Le Pré Catelan

75016 PARIS

19/20
Exceptional Restaurant

BOOK

12 PHOTOS

Chef Frédéric Anton

Cooking Cuisine d'auteur | French | Gastronomic

Services Children's menu | Disabled access | Pets allowed | Private parking lot | Valet parking

Price Indicative price per person (excl. drinks)

185€ à 390€

Gault&Millau's review

19/20

Exceptional Restaurant Embarking on a new challenge with this Ferme du Pré just across the road from his restaurant, Frédéric Anton's enthusiasm and energy are a joy to behold, and above all to be communicated to his teams. The magnificent pavilion in the Bois de Boulogne, inaugurated in 1905, shines on the outskirts of the capital, a grand house that remains on a human scale thanks to the grace of its captain and his teams, led by Thierry Pruvot, last year's winner of the Gault&Millau Restaurant Manager trophy. In this room, with its incredible Belle Époque decor that borders on kitsch yet is indispensable and timeless, we live outside time and fashion, yet in the life and good vibes of 2024. This cuisine, so personal and so striking, has no equal: the man who was one of Joël Robuchon's most powerful right-hand men has a lot to say, and above all knows how to express the best of his fertile imagination through his immense baggage. He can indulge in the famous "no more than three ingredients" rule in this total marvel of lobster tarragon caviar, three colors, three flavors, three mingled pleasures, as in all these radical, sober dishes concealing considerable hard work and surgical precision: tuna as a soubressade, a red pink leaf of total sweetness placed on the plate and basta, fresh walnuts on a bouillabaisse base, the new version of crab, the "Antonian" element par excellence, with its warm fennel cream and dashi jelly, the strange and bewitching version of cod brandade, with its velvety, addictive texture; wasabi salmon in a green and orange tableau, reminiscent of sashimi even though it's very different, thanks to its gentle, precise quadruple cooking; couscous-style squab, another nod to and total mastery of oriental flavors, date and chickpea... Mehdi Sgard, the restaurant's chef and total accomplice, leads this flawless procession, ensuring success at every turn (right down to the delicious honey-pollen dessert) and for all guests, who also find, with the sommelier team, the right directions in the extensive cellar (nearly 2000 references), with all the necessary prestige, but also offering the opportunity for controlled extravagance through its prices.

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