Le Pré Catelan

Hands down the best meal I’ve ever had. Gorgeous setting. Reasonably priced for a 3 star Michelin restaurant at lunch (by no means cheap, but not as crazy as other high end restaurants).
Everything I put in my mouth was amazing. And presented beautifully.
Just know, that when a cab comes to pick you up from here they’ll charge you to come out to get you because it’s a bit away from the main part of the city.

Dear LPC,
We are quite easy going. We are usually quite forgiving to restaurants’ mistakes because we are there to enjoy the food, not the mess that happens during the dinner time. For a 3 Michelin stars restaurant, you surely treat us like you don’t want to serve us. Was it because we didn’t speak French? or you just treated everybody like «number two»?
Your food was not bad, but the the service might have killed it. We do want to pay you the respect you deserve for the technique you used in each dish. We believe cooking is an art, and art is determined by artist’s choice. You chose to serve a very rich sweetbread dish with a very buttery and rich mushroom dish. After that, we pretty much wanted to skip dessert and go straight to detox. The wine we drank wasn’t even enough to wash it down. Well, maybe it was just us.
Lastly, you told us that our taxi would be arriving in 15 minutes. Naturally, we would order espresso to sip. What really pressed our buttons was our taxi arrived way earlier and started the meters. You could have let us know that the taxi arrived, but no, we were pretty much ignored for the rest of dining experience. We don’t mind paying for your ridiculously expensive meal, but paying the taxi driver for waiting for us when we were actually ready left a bitter taste. That’s right. The stereotype is true, Asians are cheap.
Thank you for the night to be remembered.

I had to write a review on this place. If you are planning a wedding here, avoid! We were not even greeted properly or introduced to the woman who was scheduled to show us the venue. Because we spoke English and not French, had shopping bags with us that day, my fiancé and I were both immediately judged by this lady. She basically blew us off. She said she would email us with further details regarding the venue, and never did. She pretty much gave general info about everything and gave no information. There was no point in visiting this place. And it’s pretty embarrassing that the drive to the venue has a park filled with prostitutes. If you want a wedding here avoid at all costs. Your guests will be shocked once they drive that direction. Who ever manages this place needs to hire a cultured, open minded, and educated staff to represent the venue because just her attitude and presence turned us away from booking this venue.

Three star michelin restaurant, Le Pre Catelan: Perfection at its perfection like going back in time of renaissance period experience.
This restaurant is wins the best three Michelin starred restaurant I have tasted in entire Europe. Its more than an experience but rather going into another dimension.
One of the most amazing experience was when they had went out to the backyard to change the «no cheese preference» to fresh picked garden salad out of their own backyard. It even had flowers that they had picked. Probably one of the most soulful salad I have tasted in my life.
Service was at its optimal, atmosphere felt like out of world, it acquired intense yet comfortable atmosphere.
Sommerlier asked me what I wanted, he understood my taste of preference, just poured the wine. This was probably one of the best glass of wine I had throughout my trip in Europe this time. Absolutely poetic and elegant.
Experience: 1. It had a theme 2. It led me somewhere 3. I went to this euphoria heaven state 4. Brought me back down to earth 5. Landed in the most elegant chocolate island 6. I just left to hotel smiling like a little kid just came back from the toy land.
Le Pre Catelan is a true Three Star Michelin Dining experience. Thank you again, I would love to dine again here in the future.

Others have had trouble reviewing this restaurant, and so did I. How to rate a Michelin 3-​star? Against its peers? Against every restaurant in the world? I finally settled on a hopeless combination of the above. But writing about what wasn’t perfect, perhaps I can relate why it garnered only 4 stars, a respectable rating.
First, the service. It was variable, and should have been perfect. We were a table of seven in a back room, which was absolutely delightful. It was hard to determine who among who was the Headwaiter, Maitre d, Captain, etc etc but the two gentlemen who appeared to have the most presence had completely different attitudes about how to serve the meal and treat the customer. The sommelier was late to pour the wine — every time. He poured it after each course arrived and sometimes when we were half done.
The wine. Chosen by me, expensive, and absolutely wonderful. Well handled by the sommelier, including a decant, but as mentioned, he was late. He was also rather formal, which is ok, but the table had people from 3 countries, all smiling and laughing throughout.
The food. Most courses are served three ways, a nice way to do it, it keeps the diner more interested. In general, the food here was of course done perfectly. It has to be. So where would a chef earn high marks? Originality, inventiveness and a variety of tastes, textures and flavors in today’s world. This restaurant seemed more classical. The food here was almost heavenly. The crab bisque had great depth. The caviar on top of one of the crab dishes was high quality, but the creaminess in the underlying crab rather overwhelmed it. I had sweetbreads next, which were very tender and tasty.
There were fewer amuses between courses than a 1-​star we visited on this trip.
The desserts were variable. A lemon tart was simple, the decorations of meringue in teardrop shape were cute, a very light touch of basil. But, not compelling enough for the three folks who ordered it.
The simplicity and understatement seems to be the credo here, but for some who expect to be blown away by texture, flavor, color, etc., this is not your restaurant.

