the two and participate in a Biathlon competition. Unfortunately, a devastating skiing accident at the age of 18, which badly injured her spine, shattered any wishful dreams of going to the Olympics. Elyane spent many years recovering from her injuries and worked alongside her parents at the family business Hotel in Auron named "L'Hotel du Puy." It was during this time that she was married and soon had her only son, Guillaume.
Owner Elyane Bruno.
Three years later, Elyane and the rest of the Bruno family moved their entire lives to the United States in search of the American Dream. While she worked within the family business during at night, Elyane also found the drive and determination to put herself through college by attending New York University's School of Continuing Education, studying Psychology. By 1995, not only did she graduate with a Bachelor's degree in Psychology, but she also accomplished her Master's degree in Social Work from N.Y.U.! This was all achieved while running a successful restaurant as well as being a single mother raising her son.
As time went on, her obligations at Chez Napoléon increased and she had to devote her complete time and attention to it during some uncertain periods affecting the business. After the untimely death of her father, due to cancer, Elyane now found herself having to take care of her heartbroken mother, Marguerite, who was entering her elderly years but was still tirelessly running the kitchen with an iron fist. After Marguerite's death, it was agreed that William would inherit her ownership share of the business, and since 2017, Elyane and William are not only mother & son, but business partners and co-owners of Chez Napoléon!
Mother & son team, Elyane and Guillaume in 2006.
Guillaume - "The Gothic Bartender"
Guillaume (pronounced Ghee•Yohm) or William in English, was born in the Southern French Riviera city of Nice in January of 1972 and spent the first three years of life growing up in the ski resort Hotel du Puy in Auron until he was suddenly swept away by his family and brought to the United States for a better life than France's declining economy was providing at that time. It was on the streets of New York City where Guillaume grew up during his formative and teenage years in the unparalleled decades that were the 1970's and 80's! Learning to be perfectly bi-lingual between French and English proved to be a valuable skill for young Guillaume; however, when he spoke French he would have a distinctive southern French drawl, and while when he spoke English he would speak in a strong New York accent. This was indeed an odd trait, but understanable considering he learned how to speak French at home while learning English at school.
Admittedly, Guillaume was not particularly a fan of the family restaurant business while growing up since it kept his family all too busy to be together with him. All except for Sundays, when a big family dinner at home was the tradition and the entire clan would gather around the table only to bicker and fight about the restaurant business! But regardless, Guillaume did enjoy the time he spent with his grandfather, Alfred, who would regularly babysit him during the restaurant's dinner service hours and would teach him everything he knew about art, photography, and even amateur filmmaking. This greatly encouraged Guillaume's creative nature, even to this day!
After graduating high school in 1990, Guillaume attended the University of Miami for about three semesters before he found it to be unbearably sunny and humid for someone from New York City who wore black as a necessity! By January of 1992, Guillaume returned to New York City and was enrolled at The School of Visual Arts for Filmmaking. Sadly, only two months later, his grandfather passed away from cancer, thus making his return a bittersweet one. Guillaume quickly and literally stepped into his grandfather's shoes as bartender at Chez Napoléon to obligingly fill the void in help. By 1995, Guillaume was able to juggle his Film School and bartending duties at the restaurant, much like his mother had done at N.Y.U.. Coincidently, it was also that same year and month in which Guillaume graduated from the School of Visual Arts while Elyane graduated with her Master's degree. It was a very Academic year!
After graduating, Guillaume did work in commercial advertising work as well as doing editorial work for the Turner Classic Movies channel, DVD documentary features for classic Hollywood films such as Gaslight, High Noon, Shane, Meet Me In St. Louis, and the 60th Anniversary Edition of Casablanca. Guillaume's last, and longest, project was a 3 hour documentary based on the 20 year friendship between Hollywood star Gary Cooper and famed writer Ernest Hemingway entitled "The True Gen."
