Le Pré Catelan Review

Le Pre Catelan in the Bois de Boulogne is known as the best among the ten Mi San restaurants in Paris. It is surrounded by green trees and is quiet and comfortable. Chef Frédéric Anton is very popular in France and is known as the "national chef". The actual experience is quite mediocre. The dishes are of three-star level but not outstanding. Sweetbread is well processed, and the dessert "Green Apple" is quite interesting with popping candy in it. My friend said that the service of this restaurant is the worst among the three-star restaurants in Paris, but I disagree. In terms of cost performance, it is not bad among the three-star restaurants in Paris~

Last night, I had dinner at Le pre catelan, a Michelin three-star restaurant in the Bois de Boulogne. The environment is beautiful, but the quality of the food and the service are much worse than the last time I went to ÉPICURE. Only two rare dishes and one dessert were outstanding. The cod and chicken rolls were so bland that everyone left a lot on their plates. Looking forward to the next three-star restaurant.

Although the transportation is not very convenient, this is undoubtedly the best high-end restaurant in Paris. In terms of time and space, it is like returning to a paradise. The beauty of the "Belle Epoque" in Paris more than 100 years ago is perfectly reproduced here - elegant architecture, fascination with nature, exquisite French cuisine, and table manners that emphasize pomp. The improvement in modern techniques and tastes is just right, without being too dominant. The tone of traditional French cuisine can be clearly felt to be deliberately retained: whether it is the large amount of cream used from beginning to end, or the magnificent cheese cart (there are as many as 26 kinds of cheese!), and the waiters with clear division of labor and attentiveness.

1. A three-star Michelin restaurant in Paris, molecular cuisine. 2. Very, very difficult to book, the most expensive Michelin restaurant I have ever been to. 3. There are many good vintages of wine, if you order wine, be careful to control your budget. Rich people please ignore it. 4. The restaurant is located in a single-family villa in the 16th district, with a beautiful garden and an elegant and charming environment. The tables in the restaurant are far apart, with good privacy, and a dress code. 5. Very delicious, changed my prejudice against molecular cuisine. Recommended for people who like food to try.

Le Pré Catelan, the perfectionist in the forest, Chef Frédéric Anton, 3 Michelin stars since 2007 In 1997, Lenôtre's Le Pré Catelan restaurant offered an olive branch to 33-year-old Frédéric Anton. Before that, he had worked for the famous chef Jöel Robuchon for 7 years. French chefs all over the world know how terrible it is to work in Robuchon's restaurant, let alone in his home restaurant in Paris. Frédéric Anton knew that his chance had come. With the skills he learned from Robuchon, he could make this previously obscure restaurant a "turnaround". And he no longer had to live in Robuchon's shadow, Le Pré Catelan would give him the opportunity to shine. Although he worked for others, it promised to put Frédéric Anton in the front and become the soul of the restaurant. The next year he won 2 stars. After a long 8 years, he finally won 3 stars in 2007. In 2000, he also became an MOF, and his collar was blessed. Le Pré Catelan is located in the Bois de Boulogne in the western suburbs of Paris. The scenery is so beautiful that it makes the other nine three-star restaurants in Paris pale in comparison. The building was built in the mid-19th century, with a typical "Belle Époque" style. Is there anything better than having lunch outdoors in the summer? He studied under the world's most stringent chef Robuchon, who is also extremely strict, paying attention to details such as the position and size of the last drop of sauce when arranging the dish. He requires dishes to be rich but not complicated, and beautiful but not formal. All embellishments cannot be deliberate, but must be based on taste considerations first. Sea urchin soup embellished with caviar, celery and sea urchin: curry-flavored eggplant, fried onions and caviar. Good mix and match. The "Japanese pearls" made with Italian rice are actually the pearls in the bubble tea we drink, made of tapioca flour, cooked with truffles, cheese and gravy. He is also good at presenting different ways of eating the same ingredient at the same time, such as the "repertoire" of eating more bone marrow. The recipe changes according to the season, and now pepper and mushroom flavors are served at the same time. And four ways to eat scallops: Since it is a restaurant under Lenôtre, the dessert must be good. This dessert called "Apple" has a green crispy crust filled with cream mousse and ice cream. The presentation and photography have pushed the chef to the limit. Le Pré Catelan What to eat: One ingredient, multiple ways of cooking, natural beauty of the forest Price: Lunch set 130 euros, dinner set 280 euros/220 euros

This is a very high-end restaurant in Paris, France. The service here is very thoughtful, and the menu has Chinese annotations. Every French meal produced here is very classic. After being carefully cooked by the chef, the taste is just right and very good. Paired with the fragrant coffee here, it is really delicious and worth tasting.

You need to make an online reservation in advance, but it is not difficult to make a reservation. We made an appointment three weeks in advance. This Michelin three-star restaurant is located in the wealthy area of ​​Paris, far from the subway station, so it is recommended to take a taxi or drive there. We booked dinner, and the restaurant service was very thoughtful. Although the English spoken by the French was sometimes a little difficult to understand, they also explained the dishes with body language. We ordered a set meal. As long as one person at a table orders the set meal from the menu, the rest of the people must also order the set meal. However, the set meal is really large for one person, and some dishes will come with two plates. When serving here, sometimes 4 waiters will come, two are responsible for carrying the plates, and two senior waiters are responsible for opening the plate cover. After serving a dish, they will tell you what the dish is made of. Before the dessert, a cart of cheese will be pushed in front of you, but cheese is really not used to it. . . Among the desserts, I prefer the two desserts made of lemon from CITRON. The more famous one here is pomme, a green apple-shaped dessert with wine-flavored desserts + popping candy, which is very distinctive.