On Rue de Saint-Simon in Paris’ Left Bank, an 80-year-old dining institution is keeping up with the times. Acquired by Marcelo Joulia and Laurent Limouzin of Food & Fun, the newly reopened La Ferme Saint Simon debuts a classic yet seasonal cuisine by chef Ali Iguedlane, and elegant interiors by Naço Architectures, founded by Joulia himself. He appoints the dining area with teal walls, grained wood, amber bulbs and plush purple benches, and the bathrooms with fragrant soap gels by Aesop.
Inspired by their ritzy quarters, Chef Iguedlane concocted a menu that Joulia and Limouzin fondly call “bourgeois revisited.” Meats and seafoods cook à la minute in their sauces, while truffles, terrines and risottos serve as flavorful accompaniments. And to top it all off, for dessert: a poached pear served with a vanilla wafer and ice cream, drizzled with salted butter caramel.