The signature bone marrow dish
Le Pré Catelan is one of my favorite 3 Michelin starred restaurant in Paris. Located in Bois de Boulogne,it is just ten minutes drive from the city (16th arrondissement is the closest). The restaurant is housed in a Napoleon III style pavillion, it's opulent interior was renovated few years ago. Le Pré Catelan's chef is the very talented Frédéric Anton who used to work at Joel Robuchon's restaurants. You can really feel Robuchon's influence in Frédéric Anton's cooking - he creates dishes that are not only delicious but also beautiful to look at.
Onion royale (custard) and green peas cream. The onion and peas flavors were very distinctive.
Foie gras prepared in three ways: foie gras cream with black truffle; pan fried foie gras with porto and lentils; foie gras terrine .
Bone marrow prepared in two ways – grilled; stuffed with simmered green peas and chanterelles. Everything was served with roast juices. The bone marow was perfect with warm bread toasts, fresh pepper and sea salt.
Scampi (langoustine) in three ways: ravioli served with olive oil and "pepper and mint" broth foam, soy glazed scampi with avocado, fried scampi rolls with roasted peanuts and lettuce juice.
The famous Apple dessert. Sugar sphere filled up with apple cider mousse, Carambar candy ice cream, speculos and sparkling sugar. Ingenious
The state of the art kitchen
The interior created by Pierre-Yves Rochon