Fantastic execution. Been there twice with large groups. Mosdef some serious Michelin stars… but not so sure about 3… but definitely 5 Unilocal stars. Sophisticated menu, but not overly finicky.

I’d heard about Catelán from a friend — he posted a picture of the emblem outside the restaurant and all I saw were 3 Michelin stars on it. I have hang ups about 1 and 2 star places (often overhyped) but when it comes to a 3 star I bring expectation to the table… literally.
Reservations: ¹⁰⁄₁₀ — I booked through the AMEX Business Platinum concierge a few weeks prior to the dinner (known as last minute in the 3 Michelin world) and they got my wife and I in at 7:30PM on a Wednesday night. AMEX forwarded confirmation to me letting us know to dress to the 9. They aren’t kidding. Wear your best.
Entry & Seating ¹⁰⁄₁₀ — extremely and intensely professional. They let us choose our seat in the dining corridor and we had an incredible view of the courtyard through the glass as the sun set. Servers & somm approached us immediately and took our orders.
Wine ¹⁰⁄₁₀ — This is the THIRD time I’ve gone into a restaurant in Paris intent on ordering Lafite Rothschild pauillac and this is the THIRD time the resident sommelier talked me out of it… meaning, in this case, the somm truly believed he had better wine at a fraction of the cost. Because our tasting menu was seafood based, he recommended a burgundy at € 550 rather than Rothschild at € 2700. The meal needed burgundy, not Bordeaux, so he politely recommended a 2009 that was one of the top 3 wines of my life.
Food & Presentation ⁹⁄₁₀ — no words really. Perfection in temperature, color and timing. Only knock is apparently the French dont eat vegetables… we filled up very fast on the heaviness of the portions and starches in each dish. FAVORITE dishes were the Catelan French caviar and the prawn.
Dessert ⁹⁄₁₀ — cannot describe the delicacy!!! Wow! Again, only knock was a lack of fruits and fresh foods to compliment the sugars and starches present in every French food served in this country!
We will be back… excellent experience all around. Thank you Phillip & Boris!

Nous avons été très déçus par notre dîner au restaurant du Pré Catelan. Il faut choisir la salle principale, car la véranda sur jardin est particulièrement triste — surtout en hiver où la terrasse était délaissée.
Nous avons choisis de grosses crevettes façon tempura en entrée, malheureusement l’une d’elles n’était pas très fraîche et avait léger gout d’ammoniaque. De plus, les sauces d’inspirations asiatiques gâchaient la subtilité des saveurs et n’apportaient rien de plus par rapport à un Tempura de crevette japonnais. Quant au plat principal, sa conception était ratée, le ris de veau était recouvert d’un lit de parmesan cuit du plus mauvais gout. Le millefeuille de fraise était quant à lui très réussi. Heureusement, le service était de très bonne qualité.

This is two Unilocal stars relative to other 3* michelin places. It is exactly «I’ve experienced better», and thus, quite disappointing, especially considering the cost. The restaurant is in a gorgeous setting and the décor is flawless, but two things really let it down. First and foremost, the service — cut and dried, impersonal. The door person was the most professionally courteous of everyone. No warmth from anyone else, and they all stood around chatting with each other near the front door (this was a not full lunch session). Further, little things like refolding napkins when a guest leaves the table, that are expected at this level, were not done, and our water was left unfilled. Secondly, the presentation. OK, many of the courses were quite good, but I don’t really understand their presentation of two dishes at the same time. Both are the size of a course, but one is left to get cold while you eat the other. What exactly is the point? (this is their full tasting menu). One thing is for sure, it is a lot of food. By dessert, we could barely eat anything more.
3* in France we’ve been to and have really liked, for comparison: Pierre Gagnaire, Guy Savoy, L’Arnsbourg, the last one of which is our current favorite.

Déception
Grande déception pour l’anniversaire de mon fils, plats quelconques, foie gras frais servi chaud, desserts décevant visuellement pour la tarte au chocolat et au goût pour la fameuse pomme à l’intérieur de laquelle on découvre une mauvaise mousse avec des bonbons pétillants !Monsieur Anton né mérite aucunement ses trois macarons.

Beautiful property, classy décor, amazing service, and unforgettable food.
Will definitely be visiting again!

