Sep 6, '11

Le Pré Catelan

Exceptional Fine dining France Paris
bone marrow dish
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 pavilion, 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 flavours were very distinctive.
Onion royale (custard) and green peas cream. The onion and peas flavours were very distinctive.  
foie gras cream with black truffle
Foie gras cream  with black truffle
pan fried foie gras with porto and lentils
Pan fried foie gras with porto and lentils
foie gras terrine
Foie gras terrine

Bone marrow prepared in two ways - grilled; stuffed with simmered green peas and chanterelles.
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.
ravioli served with olive oil and "pepper and mint" broth foam
Scampi (langoustine)  in three ways: ravioli served with olive oil and “pepper and mint” broth foam
Soy glazed scampi with avocado
Soy glazed scampi with avocado
fried scampi rolls with roasted peanuts and lettuce juice.
Fried scampi rolls with roasted peanuts and lettuce juice.
Apple dessert.
The famous Apple dessert. Sugar sphere filled up with apple cider mousse, Carambar candy ice cream, speculos and sparkling sugar. Ingenious
Apple dessert.
The famous Apple dessert.
Petit fours
Petit fours
The state of the art kitchen
The state of the art kitchen
The interior created by Pierre-Yves Rochon
The interior created by Pierre-Yves Rochon
The building
The building

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