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Le Pré Catelan
Modern French
A Napoleon III hunting lodge deep in the Bois de Boulogne is an unlikely address for one of Paris's most precise kitchens, yet here we are. Frédéric Anton, who trained under Joël Robuchon, has been running this three-Michelin-star fine dining room for decades, and the cooking has the calm confidence to show for it. The room is all green, white, and silver, which makes you feel like you've wandered into an elegant terrarium.
The awards strongest first
- Michelin Guide 3 Stars
- The 50 The 50 Discovery
One number, weighted & current 93
How we scoreThe dishes from the writeups
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Scallops
“His tasting menu, which stars top-drawer produce (scallops, langoustine, salmon, caviar), is a masterclass of high-flying understatement and razor-sharp precision.”
Michelin Guide -
Langoustine
“His tasting menu, which stars top-drawer produce (scallops, langoustine, salmon, caviar), is a masterclass of high-flying understatement and razor-sharp precision.”
Michelin Guide -
Salmon
“His tasting menu, which stars top-drawer produce (scallops, langoustine, salmon, caviar), is a masterclass of high-flying understatement and razor-sharp precision.”
Michelin Guide -
Caviar
“His tasting menu, which stars top-drawer produce (scallops, langoustine, salmon, caviar), is a masterclass of high-flying understatement and razor-sharp precision.”
Michelin Guide
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