Discover the 4 dishes that make this restaurant in Essonne so successful

The La Ferme restaurant is part of good addresses of our department for almost 40 years! Founded in 1985 by Philippe Bonneviens known as “uncle”, the establishment, based in Yerres, was recently taken over by Cédric, Johanna and Thomas.

The pizzeria transformed into a bistro

“It is above all a human story. For the most part, we all started very young in the restaurant before taking different paths in the catering field or not for that matter. When Philippe told us that he wanted to gradually retire more than three years ago, we chose to continue the adventure while keeping the spirit that made the restaurant famous,” explains Thomas.

In three years, the three Essonniens added their touch gradually with the expansion of the main room of the restaurant with a capacity of 100 seats, the transformation of the initial pizzeria into a bistro, “Les Dessous de La Ferme” which can accommodate around thirty seats.

They have also set up a catering service, as well as “Le Loft de La Ferme” which can accommodate up to one hundred people for private parties and all types of events. A tavern is also open during the summer.

Grilled scallops, foie gras, prime rib…

“We are committed to customer experience. People must be happy to come to our establishment to spend a moment of pleasure and smiles which we also try to transmit through the services and products we offer. We also take special care of our employees. For example, the restaurant is not open at Christmas and New Year's Day so that our employees can enjoy this moment with their loved ones,” underlines Thomas while specifying that the team is made up of around thirty employees. at present.

On the menu side, La Ferme has offered a timeless triptych for almost four decades with grilled scallops as a starter, then a rib of beef grilled over a wood fire as a main course, and finally the famous profiterole for dessert. Homemade foie gras is also regularly acclaimed.

“Working with fresh, local products is part of our DNA. They are chosen by specialist suppliers in their field. Our wine advisor is a former server of the house. Our cheeses are selected directly from a cheesemaker from the Yerres market. There are simply our macarons which are not homemade but made by Yannick Lefort of “Macaron Gourmand” in Yerres, a true international reference in his field,” continues Thomas while recalling in passing the eclecticism of the clientele.

An average slate of €50

In this gastronomic journey offered by the Yerrois restaurant, the average slate turns around €50 per person including wines and coffees.

All the lights are therefore green for this Essonne institution open to reservations Tuesday to Saturday from 12 p.m. to 2 p.m., and from 7:30 p.m. to 9:30 p.m. as well as Monday lunchtime from 12 p.m. to 2 p.m.

“In three years, we have multiplied by three the surface and the staff. We now want to stabilize our activity before thinking of other avenues of development,” says Thomas, proud to continue this human adventure launched by Philippe Bonneviens.

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