At Fred’s: bistro and local cuisine in western Paris

By Caroline J., Elodie D. · Photos by Caroline J. · Posted on June 1, 2022 at 5:36 PM

A true institution in the Ternes district of Paris, Chez Fred unveils a new gourmet face with the arrival of chef Benjamin Lavenne behind the four. Among the great classics of French cuisine served as grilled meat and Lyon specialties, Chez Fred remains a reference in western Paris. Are we visiting you?

Some addresses serve as places of pilgrimage as their date of birth goes back a long way. This is especially the case for At Fred’s. Established since 1945 along the Promenade Pereire, in the 17th arrondissement of the capital, this bistro has long seduced the taste buds of Parisians thanks to its Lyon cap concept.

More from January 2019, and on arrival Laurent Hullo at the head of the establishment, At Fred’s has modernized itself, bringing a wind of novelties to the menu, without completely distorting its identity. Laurent Hullopassed through the Kinugawa restaurant (Groupe Blackcode), but also old “master of ceremonies for Mr. Bleu’s dinners“(Groupe Malafosse Noctis), offers falsely simple dishes. To titillate the taste buds of regulars and new gourmands, he has been associated with the chef since September 2021 Benjamin Lavenne (Le Procope, Le Georges, Hôtel de Castiglione …).

And the arrival of Benjamin Lavenne behind the stoves is not the only novelty of the bistro At Fred’s, since the restaurant took advantage of the closing months to restore a little beauty. So the table with the folkloric decor is finished. Now place an all-wood façade, one of the wine banquettes, a flamboyant shop, outdoor lanterns not to mention deux contre-terrasses, much sought after in the Ternes à Paris district.

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On the side of gourmet proposals, we forget the classic menu and opt for the slate with of they are authentic and des seasonal and local recipes who smell good the bistro cuisine, both greedy and friendly. Foie gras with homemade tea towel, Aloyau heart, beef fillet with Sarawak pepper, not to mention fine apple pie, profiteroles and artisanal ice cream from the Ardèche … so many tempting proposals that do not make the task easier in our choices. Especially since At Fred’s does not skimp on quality, since the establishment uses a few references in the matter such as Christophe Latoura producer of exceptional organic fruits and vegetables from Agen, les viandes de chez Huguenin not to mention the cheese factory Martine Dubois.

After much thought, it will finally be the must-haves organic mayonnaise eggs on the one hand, and the chef’s terrine on the other. Two choices that only confirm our first impressions: rogue-looking dishes, but ultra greedy and generous.

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We continue with the succulent and fluffy skewer quenelle accompanied by its tasty lobster sauce and rice. A classic of the genre that always makes a small impact, especially when it is cooked with love like At Fred’s. Opposite, place to tender veal liver in parsley and its puree. Here again, the pleasure of tasting is here!

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To accompany these delicious plates, At Fred’s proposes some of the best vintages of Burgundy and Bordeaux that will fill the palate of connoisseurs as novices.

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And because you can’t resist the appeal of chocolate, what better way than an imposing salad bowl chocolate mousse to share with two or more! A nice sweet note to end this hearty and tasty signed meal At Fred’s which still holds some delicious surprises, 77 years after his birth in Paris.

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