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.

This is one of the most luxurious restaurants in Paris. The caviar there is very famous. It is black and you can tell it has been pickled for a long time. It tastes very delicate, but it is very nutritious and a little expensive.

Although the traffic is not very convenient, this is undoubtedly the best high-end restaurant in Paris, and in terms of time and space, it is like returning to the paradise. More than 100 years ago, the beauty of Paris' "beautiful times" was perfectly reproduced here with magnificent architecture, a fascination with nature, exquisite French cuisine, and table manners. Modern techniques and taste improvements are just right, without the buzz, the tone of traditional French meals can be clearly felt deliberately preserved: whether it is a lot of cream used from beginning to end, or a full cheese cart (there are 26 kinds of cheese!), and the division of labor is clear, Attentive waiters.

1. Paris Michelin Samsung restaurant, molecular cuisine. 2. Very, very difficult to book, is the most expensive Michelin restaurant I have ever eaten. 3. There are many good wines in good years. If you order wine, pay attention to control the budget. Local tyrants please ignore. 4. The store is located in a single-family villa in the 16th district, with a beautiful garden and elegant and charming environment. The restaurant table is far apart, private and has a dress requirement. 5. Very delicious, changed my bias against molecular cuisine. It is recommended that people who like food go to try it.

Le Pré Catelan Forest perfectionist chef Friédéric Anton, 3 Michelin stars since 2007 1997, Lenôtre's Le Pré Catelan restaurant has offered an olive branch to 33-year-old Friedéric Anton, who has been working with chef Jöel Robuchon for seven years. French chefs around the world know how scary it is to work at Robuchon's restaurant, not to mention at his Parisian restaurant. Friedéric Anton knows his opportunity is up. With his skills from Robuchon, he can make the once-unknown restaurant "salted fish turn over" and he no longer needs to live in Robuchon's shadow, Le Pré Catelan will give him the chance to shine. Although working for people, he promised to put Frédéric Anton in front of the curtain and become the soul of the restaurant. The next year he won 2 stars. After a long eight years, he finally received 3 stars in 2007. In 2000, he also became a MOF, and the collar was opened. Le Pré Catelan is located in the Boulogne forest on the western outskirts of Paris, and the scenery is so beautiful that the other nine 3-star restaurants in Paris are unrelated. The building built in the mid-19th century is typical of the "good times" style. Is there anything better than lunch outside in the summer? From Robuchon, the world's toughest chef, he is equally harsh, detailing the location and size of the last drop of sauce when the plate is placed. He requires dishes to be rich but not complicated, beautiful but not formal. All embellishments cannot be deliberately done, they must be first considered by taste. Sea urchins with caviar, leeks and sea urchins: curry-flavored eggplant with fried onions and caviar. Good mix. The "Japanese pearl" of Italian rice is actually the pearl of our pearl milk tea, cassava powder, truffle, cheese and gravy. He is also good at presenting different ways to eat the same ingredients at the same time, such as the "repertoire" bone marrow. According to the seasons, the practice is different, and now the pepper and mushroom flavors are served at the same time. And the scallop four: Since it is a restaurant owned by Lenôtre, dessert is definitely not wrong. This dessert called "Apple", green crispy inside is cream mousse and ice cream. The plate and photography have forced the chef to the end. Le Pré Catelan What to eat: a variety of ingredients to eat, forest natural beauty Price: lunch set 130 euros, dinner set 280 euros / 220 euros

This is a very high-end restaurant in Paris, France, the service is very thoughtful, the menu has Chinese annotations. Every French meal produced here is very classic, after the chef's careful cooking, the taste is just right, very good, with the strong coffee here, really delicious, it is worth coming to taste.

Need to book online in advance, but it is not difficult to book, we booked three weeks in advance. The Michelin Samsung restaurant is located in the rich 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 French speak English occasionally a little bit, they also explain the dishes in conjunction with body language. We ordered a set meal. As long as one person ordered a menu package on a table, the rest of the people must also order a set meal. But the package is really enough for one person, and some dishes will come with two dishes. Here, sometimes four waiters will come, two are responsible for the plate, and two senior waiters are responsible for the DUANG opening the plate cover. After serving a dish, tell you what it is. Before dessert, a car of cheese will be pushed in front of you, but the cheese is really not used to eating. . . In dessert, I prefer the two desserts made by CITRON lemon. The more famous here is pomme, a green apple-like dessert, which is a sweet taste of wine + jumping sugar, which is very special.