Le Pré Catelan, Paris: Probably one of the best three stars Michelin restaurants in the world

As part of an advanced celebration of my birthday, my wife organized a surprise by booking me in one of the restaurants that I wanted to try for a very long time, the Pré Catelan, Parisian restaurant of the chef Frederic Anton.

A look back at this exceptional experience.

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The concept

The concept is not a very creative one, but simply perfect. It is a gourmet French restaurant, located in one of the most bucolic settings of the capital.

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The setting

As I said before, the setting is the most bucolic in the capital, since it is a property bathed in the Bois de Boulogne. it is hard to believe that we are only a few minutes away from the Porte Maillot. Moreover, the Bois de Boulogne is considered to be within the City of Paris.

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The menu

Few choices to make with this menu. Frédéric Anton offers a 14 courses menu, or a slightly shorter 10 courses version. Obviously, the executive chef will accommodate your dietary requirements, whether vegetarian, vegan, or any allergies or preferences.

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The meal and the dishes

Let’s stop talking and start tasting!

Here are pictures and comments of all the dishes tasted during this evening.

  • Aperitif with Champagne Rosé Deutz and delicious cheese puffs
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  • Bread and butter: warm bread, lightly salted butter
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  • Piperade : perfect combination between the roundness of the burrata and the acidity of the piperade
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  • Avocado: superb, very good fried onions and curry
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  • Crab Royale: a little salty but very balanced despite the aniseed
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  • Rouille: very intense
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  • Lobster bisque: never had anything so good, drank like an espresso
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  • Foie gras ravioli: I think the best thing ever eaten with gold leaf in the jelly, huge piece of scampi
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  • Cod Brandade : excellent and not very nauseating
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  • Beech smoked salmon with wasabi sauce: so melting
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  • Champagne sorbet, caviar: a superb combination of sweet and sour
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  • Squab: very good but a bit nauseating, would have deserved a side dish like mashed potatoes, but the salad brightened up the whole thing with its truffle bits
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  • Cheese soufflé, comté cream, truffle: superb and not heavy at all
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  • Pollen: incredible dessert, balanced in texture and taste and not too sweet. Superb yuzu insert.
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  • Chocolate pie with pistachio ice cream : Perfect to end this dinner.
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The service

Despite the relative efficiency of the service, we will stay a little more than 4 hours to taste the chef’s dishes. The service will be perfect from start to finish

The atmosphere

The atmosphere is in accordance with what one can expect from such a property, that is to say quite posh, but inevitably very dependent on the table neighbors.

Bottom line

What more can I say, it is probably the gastronomic perfection, totally adapted to my taste.

Olivier Delestre-Levai
Olivier Delestre-Levai
Olivier has been into airline blogging since 2010. First a major contributor to the FlyerTalk forum, he created the FlyerPlan website in July 2012, and writes articles with a major echo among airline specialists. He now co-runs the TravelGuys blog with Bertrand, focusing on travel experience and loyalty programs.
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