Le Pré Catelan… Not just a restaurant, albeit 3 Michelin star one — it is an institution, and an experience.
Set in a heart of Bois de Boulogne, in green lush surroundings of quiet trees and peaceful streams. It looks like a charming estate from outside.
We arrived early, and had a chance to stroll through the park and get some fresh air.
Arriving (still) a bit early to dinner, we decided to have a chat in waiting area and start with a glass of Martini Rouge — which is quite good anywhere in Paris, this time no exception.
Le Pré Catelan interior is classic, elegant and bright — white marble, beautiful columns, mirrors, white table cloth, white flowers and sparkling chandeliers. (Tables are pristine and silverware is gorgeous, btw)
As you can expect from restaurant of its class, service is impeccable. From waiters to sommelier, all ushering around you, all on point.
I know it is mentioned by about everyone — but their wine list is simply divine. You can most definitely trust their sommelier with wine choices to accompany your courses — he surely knows his wines.
We were started with their famous bread of course — baked on premises, several choices are given, they are fresh and airy… followed by amuse bouche… and the rest of the courses rolled in flawlessly… ending with perfect cup of espresso and selection of cheeses (which were insanely good).
I dare not to describe every dish since we did chef’s tasting menu — each one stands on it’s own with bouquet of flavors that deserve all the praises and bows to the chef. I will just say that I savored every single bite of those sweetbreads and silky celery purée… Presentation was stunning, too.
Old school and flawless, from staff to every course of the dinner.
C’est magnifique.
As others mentioned, it is expensive, especially with exchange rates — but this is absolutely something you will enjoy and remember for long time.
PS. Neighborhood around the park is a bit sketchy. One word of advice — take car service here, especially at night. As amusing as it is to watch dolled-​up hookers, it does not go well with romance of the dinner.

First off, the $$$ is not accurate. This is absolutely $$$$…
That aside, this restaurant is elegance, grace and fine dining at its best. Service from entering the door until the last bite of dessert is impeccable. Nothing bad can be said about the experience at the restaurant…
To start, you are welcomed in a dimly lit room with beautiful décor. Your reservation is checked, and without wait, you are guided into a massive dining set-​up. Every piece of furniture, every table… meticulously ordered,… proper, perfect. From the smaller greeting room you are overwhelmed by a vast world of whites, greens, blues and soft colors. The room is modern but classy. Not too much, just the right amount of everything.
As for the food, I wanted so much to finish everything but having such a tiny stomache didn’t allow for that… (how terrible of me…) The food was scrumptuous from start to finish. I’ve worked at a boulangerie in a neighboring city and must say… the bread at the Pré Catelan is something of magic. Their «traditionnel» is somewhat of the traditional baguette and a «craquante» mixed together. The crunchy outside with the soft warm soft inside.
I had the chef’s tasting and it was quite a ride. Starting with the amuse gueule a very clean soup, green and white if my memory serves me right. Next was the entrée, a pairing of an emulsion and caviar with citrus. It seemed like the dinner service never ended because after each plate, was another plate, more food and by the end I was left gasping for breath. Honestly the best of the best. Even their éclairs rival any of the best in France.
This restaurant will leave you dumbfounded but will also hit you hard in the wallet so start saving!
3-​Michelin stars and worth the exceptional experience.

Ah ! La cuisine de Frédéric Anton n’est pas apprécié par tous les critiques mais moi elle m’as séduite, simple et facile d’accès ‚ça change des accords de l’Astrance ou de Pierre Gagnaire, sachez qu’il vous coûtera 105 euros au déjeuner et qu’il faut bien 30 minutes de marche depuis la station Pont de Neuilly, c’est le prix à payer pour ce moment d’exception.

