In a characteristic Normandy-style outbuilding, just opposite his restaurant Le Pré Catelan, chef and Meilleur Ouvrier de France Frédéric Anton fetes bistro classics, with simple, generous dishes such as boudin noir, chou farci, skate wing with beurre blanc, and profiteroles. The long narrow dining area with exposed ceiling beams exudes rustic charm with its vintage decor and old-fashioned crockery. A delightful terrace shaded by the trees of the Bois de Boulogne.