By 2004, Guillaume was fed up with the Hollywood system and simply walked away from it all to pursue personal projects and to invest more time to the family business, which were effectively paying the bills in an increasigly expensive city. After several years, his personal projects evolved into the creation of his New Goth City website (NewGothCity.com) -- the only online nationwide travel information guide for the Goth & Alternative lifestyles -- and his personally crafted beef jerky brand called Wolfman Snax (WolfmanSnax.com), that boasts very unique flavors like London Curry, Cajun Spice, Cheddar Cheese, Buffalo Sauce, and more!
Now, it is worth mentioning here that: Yes, Guillaume is a Goth and adheres to a very spooky lifestyle -- not unlike the Addams Family or it being Halloween all year long -- hence why he is scary looking. It is probably wise not to talk to him, espacially when he is lost in crafting drinks behind the bar. However, if you simply must ask him a question and converse with him, it is recommended that you slowly approach him as you would a feral black cat out in the wild and speak in very calm and hushed tones. Soon you will find that he is quite approachable and charismatic when he finally feels comfortable around someone new. Just something to keep in mind when you visit Chez Napoléon!
Guillaume, a.k.a. Sir William Welles.
Impossible Is Not French
It comes to no surprise to anyone that the Covid lockdown in 2020 hit small businesses extra hard, especially in New York City's busiest touristy neighborhoods, and Chez Napoléon was no exception. The restaurant was to reach its 60th anniversary milestone in September of 2020, but any celebratory plans to mark the occasion were quickly halted as the entire world was quite literally holding its breath and worrying about the uncertain future that lay ahead. But as bad as the Covid crisis was for everyone, this only marked the beginning of what would become a series of events that proved to test the tenacity, resilience, and persistence of Elyane & Guillaume's determination to keep their tiny French restaurant afloat.
While hunkering down to wait out the storm that was Covid, Elyane and Guillaume found themselves needing to adapt and change certain aspects of their business while not compromising on any of the quality or authenticity that their loyal customers have come to expect. Some seamless and almost imperceivable changes were put in place to help with a successful comeback opening to the public once again! One of the biggest changes was Guillaume teaching himself how to make homemade baguettes to save the restaurant a substantial cost. Most customers do not realize that bread service at the table is not free for an establishment, although it is considered a free part of the service for the customer. For Chez Napoléon, this cost ranged anywhere from $800.00 to a $1,000.00 per month -- and that is for a very tiny restaurant! So Guillaume took it upon himself to make authentic batches of baguettes several times a week, and can still be seen doing this preparation work during dinner hours at the bar (for a quick glimpse on how Guillaume makes the bread, see the short Youtube video and the bottom of this section). But as Elyane, Guillaume and the rest of the staff found out soon after reopening in 2021, the Covid shutdown was only a mere test of what was about to come!
Chez Napoléon's facade with scaffolding, present day.
In December of 2021, right when the post-Covid Holiday Season was gearing up in New York City, a worker for the Gas & Electric company went down into the building's freshly painted basement, thought that he smelled a gas leak, and without any conclusive tests ordered that the entire gas pipe network be shut off and completely replaced throughout the entire building! This sparked a series of events that resulted in a building-wide gas shutdown and having to replace every last bit of gas piping from the basement to the top floor, including the restaurant. For one entire year, on top of the business lost to Covid, Chez Napoléon was once again forced to close its doors to the public while dealing with bureaucratic red-tape from the NYC Department of Buildings, the NY Fire Department, plumbing contractors, kitchen exhaust contractors, and, of course, the Gas & Electric company that started all of this in the first place! It was only thanks to gracious souls such as the indefatigable NYC Councilman, Erik Bottcher, who helped with navigating the city's red-tape, Sarah Beling & Phil O'Brien of W42ST Hell's Kitchen magazine for bringing awareness to the story, WPIX News'Magee Hickey for doing a segment about the restaurant's plight, and especially to the hundreds of customers and marvelous supporters who generously contributed to the GoFundMe campaign that was inevitably setup in order to help survive this living nightmare!