Ok 450 reviews deserves something special. Special is Le Pre Catelan without a doubt. Le Pre Catelan is a Michelin 3 star restaurant headed by Chef Frederic Anton in the Relais & Château hotel and is nothing but class and elegance. If you are looking for an amazing unforgettable dining experience, Le Pre Catelan is the place and has been the «it» place in Paris.
From the moment the valet and concierge open your car door, greetings from the maitre de (several in fact) who offer to take your coat etc. the grandeur of the décor and dining room: White, crystal, mirror, cherubs (i love cherubs), chandeliers, large windows looking out onto the greens, everything is wonderful. Everything. Service is top notch. There are multiple servers at your beck and call before you realize you want or need something. It’s like they can read your mind!
Their wine selection is exquisite and nothing but the best. Order a bottle and wine is properly decanted and served for you. Get a good idea of what you want because the menu you order from will not have prices listed (unless you are head of dinner party, assumingly male and sexist) but this is not a place to go if you are on a budget. It is a splurge and well worth every cent.
Place you order and they start you off with an amuse bouche. For us, it was a mushroom and onion creamed soup. Smooth frothy and delicious.
I began with Le Homard (lobster) only for it to arrive perfectly orchestrated from the unique place settings and dish placement and presentation. 3 ways my lobster would come prepared: The first, Roti, Beure aux zestes d’agrumes (a lovely portion of orange zest lobster with caviar), Macédoine de legumes mayonnaisse (ravioli/​wonton wrapped lobster with caviar), and Gelee de Homard au Caviar de France (lobster jello with caviar). I could have died then and there and would have been a very, very happy girl.
There was a bit lag time (you cannot rush art!) and I was starting to feel full and this was not the time to do so. Next up came Le Lievre a la Royale. I was informed the dish was strong and I obliged and feeling brave as I have eaten and enjoyed rabbit. But this is Hare and NOT the same thing I discovered. 3 ways my hare was prepared:
A la favon du Senateur Couteaux… I found the hare to be a tad dry, almost choked on some bones (so chew slowly), and found the sauce to be a bit bitter with similarities to a mole sauce. Indeed, they were not lying when they said the dish was strong. I preferred the other two dishes in comparison: the second, Jus gras– hare «pâté» with caviar crunch and Knepples which is pasta similar to gnocchi fried in truffle oil dominant in a certain region of France. Interesting.
Manfriend started with the crabe parfume au curry, crème legere, caviar de france, soupe au fenouil, sauce genevoise. Dined on the Le Boeuf L’Onglet poele (bone marrow, seriously the biggest bones of bone marrow I think I have ever seen), piment doux, pot au fey aux legumes, tartare de boeuf, pommes paille.
Papa had Le Foie Gras de Canard au porto, pole aux lentilles, euf mollet facon, Florentine which he enjoyed. Everything was perfect.
Much too full for dessert, I tried to convince myself I would share with my boyfriend. He ordered La Pomme soufflé croustillante, crème glacee caramel, cidre et sucre petillant.
.GOD.PEOPLE. This is THE dish. THE dessert. It’s a candied «glass ball» and inside there is a Soufflé with oozing caramel, cream, and ice cream, and dessert of the gods. Yes, I wish I was a liar and no I am not freaking kidding you. This place does not allow you to «not have and/​or share dessert» Mais non! In front of my appeared Le café expresso en sabayon, ganache gouette, crème glacee brelee amandres ecrasses… a tower of coffee sabayon, chocolate mouse, ganache crème brûlée contraption that was oh so delicious. And platters and platters of assortment of chocolates, pastries, marshmellows, cookies, macaroons. Put a fork in me, I was done what I thought was a while ago but I cannot.stop.eating. and I’m not even sorry.
This is more than just food, more than just dinner, this is an experience that will change your life. This will open your mind and perception to how food should be plated, presented, served. It’s a once in a lifetime opportunity to experience first class customer service and eat delectable food that is fine crafted artwork that tastes out of this world and unlike anything you’ve ever had before.
Keep an eye out for the «ladies of the night» eying their prey outside the grounds and along the road back to Paris.

Économie
Le Pré Catelan. Étant de la profession je me faisais 1 joie de déjeuner dans ce lieu mutique hélas je n’ai pu voir Mrs anton il était partis emmener sa fille à l’équitation quand à Mme Brua elle était soit disant pas là. Je suis partis vers 15:30. 1 samedi midi sans saluer les 2 stars dommage. Sinon point de vu cuisine je connais des restaurants ** bien meilleurs. J’ai économisé 6 mois pour voir personne…

A Michelin 3 star which is located in a Relais & Château hotel. The friend that I was in Paris with had been here many times when she used to live in Paris. It was her favorite but I was skeptical given the fact that: 1) it was in a hotel and 2) I’m American and biased against the Michelin ratings!
Our reservations were at 8:30 and we were the first to be seated — us and the large waitstaff had the dining room to ourselves. I was concerned that the poor turnout was because the restaurant was losing popularity — wrong!
We opted for the 9 course fixed price meal and every course was out of this world. The meal — and service — was in the top 2 that I’ve ever experienced. The sommelier was excellent — recommending a delicious Chablis to accompany our largely seafood meal. …and we had a lot more than 9 course with 2 amuse-​bouches and candy at the end of the meal.
I hate to admit it but I’ve forgotten some of the courses. BUT I didn’t forget the dessert course — 2 different desserts. One I would describe as a flourless chocolate cake and the other was a cream topped with merangue. I’m not a merangue fan but it was delicious.
However the reason that it was one of my favorite meals was the service — which did not decline when the restaurant filled up. Our head waiter was so superb that we tried to convince him to move to the US… he respectfully declined after explaining that his 3 wives and 10 children would not allow it. :)

Un peu cher mais in fine on sait pourquoi. Bonne adresse mais pour le portefeuille c’est un peu dur dur :-)

Restaurant sympathique, nourriture assez simple, mais service au top. On y reviendra

Eine hervorragende Küche mit äußerst freundlichem Personal zu angenehmen Preisen.
Am Wochenende sollte man es meiden, da es sehr überfüllt ist.
Wunderbar!

Un restaurant gastronomique digne de ce nom, évidemment les prix font grincer les dents, mais c’est à la hauteur de la carte et des produits. Le lieu est magnifique.

Décevant
Est-​ce parce que c’était dans le cadre d’un déjeuner de société je né sais pas, mais franchement c’était archi-​moyen. Entrée quelconque, plat: volaille sur risotto avec du riz pas cuit du tout… quand je pense aux réflexions que fait le chef Anton aux candidats de Master Chef, il ferait mieux de goûter son riz avant de le servir. Dommage, l’endroit est magnifique, c’est classe tout en étant pas ostentatoire.

