Le Pré Catelan
16 Rue du Bois de Boulogne, 75116 Paris, France
12 PHOTOS
Practical information
- Location
- Paris
- Chef
- Frédéric AntonMehdi Sgard
- 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
Budget
(€)
Indicative price per person (excl. drinks)
185 to 390
Gault&Millau's review 2026
19/20
Exceptional Restaurant
As one discerning taster put it: “It’s just perfect!” That was a comment you’d sometimes hear nearly forty years ago when leaving Jamin’s. Frédéric Anton would certainly not deny the connection. Having worked alongside Joël Robuchon for many years, he knows the effort, the sheer amount of work, and the energy required to achieve this near-perfection. And when he puts his own spin—a little at first, but ultimately quite a lot—on a dish or an idea, whether it’s caviar-topped crab, langoustine en velouté, or even chocolate soufflé, this demand for perfection is evident at every level. In the four wonderful restaurants under his leadership, he instills in his teams and chefs this passion, this rigor, and this attention to every millimeter, every second, and every milligram. At the heart of the flagship restaurant, Le Pré Catelan, he has instilled in Chef Mehdi Sgard this entire vision of a craft that strives at every moment toward a masterpiece, in the truest sense of the word. The tomato confit with rosemary butter is not just any fruit—it is THE perfect tomato, the one that embodies the quintessence, the very essence, and the optimal expression of a tomato. Crab has never tasted better than here—served this year with dashi, warm jelly, and fennel cream. The cod in a velvety brandade is a complete rediscovery, as is the confit salmon, smoked over cherry wood—a revelation when you think you’ve tasted it all—followed by two must-try desserts on their way to becoming classics: the pollen and honey ice cream, light and full of flavor, and the chocolate tart—melt-in-your-mouth and timeless—made with dark cocoa and served with fleur de sel ice cream. The atmosphere remains as refined as ever—almost transporting—in this chic and superb pavilion in the Bois de Boulogne, with a large front-of-house team now brilliantly orchestrated by Mégane Pantanella, who brings her youth and expertise to a brilliant vision of collective excellence. The wine cellar, curated over the years by head sommelier Boris Thuillier, is a collection of both renowned names and regional discoveries; the discerning wine lover will find many enticing bottles here that are not as out of reach as one might think.
Map
OPENING HOURS
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Menu
A la carte
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