After a grueling 50 weeks and raising about $59,000.00 in donations, all of the necessary work, repairs, and tests were complete and gas was finally restored to the restaurant in time for the Holiday Season of 2022. Since then, nothing as devastating as Covid or a total gas shutdown has happened again, but other unfortunate events have continued to importune Elyane & Guillaume's small family business with persistence. Most notably has been the building's facade work that has unfortunately placed scaffolding obstructing the restaurant since December of 2023 with no end in sight, and a severe medical issue of Marguerite's personally trained chef, Carlos, which has forced him off of work while undergoing much needed treatments since December of 2024, and again effectively shutting down the restaurant again during that Holiday Season while a replacement cook could be found and trained. So, with all of these trials and tribulations within the last five years, you could very well understand why both Elyane and Guillaume become rather nervous and wary every time December rolls around each year!
"En Avant!"
Undeterred by the many frustrating continuing setbacks that impact local businesses, such as the MTA Congestion Pricing in lower Manhattan or drastic economic instability, Guillaume is once again taking new strategic measures to make Chez Napoléon stay relevant for the foreseeable future. Since last September, he has updated the decor throughout the restaurant at a slow and progressive pace in order not to create any sudden startling changes that might be off-putting to the loyal regulars; he also made minor changes and fine-tuning to the menu in order to streamline the kitchen's workflow; created and designed this new website to showcase Chez Napoléon's history and ties to the Hell's Kitchen community; and lastly, passionately marketing this establishment as being a true hyper-traditional French culinary experience as one of the oldest classic French restaurants still running in America!
Much like its namesake, Chez Napoléon restaurant might be small compared to some of the other larger more "assembly line" types of eateries, but, like Napoléon Bonaparte himself, this historical restaurant has the determination and tenacity to bring its customers the most authentic "Soul of France in the Heart of New York City."
Soupe du Jour(Ask your server for the soup-of-the-day flavor)
$14.00
Salade de Mesclun(A Spring lettuce medley served with our famous house Vinaigrette)
$14.00
Asperges Vinaigrette(Cold asparagus spears served with our house Vinaigrette)
$15.00
Poireaux Vinaigrette (Cold leeks topped with house Vinaigrette)
$15.00
Artichaud Vinaigrette (Whole artichoke, with heart, for hand-dipping in house Vinaigrette)
$15.00
Celeri Remoulade(Shredded fresh celery root, with a mayonnaise & Dijon mustard dressing)
$16.00
Moules “Napoléon” (Half shelled baked mussels with garlic butter and bread crumbs)
$16.00
Paté Maison(Homemade country style pork and duck liver paté)
$16.00
Escargots de Bourgogne (Six snails classically broiled in our famous Absinthe infused Garlic Butter)
$17.00
Soupe a L’Oignon (The authentic classic French onion soup, topped with melted cheese)
$18.00
Foie Gras (A rich slice of cold duck liver, served with toast points) - add a glass of Sauternes wine for $9.00
$30.00
• VIANDES (meat):
Boeuf Bourguignon(Classic beef stew with carrots, mushrooms and pearl onions)
$32.00
Cervelle de Veau (Calf’s brain prepared in black butter and capers)
$35.00
Ris de Veau (Veal sweetbreads -- thymus gland -- prepared meuniére or with mushroom sauce)
$36.00
Foie de Veau Lyonnaise (Old fashioned sautéed calf's liver topped with caramelized onions)
$36.00
Lapin "Marguerite" (Rabbit stew served in a light creamy mustard and white wine sauce - *contains small bones)
$38.00
Civet de Sanglier(Seasonal wild boar game stew in a rustic dark sauce)
$40.00
Steak Frites(Plain sirloin cut steak served with Maitre ‘D butter & frites)
$41.00
Steak à la Guillaume(Sirlion topped with caramelized onions & melted blue cheese, served with frites)
$43.00
Steak au Poivre(Sirlion with choice of coarse black (spicy) or soft green (mild) peppercorn sauce & frites)
