Carré d’agneau au thym, is an entrée at Chez Leon. It is rack of Colorado lamb, dauphinois potatoes and is served with a thyme port sauce.
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Chef de Cuisine, Colby Erhart, doing his thing in the kitchen at Chez Leon.
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Éclair chez Leon. Really, what more need be said?
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In the kitchen hangs a sign to remind all who enter that “the chef is always right.”
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Another appetizer, les ris de veau âux capers, is veal sweetbreads with capers.
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The Ricard Anisette is a vintage pastis that sits at the bar. A pastis is a water pitcher that is served alongside a bottle of Ricard.
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The two placards on the wall that divides the bar from the main dining room. The top sign is a vintage piece from a Paris subway from the turn of the last century, and translates to “please give way to the severely invalid.” While the placard below it states, simply, “no spitting.”
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A painting of the French Flag “flies” above the bar at Chez Leon, now in Clayton, Missouri.
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The impressive looking crème brûlée served at Chez Leon.
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Truite âux amandes is golden Idaho trout with haricots verts, braised red cabbage and rice pilaf.
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Gâteau au chocolat français is a warm chocolate cake served with vanilla bean ice cream and fresh raspberries.
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Upon entering Chez Leon, a large plume of orchids sitting on the host table greets each customer.
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The lounge area in the front of the restaurant chaise lounge and all.
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The main dining room at Chez Leon, once in the Central West End in the spot now occupied by Brasserie by Niche, now finds its home in downtown Clayton.
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Another view of the main dining room at Chez Leon, which is owned by Leon Bierbaum.
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Escargots bouguigonne, snails in garlic and fennel butter, an appetizer at Chez Leon.
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Chez Leon owner, Leon Bierbaum, checking in with his guests, making sure their dining needs are being met.
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Server David Stiffelman bringing a bottle of wine to a table in the main dining room of Chez Leon.