Beautiful dining room — though more modern compared to Le Bristol/L’epicure. The location itself is like a fairytale land with a mansion and you are dining on the first floor of it.
Amazing presentation and again 4 stars only because not my kind of cuisine. I would choose L’epicure for better décor, but Pre Catelan was also quite special when you drive up to it as it is surrounded by pretty trees in a private land.

Une adresse qu’on amerait garder pour soi
Bön c’est un peu loin! Traverser le bois de Boulogne le soir réserve des surprise, mais au bout du chemin il y a un endroit de rêve ! Le service est unique même dans ce type de restaurant. Les plats sont … mémorables; il y a des vins abordables (d’autres le sont moins !) et le sommelier sait vous conseiller en restant très raisonnable. Le capuccino en dessert est remarquable (servi dans une tasse en sucre que vous mangez en vous délectant) Depuis qu’ils ont trois etoiles c’est cher mais çà en vaut la peine

Exceptionnel! Le p’tit plus la rencontre avec Fred Anton Le décor est épuré tout en douceur, magnifique! les desserts sont eux aussi a la hauteur de la carte du chef. un sans faute intégral.

Je vous conseillerai d’aller faire un tour sur le site du restaurant qui vous permettra de découvrir la carte et le prix des plats ainsi que des différents menus.
Vous pourrez facilement réserver votre table en ligne via le site et le restaurant vous rappellera par téléphone pour confirmer votre réservation.
Pour une première approche le menu du déjeuner à 85 euros est agréable même si on y retrouve beaucoup de plats à base de veloutés et d’espuma.
N’hésitez d’ailleurs pas à le demander, car il n’est pas systématiquement présenté. Le menu fourni le samedi midi proposé un autre menu beaucoup plus copieux même si le menu déjeuner reste en vigueur.
Lorsqu’on arrive dans la salle de restaurant, c’est le cadre de ce somptueux pavillon Napoléon III qui vous marque en premier avec l’impressionnante hauteur sous plafond, les frises en bas relief.
Le service est gastronomique haut de gamme avec du personnel nombre, serviable et très attentif.
Petit plus pratique pour nous, mes demoiselle, nous avons droit à un petit tabouret pour déposer notre sac. Nous né sommes ainsi aucunement obligé de le laisser au vestiaire.
Les vins sont de très bonne qualité, la carte est vaste. Vous pourrez consommer à la bouteille ou au verre. Moins de choix au verre. La cuisine est très fine mais reste accès sur des saveurs connues, tradition française avec, pour un ou deux plats une influence asiatique, comme pour la langoustine par exemple. Un peu moins de finesse sur le saveurs asiatiques.
Le plateau de fromage quant à lui est simplement merveilleux.
Un plus pour les desserts qui sont de vraies et belles surprises comme la poire ou la pomme.

I’m not sure how to give this the review it deserves, but I will try my best which I know will fall far short of articulate, but I want to give NY’ers and the rest of the American population that has taste an opportunity to be clued in on one of the best dining experiences you will ever have. I was fortunate enough to visit Paris in May, which is by far the best month to be there, and my friend and I were able to catch a reservation at this place for LUNCH from a recommendation by a friend of a friend. From what I understand it is very difficult to book here. Having dined at some of the best french cuisine Manhattan can offer, nothing even comes close to this or the other handful of restaurants I dined at. Le Pre Catelan is the ultimate Michelin star experience, and I just had LUNCH there. Yes, it is absolutely ridiculously expensive, but the experience is 100% worth every penny and more, and you will not be disappointed in any aspect of your meal. I speak very little french and that wasn’t a problem not only for our main waiter, but his pit crew of 4, and not only did they understand english, but they made a point to speak to me about my likes and dislikes without making me feel like a stupid American. They didn’t rush, they didn’t push, they didn’t take too long, they were there a half a second before you had to look for them, they did an amazing job.
As for the food, I’m going to have to jog my memory a bit, and for the prices, I’m not sure because my menu didn’t list them, but I know that a pre fixe lunch will range from 85 – 185 euro a person, but we did something different. (And yes you can check the menus online some, but don’t forget to convert the euros if you’re trying to budget) To begin, a creamy pea soup, with the purée then they added the broth at the table so it was steamy but not too hot. Also a choice of bread, traditional and something else, I had a piece of both, fresh baked and excellent as always expected from any french baked bread. I had a bordeaux recommended by the waiter, no clue what it was, but it was by the glass as I was the only one drinking. I know some of the bottles on the menu were up in the 5 digits.
First course was crab and caviar three ways, I wish I could remember what they were. The one specifically prepared fresh and marketed by the restaurant was incredible, the other 2, a crab broth with caviar bits was a really good, and the third, a gelatin with a spice and caviar jelly over a crab mix was not my taste but still incredible. I believe the menu description is: Le Crabe prepare en coque fine gelee de corail et caviar de france, soupe au parfum de fenouil.
Next, lobster 3 ways, the menu description was: Le Homand roti, pois gourmands au parfum d’ ail, capres et champignons, gelee de homard au caviar de france pinces croustillantes. I don’t remember these courses too much because I was more focused on the crab and caviar, but I will say even not being a huge fan of lobster, it was really good.
So at this point, we’ve had 3 courses in french standards, or 7 in american standards. Next, I had turbot 3 ways which is described here: Le Turbot cuit au plat, recouvert d’ amandes torrefiees petites capres et cebettes, jus d’ amande amere, risotto de seiche juste poelee, jus gras et poivre noir. A fish I have only had a couple of times, but again was blown out of the water. The risotto was perfect, not too much or dry, there was a nut crusted piece that I wasn’t crazy about, but the flavors were still great, and the 3 way was just as good as the other 2. By this point I was stuffed. We also had the sole 3 ways which was listed here: La Sole cuite au naturel, glacee du’un jus de soja epice poelee de gemes de soja, mangue fraiche legerement acidulee, mariniere coquillages, beurre demi-​sel. I only tried 1 of them and I can’t remember which, but of course, it was excellent.
From there, there is a cheese cart that you can order from when you’re done with your ‘entrees’ so to speak. I tried 3 cheeses and the waiter suggested a pinot gris, I obliged, why not, they haven’t done me wrong yet. So this is course #4 or #10 depending on which side of the pond you’re on. From there we had dessert, which was by far the star of the meal. I had Le Pomme, which is described here: La Pomme soufflee croustillante, crème glacee caramel, cidre et sucre petillant. It comes in a hard candy shell that you have to crack open, and in my most American way of explaining things, feels like pop rocks on your tongue. The soufflee isn’t too dense, it isn’t too light, it was textured perfectly and was a rather large portion but so good. We also had a tray of chocolate candies to accompany the desserts, but I could barely touch any after being so stuffed.
I know I’m leaving pieces out because I can’t remember all of the components, but this is what stands out in my mind. I’ll try to attach pictures to give it some justice.