$43.00
Cassoulet Cajun(Mildly spicy white bean stew with duck confit, lamb, and andouille sausage - *patience required)
$44.00
Carré D’Agneau(Rack of lamb served with green beans and jus on the side - *patience required)
$48.00
(Recommended cooking temperatures for meat dishes are Bleu, Rare, Medium-Rare, and Medium)
• VOLAILLES (fowl):
Coq au Vin(Half chicken, on the bone, cooked in a dark red wine sauce, with pearl onions)
$32.00
Cordon Bleu(Breaded chicken breast stuffed with ham, Swiss cheese, and topped with wild mushroom sauce, served with rice)
$35.00
Canard à L’Orange(A crispy half duck served with orange glaze and wild rice - *patience required)
$40.00
Confit de Canard (Slow cooked tender half duck served with homemade cranberry sauce - *patience required)
$42.00
• POISSONS (fish):
Truit Meuniére(Sautéed whole freshwater rainbow trout filet traditionally served with butter & lemon)
$32.00
Moules Marinières (Large pot of whole steamed mussels in a light herb & cream sauce, served with frites)
$34.00
Coquille St. Jacques(Diced sea scallops in a cream sauce, topped with melted cheese, with rice on the side)
$35.00
Filet de Sole Meuniére(Sautéed saltwater sole filet served simply with butter & lemon)
$36.00
Cuisses de Grenouilles (Five pairs of frog legs sautéed in our signature Absinthe infused garlic butter)
$37.00
Crevettes Marseillaise (Jumbo shrimps in a our very unique creamy tomato and tarragon sauce, with rice)
$38.00
(Please be aware that there is a minimum of one (1) main course dish per person.
Orders not meeting the minimum will be subject to an additional cover charge.)
Créme Caramel(Caramel over flan)
$12.00
Mousse au Chocolat(Light & whipped chocolate mousse)
$12.00
Boule de Glace Vanille(Scoop of plain vanilla ice cream)
$13.00
Pâtisserie Napoléon(Napoléon puff pastry & cream)
$15.00
Pêche Melba(Peach over ice cream & melba sauce, with almonds)
$16.00
Crêpes Suzettes(Three crêpes flambéed with Grand Marnier liquor)
$18.00
Coupes aux Marrons(Vanilla ice cream with chestnuts in syrup)
$18.00
Cerises Jubilée(Flambéed black cherries over vanilla ice cream)
$20.00
Soufflé (Grand Marnier (traditional), Chocolate, Vanilla, Peach, Lemon, Raspberry, or Coffee. Must request with main meal order)
CHEZ NAPOLÉON'S old-fashioned and "fancy-schmancy" Gift Certificates are now available for purchase in any amount you wish from $25.00 to $500.00! Simply type in the desired amount in the provided field on the right and click the "BUY" button below it to proceed to the checkout to fill in your contact & billing information.
If you would like for us to send the gift certificate directly to a friend, a family member, co-worker, or even to a sworn enemy, simply type in their full contact information in the "shipping" section at checkout. If no alternative shipping address is provided, the gift certificate will be automatically mailed to the purchaser. All gift certificates will be personally processed by hand and sent via "Escargot" Mail; therefore, please allow several days for the envelope to reach its proper and intended destination within the United States.
For any special instructions, requests, or questions, please feel free to call us at our 212-265-6980 number, during restaurant business hours, before purchasing a gift certificate and we will try to get everything well sorted out for a smooth transaction!
MERCI & BON APPÉTIT!!!
The Fine Print: Chez Napoléon gift certificates cannot be redeemed for cash value and must be used during a full dinner at the establishment. The gift certificate must be presented to a server or staff member either at the start of the meal or when paying the bill. A gift certificate will not be accepted after a meal payment transaction has been completed; however, the gift certificate will still be valid for a future meal. No photocopies, pictures, or any other representation of the original gift certificate shall be accepted in lieu of the original copy. Please tip the server in accordance to the percentage of the total meal cost, prior to the gift certificate's value being subtracted from the initial bill amount, and not the discounted total, if any.
