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La Ferme Saint Simeon Restaurant Review: In a manorial setting where many impressionists, such as Sisley and Monet, used to dine, the chef Mickaël Lelièvre, after a stint with Frédéric Anton at Le Pré Catelan, presents local ingredients such as scampis and sole, veal, lamb and beef. According to the season, the menu may feature scallops carpaccio enhanced with vanilla oil and sweetbreads flavored with cider. As for the finale, the pastry chef prepares a dessert done up in four chocolates, featuring a biscuit, a ganache, a cream and a sherbet. Count on an exhaustive wine list to match the fare. The patrons are mostly moneyed Parisians who don't pay much attention to the bill. They'd rather look at the rustic décor of the dining room with its handsome furnishings and view of the estuary. If you're a little more conscious of the tab, stick to the €55 carte.