cadre superbe mais cuisine très moyenne. Ils mettent les petits plats dans les grands si bien que la table est envahie d’assiettes gigantesques mais les quantités de nourriture sont faibles.
je n’ai pas été impressionné par leur créativité, c’était trop salé s’ils maîtrisent bien les émulsions, les accords laissent à désirer.
Seule la pomme en dessert vaut la peine d’y dîner

Same as the other, should be made one location:
Seated at a plush two top with me looking into the main dining room and Erika looking into a large perpendicular room where a particularly boisterous party of at least ten were dining it was mere moments before our server and the maitre d’hôtel would arrive to greet us and provide two separate menus — one the a la carte and tasting menu and the other the 85Eu four-​course lunch. Assured that if desired we could order different length menus we ordered a bottle of still Evian after declining the champagne carte and were left to decide and after weighing the options we each decided on the lunch menu — essentially two choices for each course and all derived from the a la carte menu, including some of Chef Frederic Anton’s most famous items.
Beginning first with my selection, Port poached Foie Gras dusted with dried lentils, Foie Gras Cream with black truffles, and toasted country bread — it was everything you would expect with such an ingredient profile. Served on three separate plates with the soup at center I began there while it was still warm and was rewarded with a velvet potage featuring a nearly meringue thick centerpiece laden with the sapor of foie gras and topped with black truffles and a rim of buttery foie gras foam tinged with peppery tones. Moving on to the terrine itself — a textbook example, easily spreadable and nearly melting at room temperature with sweet boozy tones throughout and both fleur de sel and the crunchy lentils to add contrast. Spread thick and thin in varying combinations on the toasted bread (refilled without even having to ask) I stretched the course for quite some time as my sister ooh’d and ahh’d over her selection.
Titled Cold Poached Egg perfumed with celery, Remoulade of Celery Root, Rocket Salad with Anchovy Vinaigrette and Aged Balsamic the only thing better than the way the dish tasted was the way it looked — as a matter of fact, in a trip full of visually stimulating food it is this dish that wallpapers my computer even a month later. Meticulous and precise with the egg actually sous-​vided in a bag with celery jus and then chilled prior to plating the visual effect was almost that of the egg arising from the sweetened custard beneath and when cut the yolk was untouched — pouring forth as though entirely raw. With the centerpiece plate delicious its accoutrements were not quite as impressive, yet at the same time the spiral of poached celery root in eggy spiced mayonnaise and the bitter salad with heady dressing proved a nice point/​counterpoint to the subtlety of the egg.
For my main course, again clearly an ode to his mentor, I was served a trio of plates titled Foie Gras Stuffed Quail roasted with Truffle Honey /​Buttered Potatoes with Asparagus Tips /​Risotto with Parmesan, Quail Jus, and Nuts. Having had Robuchon’s tiny Quail only five months prior the first shocker in the presentation was the sheer size — each leg perhaps three times as large as that at Robuchon and the breasts easily twice the size. Served bisected with a thin layer of liver beneath the skin and the legs coated in honey and black truffle with the breasts honey and green onion the bird was flawless, complex, and nutty. For the sides, the potatoes were apparently dehydrated and rehydrated in butter and subsequently topped with butter poached asparagus tips and a drizzle of honey — as one might imagine with so much butter, these too were great. For the final member of the trio, the risotto was texturally excellent and while the parmesan was almost too potent it surprisingly found levity in the honey sweetened game jus and interestingly textured nuts that appeared almost as though they were pushed through a garlic press.
Realizing that our trip to Paris was coming to a close and that this could be the last time in a while that I would enjoy any cheese, let alone cheeses of the quality we experienced in France, I was admittedly a bit remorseful when the black carte arrived with twenty-​one options. With each cheese «telling a different story and serving a different purpose» according to our server this was perhaps the most well-​culled collection we experienced in Paris and although not the biggest, each choice was exquisite.
For my sister’s dessert she received an updated look at Escoffier’s classic «La Poire Comme Une Belle Helene.» Featuring sugar poached pears, smooth hazelnut pastry cream, and vanilla meringue inside a floral crystal shell. Topped tableside with molten dark chocolate with the shell dissolving slowly this dessert was further complicated and nuanced by crunchy bits of hazelnut and tiny balls of chocolate within providing a dynamic experience to go with the tableside show. With my sister not particularly fond of pears in general even she noted that this dessert was one of the best on the trip and having experienced Le Sucre in two forms in the past I have to say this version was every bit on par.

