Chez Fred

Chez Fred has lived through the ages. Under the leadership of Laurent Hullo, it is now reborn as a Parisian bistro in honor of good, authentic and seasonal cuisine.

The walls are post-war. From 1945. For three quarters of a century, a Lyonnais bouchon was held here. A table with a folkloric decor, elbow-to-elbow sessions and good humor, and the favorite address of a certain Commissioner Maigret, says Georges Simenon in the 50s. Whatever the trends, here the soul of the place still breathes. The decor has been refreshed, polished and brightened up, Laurent Hullo has modernized the style but kept the good manners of the past like the figures at the service. Chez Fred takes care of its guests and makes them wait around the best wines of Burgundy and Bordeaux, thin slices of sausage from Maison Séguin, fresh radishes, and good crunchy bread from the bakery Au Coin de la Rue.

But what is Chez Fred's cuisine? It's a bistronomic cuisine, tasty, greedy, friendly, based on the good product: the local and seasonal one.