Le Pré Catelan

75116 PARIS
19/20
 Exceptional Restaurant
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Chef
Frédéric Anton
Cooking
French | Gastronomic | Signature cuisine
Services
Access for people with disabilities | Children's Menu | Pets allowed | Private Parking | Valet parking
Style
Elegant | Exceptional setting | Romantic
Price Indicative price per person (excl. drinks)
185 € to 390 €

Gault&Millau's review

19/20
Exceptional Restaurant As one discerning taster put it: "It's just perfect! ". It's a comment that was sometimes heard, almost forty years ago, when leaving Jamin. Frédéric Anton would not deny the filiation. Having worked alongside Joël Robuchon for many years, he knows the effort, hard work and energy it takes to achieve this near-perfection. And when he varies a dish or an idea - caviar crab, langoustine under sail or even chocolate soufflé - this demand for perfection is felt at every level. In the four marvellous restaurants he oversees, he transmits this passion, this rigour, this demand for every millimetre, every second, every milligram to his teams and chefs. At the heart of the flagship, the Pré Catelan, he has passed on to chef Mehdi Sgard this vision of a profession that strives at every moment to create a masterpiece, in the true sense of the word. The confit tomato with rosemary butter is not just any fruit, it's the perfect tomato, the one that expresses the quintessence, the vocation, the optimal expression of a tomato. Crab is never better than here, in dashi, hot jelly, fennel cream for this year. Cod in soft brandade is a complete rediscovery, as is salmon confit, smoked with cherry wood, a revelation when you think you've tasted it all, before two must-try desserts on the way to becoming classics: pollen, honey ice cream, all lightness and flavor, and the chocolate tart, melting and eternal, with bitter cocoa and fleur de sel ice cream. The ambience is as refined as ever, almost exotic, in this chic, superb pavilion in the Bois de Boulogne, with a great team in the dining room, now brilliantly orchestrated by Mégane Pantanella, who brings her youth and knowledge to bear in a brilliant vision of collective excellence. The cellar, built up over the years by head sommelier Boris Thuillier, is a sum of great names as well as discoveries from all regions, with the enlightened connoisseur finding many tempting and not so inaccessible bottles.
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Address 16 Rue du Bois de Boulogne
75116 Paris
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People
  • Frédéric Anton
    Frédéric Anton Chef
    Frédéric Anton Frédéric Anton Chef
  • Created with Fabric.js 5.2.4
    Mehdi Sgard Chef
    Created with Fabric.js 5.2.4 Mehdi Sgard Chef
  • Created with Fabric.js 5.2.4
    Mégane Pantanella Chef de service
    Created with Fabric.js 5.2.4 Mégane Pantanella Chef de service
  • Created with Fabric.js 5.2.4
    Boris Thuillier Head sommelier
    Created with Fabric.js 5.2.4 Boris Thuillier Head sommelier