eine Adresse, die jeder Besucher von Paris nutzen sollte; im Bois de Boulogne, der grünen Lunge diese Metropole, liegt ein Restaurant, das jedem Gast das Empfinden vermittelt, mitten auf dem Lande zu sein. Der Kontrast könnte nicht grösser sein !
Am Wochenende allerdings sollte man den Ort meiden, da er dann überfüllt sein kann. Die Küche ist ausgezeichnet, und die Preise sind angemessen.
Ein Spaziergang lohnt sich nach dem Essen in diesem grossartigen Park (tagsüber !!!)

Très agréable surprise lorsqu’on rentre dans la cour de cette charmante demeure. Le restaurant se trouve sur la droite, côté jardin. On a l’impression d’être invité à une réception mondaine dans une maison bourgeoise à la campagne.
Beaucoup de personnels (accueil, placement, services…), le service est irréprochable. Les sommeliers sont très sympas même amicaux. On peut discuter, poser des questions tout naturellement. Ils sont professionnels et agréables. Pas chichi chan chan et c’est tout l’aspect moderne et détendu qui va avec cette atmosphère de velours boisé.
Nous avions réservé en début d’après-midi et avons eu la surprise d’avoir une super table avec canapé de velours en arrondi qui donne sur toute la salle. Les moulures sont magnifiques. C’est un bel endroit classé avec une décoration trendy. Nous étions assis côte à côte sur cette jolie banquette de velours, avec de jolies roses blanches, un dîner aux chandelles, c’était romantique et apaisant.
Le menu est assez varié et j’ai eu la grande surprise de voir qu’il y avait des couteaux de proposés en entrée, c’est assez rare de trouver ce plat, j’en garde des souvenirs caoutchouteux après cuisson quand nous les attrapions dans le sable dans mon enfance et j’étais curieuse de savoir comment le chef Anton les aurait préparé ?
Ce fut un vrai délice !! Chaque préparation est faîte sur 3 cuissons et saveurs et j’ai adoré le mélange avec les morilles et celui à l’ail !! Les couteaux étaient très moelleux ! Miam…
Mon amoureux avait choisi le crabe, il a adoré la préparation chaude mais a trouvé dommage de retrouver des saveurs identiques dans les deux autres préparations froides au caviar.
En plat nous avions choisi, pour moi: le turbot et pour mon conjoint: les ris de veau. Il a adoré le tout et a tout mangé rapidement. Moi j’étais déjà très rassasiée par mon entrée et j’avoue avoir eu du mal à tout finir. Cela faisait deux assiettes avec un morceau de turbot plus l’accompagnement. C’était trop ! Je sais c’est rare de dire ça quand c’est bon mais là pour le coup moi qui avais hâte de savourer mon dessert j’ai dû demander une pause de 15 minutes avant de poursuivre.
Nous avions un bon vin Margaux de 2002 pour accompagner notre repas.
Puis arrivent les desserts !! Mon chéri avait choisi le grand classique du chef: la pomme pétillante sous son globe de sucre !! ça lui a rappelé les sucreries qu’il mangeait avec les petites billes qui claquent sur la langue ! Mais il n’a pas pu manger toute la partie sucrée qui entourait ce divin mélange pétillant !
Quant à moi qui né suis pas très dessert j’ai eu la bonne surprise de voir le Paris-​Brest, mon dessert préféré mais je vous rappelle que je n’avais plus fin aussi j’ai bien eu du mal à l’apprécier. Dommage, il était joliment décoré de feuilles d’or et de petites boules de dragées croquantes. Par contre la pâte à choux était un peu dure et sèche pas moelleuse. C’est vraiment le seul tout petit bémole de ce magnifique repas.(Et les petits cafés à 11 EUR, ça aussi c’était un peu cher les deux gorgées). Mais bon, comme dit mon mari, on paye un ensemble de prestations, il né faut pas regarder dans le détail ! ça c’est un parole d’homme ! hihi…
Nous étions conquis par ce repas et y retournerons avec grand plaisir. Nous n’avons malheureusement pas rencontré Frédéric Anton. Je suppose qu’il doit être épuisé. Entre tenir son restaurant et les tournages de Masterchef 2. C’est un personnage très charismatique. J’aurai bien aimé lui parler.
(pour les petits potins: Virginie (candidate de masterchef saison 1 n’y travaille plus. Elle se serait mise à son compte, en tant que chef à domicile !!) A suivre…

