La Ferme du Pré, we tested Frédéric Anton's gourmet bistro Paris 16e

In the calm of the Bois de Boulogne, we're off to discover La Ferme du Pré, a charming new restaurant . Adjacent to Frédéric Anton 's 3-star gourmet restaurant (Le Pré Catalan), this bistro-style address breathes new life into a century-old building, with its antique china cabinets, exposed beams and copper pots and pans. Here, everything evokes a family home, the comfort of a Sunday lunch, far from the hustle and bustle of Paris.

It's worth noting that all the decor comes from the attics of the place, including many pots and pans used by the various chefs, accompanied by antique objects. The authentic paintings, the period menu and the beautiful bourgeois crockery form a beautiful whole that gives us the impression of being in the countryside.

The chef, Meilleur Ouvrier de France and a leading figure on the French gastronomic scene, confesses to having dreamed of this place for a long time. With architect Pierre-Yves Rochon, they transformed this former dairy into a contemporary inn. The interior blends the rustic charm of a hunting lodge with understated elegance. It also boasts a terrace planted with trees , providing a natural setting for sunny days.

At table, the menu sets the tone: simple, generous bourgeois cuisine designed to please. The menu features local dishes and carefully crafted recipes from the past. During our visit, we chose several starters, two main courses and two desserts from the à la carte menu, to get a feel for this new restaurant.

Our homemade country terrine with foie gras is a must-try. Generous and well-seasoned, it combines the rusticity of the terrine with the sweetness of the foie gras, served with a few pickles and good farmhouse bread.

The mimosa-style chicken mayonnaise, served with a hard-boiled egg, is as gourmet as it is generous. Insatiable eaters, this way! The meat is moist, the mayonnaise light and well-spiced. A classic executed with care.

We continue with the homemade black pudding, served with a little homemade mashed potatoes. The black pudding is perfectly seared, crispy on the outside and tender on the inside. A good time is had by all.

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Finally, the cream of pea soup, served warm, seduces with its unctuous texture and generosity. It is accompanied by a dessert that allows us to add croutons, butter and peas as we wish. A gentle, vegetal moment, a pleasant change from the other offerings, but no less gourmet.

Then it's on to the main courses. It's hard to ignore the boeuf bourguignon (€38), the house's flagship dish, which lives up to its promise. The meat, meltingly tender, is bathed in a full-bodied sauce, with accents of red wine and simmered vegetables. The side dishes - crispy French fries, creamy mashed potatoes and creamed spinach - are meticulous, well-seasoned and offer a variety of textures. We'll stop for two seconds to consider this portion of fries, which is a meal in itself!

We also tried the cod goujonnettes (€36), golden and crispy. The cod is pearly, the cooking well controlled, and the homemade tartar sauce awakens the ensemble with its lemony notes. A simple, effective and well-executed dish.

On the sweet side, let yourself be tempted by the vanilla profiterole, topped with hot chocolate. Generous, it combines the lightness of ice cream, the crunch of choux pastry and the richness of a good dark chocolate.

Rhubarb clafoutis arrives warm. Its soft pastry envelops slightly tart rhubarb pieces, and the accompanying vanilla ice cream softens it delicately. A seasonal dessert, comforting and well-balanced.

Our verdict? La Ferme du Pré delivers on its promise to offer a gourmet interlude that's both more accessible and true to Frédéric Anton's exacting standards. The dishes are well executed, generous, and served in a setting that makes you feel good. An address to discover for a green lunch or a dinner with local accents, just a few minutes from the city. Perhaps the only drawback is access to the site. It's a 20-minute walk from line 1, unless you opt for the 244 bus, an 8-minute walk through the forest. Otherwise, the house advises us to opt for a bicycle, a solution that can combine business with pleasure. Don't forget to book! Victim of its own success, the restaurant is full two weeks in advance.