THE MENU

Enjoy an exceptional gastronomic experience, and savor the one-of-a-kind gourmet cuisine by Frédéric Anton, before giving in to the temptation of a dessert by Christelle Brua.
LEARN MORE

THE MENU

Enjoy an exceptional gastronomic experience, and savor the one-of-a-kind gourmet cuisine by Frédéric Anton, before giving in to the temptation of a dessert by Christelle Brua.
LEAN MORE

THE MENU

Enjoy an exceptional gastronomic experience, and savor the one-of-a-kind gourmet cuisine by Frédéric Anton, before giving in to the temptation of a dessert by Christelle Brua.
LEARN MORE

MENU


Duck Foie Gras
Seasoned with spices, Cream of Foie gras and Turnip
“Fat” Duck bouillon, Seasoned with Coriander
100 Euros

Crab
Light Dill cream, French Caviar,
Crab Salad, lightly peppered Grapefruit, “Thai” flavors
Soup flavored with Fennell
105 Euros

Scallop
Apple cider sauce,
Crushed and roasted Walnuts,
Poeled, Green Lemon peels and French Caviar
110 Euros

Sea Urchin
Small soft Custard Tart, light Celery fumet,
Thin Jelly of Paprika, served in its test,
Avocado and Caviar
105 Euros

MENU

Marrowbone
One, seasoned with black Pepper and grilled “en Coque’,
The other, stuffed with Ceps Mushrooms and Cabbage Purée,
Stewed in Roasting juices
95 Euros

Celery
Young turnip, baked in Salt crust, with White Truffle, Perfume of Cinnamon,
Crispy Tart, Sweet onions confits
130 Euros

Lobster
“A l’Américaine’, preserved Turnips,”Mayonnaise Lobster”
Lobster, Jelly with French Caviar
 145 Euros

Sea Bass
Cooked “au Naturel’, Melted Butter, French Caviar,
Carpaccio, Virgin Oil flavored with Espelette Pepper,
Marinière of Cockles with Mustard grains
130 Euros 

Langoustine
Prepared in Ravioli,
Served in “Pepper and Mint” Olive Oil Bouillon,
Fried Langoustine Nem,
Romaine Sauce and roasted Peanuts, Thai Basil Curry
125 Euros

Cod
With Seaweed,
Butter with Lime zest,
Moist and Crispy Brandade
120 Euros

MENU

Veal Sweetbreads
Cooked in a Casserole,
Sautéed mushrooms with Herbs,
Caramelized onions, Tetragone,
“Jus Gras’
 125 Euros

Lamb
Roasted “Pepper and Sage”,
Lamb confit,
Goat’s Cheese Ravioli
125 Euros

Squab
Roasted, Dates and Crispy Semolina,
Cabbage and Foie Gras,
Confit Thighs, Buttered Cabbage, “Jus Gras’
115 Euros


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Cheese
Fresh and Aged
32 Euros

DESSERTS

Chrystelle Brua

Paris-Brest
Quince compote, light “Praline and Pecan” Cream
40 Euros

“Expresso” Coffee
In a Zabaglione, whipped Ganache,
“Brûlée” Ice Cream, crushed Almonds
40 Euros

Apple
Puffed and crispy,
Caramel Ice Cream, Cider and sparkling Sugar
45 Euros

Lemon
Like a Tart, Crispy Meringue, Basil Sorbet
40 Euros

LE MENU DU PRÉ

Crab
Light Dill cream, French Caviar,
Soup flavored with Fennell

Japanese Pearls
“Risotto” with Parmesan and “Jus Gras’, Truffle Cream

Langoustine
Prepared in Ravioli,
Cream of Foie gras, Fine gold leaf jelly

Cod
With Seaweed,
Butter with Lime zest,
Mashed “Ratte” Potatoes

Veal sweetbreads
Cooked in casserole, Juniper Berry and lime cream,
Young Turnip

Cheese
Fresh and Aged

Lemon
Like a Tart, Crispy Meringue, Basil Sorbet

Paris-Brest
Quince compote, light “Praline and Pecan’ Cream


280 Euros

ORSAY MENU

Crab
Light Dill cream, French Caviar,
Soup flavored with Fennell

Japanese Pearls
“Risotto” with Parmesan and “Jus Gras” Cream of Truffle

Cod
With Seaweed,
Butter with Lime zest,
Mashed “Ratte” Potatoes

Veal sweetbreads
Cooked in casserole, Juniper Berry and lime cream,
Young Turnip

Cheese
Fresh and Aged

Lemon
Like a Tart, Crispy Meringue, Basil Sorbet


220 Euros

A LUNCHEON AT LE PRÉ CATELAN

Duck Foie Gras
With Port, Cream of Foie Gras and Turnip

or
 
Crab
Crab Salad, lightly peppered Grapefruit, “Thai” flavors
Soup flavored with Fennell

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Veal Sweetbread
Cooked in a Casserole,
Sautéed Mushrooms and “Jus Gras”
“Jus Gras”

or

Cod
With Seaweed,
Butter with Lime zest

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Cheese
Fresh and Aged

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Paris-Brest
Quince compote, light “Praline and Pecan” Cream

or

Chestnut
“Glacé”, Vanilla Cream, Old Rhum Zephyr

130 Euros