While French culture is unequivocally known for its culinary expertise, mastery of the Fine Arts, and unparalleled history in wine-making; it should not be forgotten that France is also the forerunner and leader of the fashion industry across the world. It is with this honorable distinction that the people of France have come to equate and associate "habillement," or attire, with a heightened sense of well-being as well as self-respect. Interestingly, the French word for fashion is "Mode," which is derived from the Latin word Modus, signifying "Proper Measure, Quantity, Manner, Fashion, and Style," but also from Late Latin era meaning of "Mood." Therefore, going in full circle, Fashion is Mood! And when you look good...you feel good!
This is why here at Chez Napoléon, while we do not have a very strict and formal dress code requiring tuxedos and ball gowns to be worn by its customers, we do ask that a dignified minimum of "casual/neat" and "business casual" attire be worn while dining. Moreover, observing this simple, yet mannerly, style of dress not only shows respect for the establishment, but also shows great respect to your fellow dinner guest/companion(s), and...most importantly, respect especially for yourself!
For exact definitions on the many different dress code categories, visit the Emily Post Etiquette website's "Attire Guide: Dress Codes from Casual to White Tie" article. Meanwhile, below please find our straightforward list of some of the attire choices that we frown upon and do not allow here at the restaurant:
Casual/Neat and Business Casual Minimum
• No gym/athletic clothing.
• No summer beachwear attire.
• No athletic or cargo shorts.
• No tank-tops or slogan tee-shirts.
• No flip-flops, sandals, or slippers.
• No sleepwear (pajama bottoms, sweatpants, etc.).
• Hats and/or caps are not to be worn while seated indoors.
• And finally...Gentlemen, at the very least, please tuck in your shirts!!!
Quite a few of our customers ask us: "What is the one thing I should know or do during my upcoming trip to France?" and our answer is always the same, "Be sure to brush up on your etiquette and be on your best behavior!" Now, while most people stereotype the French as being rude or snobby, it is often mistaken due to their strong cultural belief and practice of high manners and politeness...and this comes with strict rules! Below is a basic list of 20 such rules of "Savior-Faire" and social graces that is important to remember when being in the company of French people and, most importantly, when visiting the country of France itself!!!
1. Always greet someone with "Bonjour" (good day) or "Bonsoir" (good evening). A polite greeting is essential when entering a room, shop, or meeting someone for the first time.
2. Use formal titles by addressing people with "Monsieur" (Mr.), "Madame" (Mrs.), or "Mademoiselle" (Miss), followed by their last name unless you are invited to use their first name.
3. Always be punctual. Arrive on time for appointments, reservations, and social events. If you are running late, it's courteous to inform the host or meeting organizer ahead of the appointed time.
4. Bring a gift when invited. If you're invited to someone's home, bring a small gift, such as wine, flowers, or chocolates.
5. Dress appropriately. The French value style and presentation, so dress neatly and appropriately for the occasion. Dressing well for the occasion is also a sign of respect toward the host or establishment. (See our Attire page)
6. Mind your table manners. Keep your hands on the table, but avoid resting your elbows on it. It's customary to eat with both hands visible while keeping your napkin over your lap.
7. Never try to get someone's attention in a social setting (or a server at a restaurant) with a large gesture or a loud call. A subtle and discreet nod, smile, and/or raised index finger with eye contact is all that is needed.
8. If served first, wait until everyone's dish has been served and the host, or someone at the table, says "Bon appétit" before starting to eat.
9. Avoid discussing money matters. It's generally considered impolite to talk about money, including asking about salaries or the cost of items, unless the reason for the meal is centered around a business meeting.
10. Avoid Political and Religious discussions. These topics can be sensitive, so it's best to avoid them in casual conversation, especially with people you don't know well.
11. Respect meal times. Lunch is typically between 12pm and 2pm, and dinner usually starts around 7pm to 9pm. Avoid calling or visiting during these times unless necessary.