Absolument exceptionnel. Cela faisait plus de 5 ans que je n’y étais pas retourné; ma dernière expérience ayant été décevante.
Tout d’abord le lieu: tout a été refait dans le respect de l’architecture d’origine mais avec une décoration beaucoup plus contemporaine. En plein coeur du bois de Boulogne, on se sent tout de suite transporté dans un îlot de verdure hors du stress urbain parisien.
Côté service, rien à dire c’est sans faute, mais attendu pour ce niveau de prix.
Côté cuisine, là c’est le grand art! Créativité, mais respect du produit et accommodations tout en finesse. On vit une véritable expérience culinaire et sensorielle avec l’originalité de déguster une variation en 3 cuissons d’un produit pour le plat principal (par exemple autour des produits suivants: homard, ou agneau, ou canard,). Bouquet final fabuleux au niveau des desserts (notamment ceux à la fraise des bois exceptionnel).
Bref un des sommets de la gastronomie française grâce au chef Anton. Franchement c’est rarement le cas, mais là du coup les prix sont justifiés

Certainement pour moi le meilleur restaurant parisien pour différentes raisons.
Tout d’abord, le cadre est magnifique, reposant, détendant.
Le service y est irréprochable, toujours serviable et à l’écoute.
And «last but not least», la cuisine est tout simplement somptueuse, les différentes saveurs s’entremêlent comme seuls les grands chefs savent le faire.

Oui je l’ai fait!
Je n’ai pas payé et pour cause, c’était le repas de fin d’année de la boîte mais je pense arriver à convaincre mon jule d’y retourner en amoureux. On est loin du repas à thême de la cantine, les assiettes sont soignées, bien servies et les recettes originales. Bravo Lenôtre d’avoir su laisser aux chefs leur autonomie.

Caché au milieu de la foret tel un écrin, le Pré Catelan est aussi impressionnant de l’extérieur que de l’intérieur (belle rénovation de PY Rochon). Avec une cuisine aussi bonne que belle, Le Chef Anton se démarque par son originalité, sa présentation et sa connaissance des produits ! La salle est magistralement orchestrée par une magnifique brigade sous l’oeil attentif de Mr Cheveau !
Bref on s’y régale, on s’y repose et on apprécie ce joyeux à sa juste valeur !
Surtout n’oubliez pas le livre de cuisine de Frederic Anton, un chef d’oeuvre !
En revanche né faite pas comme moi qui ai choisi un repas un peu trop copieux ! (os à moelle, lièvre à la Royale)

In a beautiful pavillion in the Bois de Boulogne, this restaurant is fabulous. Start with an empty stomach but a full wallet. Everything is served by threes — the sardine starter is in fact three starters (at 70 euros.), for example. Give it a go!

Bois de Boulogne, un petit ilot de tranquillité au milieu d’une certaine agitation nocturne
Le cadre est une succession de plusieurs salles qui permettent un ambiance chaleureuse, velours et tissus sont là pour créer de la chaleur.
Une clientèle business, d’amoureux (demandez les petites banquettes en velour pour être coté à coté) ou d’amis, tout cela se marie fort bien.
Il faut se laisser porter par les recommandations et garder une place pour les desserts qui sont exeptionnels !
Bien sur très très cher mais c’est parfait

Evidemment c’est une belle expérience. Si vous prenez le Mille-​feuilles en dessert vous n’en croyez pas vos yeux.
Il est énorme, genre 30 cm de longueur, 20 en largeur et en hauteur.
Le cadre est trop solennel pour moi.
Je trouve ce genre d’endroit un peu suranné.

Une adresse prestigieuse dans un cadre verdoyant et luxueux sert d’écrin pour la haute gastronomie d’un chef éblouissant. Tout concours ici aux plaisirs des clients, à commencer par un accueil et un service remarquables.

Mon plus beau souvenir gastronomique La cadre magique (classé monument historique !), le service prévenant mais discret, la cuisine surtout !!! Tellement bon et tellement beau !!! La finesse des accords, les gôuts qui retent en bouche, la perfection des assiettes
J’ai eu la chance de dîner dans plusieurs 3 mac’ et celui reste sans conteste mon préféré, à tout point de vue.