12. Do not rush the meal. Meals are a sacred time to savor food and enjoy conversation. Avoid rushing through a meal, especially when dining with others.
13. Say "Excusez-moi" or "Pardon." Use these phrases to politely get someone's attention before asking a question, to pass by someone in a crowded space, or to excuse yourself.
14. Offer a handshake or "La Bise." Handshakes are common in formal situations. Among friends and close acquaintances, "la bise" (a light kiss on the cheeks) is customary.
15. Do not split the bill at the table. When dining out with friends or colleagues, it's common for one person to pay the bill and the others to repay later. Splitting the bill equally is less common.
16. Use quiet tones. The French generally speak in moderate tones in public spaces. Avoid loud and boisterous conversations, especially in restaurants or public transportation.
17. Keep mobile phones silent and off of the table. Silence your phone in theaters, restaurants, or other places where it could disturb others. Never take calls during a meal. If you must take a call, simply excuse yourself and go to the bathroom or another room away from any acquaintances.
18. Follow the dress code. If an event has a dress code (e.g., casual, formal), adhere to it. Overdressing or underdressing can be seen as disrespectful. (Again...see our Attire page)
19. Respect personal space. The French appreciate personal space. Avoid standing too close or touching people unnecessarily in conversation.
20. Be mindful that if you find that a French person is being rude to you, it will most likely be in response to your lack of practicing the basic proper etiquette listed above.
To enjoy some good laughs while learning a bit more about proper "Savoir-Faire" at French restaturants,
be sure to follow The Cranky Restauranteur on YouTube! Watch the 1st Episode now...
Available dinner reservation days & times are as follows...
SEATING:
WEDNESDAYS
THURSDAYS
FRIDAYS
SATURDAYS
SUNDAYS
Pre-Theatre Rush:
4:30pm
4:30pm
4:30pm
4:30pm
4:30pm
*(allow at least 2 hours before curtain time)
5:00pm
5:00pm
5:00pm
5:00pm
5:00pm
5:30pm
5:30pm
5:30pm
5:30pm
5:30pm
6:00pm
6:00pm
6:00pm
6:00pm
6:00pm
(No reservations at 6:30 and 7pm)
Main Dinner Service:
7:30pm
7:30pm
7:30pm
7:30pm
8:00pm
8:00pm
8:00pm
8:00pm
8:30pm
8:30pm
8:30pm
8:30pm
Please Keep In Mind...
• When calling to make a reservation, you will be asked to provide the following information: - Desired date of reservation
- Number of people in the party
- If the party will be going to the Theatre or coming from a Matinée
- Curtain time of show, if attending the Theatre after the meal (please check your tickets)
- Preferred reservation time (see suggested times above)
- Full name (first & last)
- Telephone number (cell phone preferrably)
• We are a very small restaurant -- space is limited to only 35 people per seating.
• There are two nightly seatings: The Pre-Theatre Rush & The Main Dinner Service.
• It is best to reserve at least two days to one week in advance, especially for weekend nights.
• Reserved tables are held for 15 minutes past the reservation time without a phone call warning of lateness.
• Maximum party size is 8 people if enough space is available to accommodate.
• Same-day reservations must be made before 6pm that evening.
• A minimum dress code of casual/neat or business/casual is expected & required.
• Walk-ins may be permitted only before 8pm and if a table is available.
• If there are no scheduled reservations, the restaurant may decide to close earlier than listed closing times.
• Minimum child age is 10 years old.
• Any changes to the number people within a reservation must be called in at least one hour prior to arrival time.
• If the reserved party is arriving separately, please inform each member of the full name the reservation is under.
• Outdoor dining area, carry-out, or delivery service is not available.
• If you require special assistance withwheelchair or walker access, please notify upon making a reservation.
CONTACT INFORMATION:
Chez Napoléon Restaurant
365 West 50th Street (between 8th & 9th Avenues)
New York, N.Y. 10019
--- Telephone: (212) 265-6980 Email: Bonjour@ChezNapoleon.com Website: www.ChezNapoleon.com
