The Pré Catelan Celebrates its 10th anniversary at the top of gastronomy !

The last prize list revealed by the Michelin Guide is a special one for the Pré Catelan.
Indeed, it emphasizes that the Pre Catelan got three stars, the highest prize, for ten years in a row !
Frédéric Anton is also celebrating his 20th birthday officiating in the Pré Catelan's kitchen...

GIFT BOX

Offer a gourmet and exclusive experience ​in our restaurant, Le Pré Catelan, thanks to our new gift box.
This elegant box is a promise to discover new and unique savors.

Lunch for two : 400 €
Dinner for two Coffret : 640 €
Magical Evening for two : 840 €

Contact :
Jean-Jacques Chauveau
Tél : 01 44 14 41 14

RECIPE : THE VENISON

Discover our recipe...

RECIPE : THE SCALLOP

Discover our tasty recipe...

RECIPE : THE ASPARAGUS

Poached white asparagus ‘à la polonaise’, hollandaise sauce

Main ingredients (4 servings)
White asparagus (+22): 4 pieces
Hard-boiled egg: 1 piece
Chives: ¼ bunch
Coarsely ground pepper: 2 g
Green asparagus: 2 pieces
Butter: 20 g

RECIPE : THE ZUCCHINI

Sautéed courgette with almonds, curry powder, peppermint and chorizo

Main ingredients (4 servings)
Gray courgette (violin): 2 pieces (500 g)
Olive oil: 30 g
Almonds: 80 g
Curry: 4 g
Peppermit: 10 leaves
Chorizo: 80 g
Garlic: 1 clove
Salt/pepper: To taste
Chicken stock:20 g

THE FIRST MORELS AT LE PRE CATELAN

Sautéed, preserved garlic and shallots, romaine heart and spring onions
Serves 4

Main ingredients
Yellow morels: 300 g
Butter: 40 g
Olive oil: 20 g
Preserved shallots: 35 g
Preserved garlic: 15 g
Chopped chervil: ¼ bunch
Romaine heart: 1 piece
Thai garlic flowers: 8 flowers
Spring onions: 1 piece
Chicken stock: 40 g

THE COLLECTION OF BOOKS BY FRÉDÉRIC ANTON

Discover all the legendary recipes that have made the reputation of Le Pré Catelan his book: “Anton, Le Pré Catelan”, a gastronomic volume voted Best Chefbook at the 2009 World Cook Book 2009 Awards. Discover also the collection that includes more than 100 recipes by product: “Petits Gâteau”, “Tartes”, “Pommes de terre” and “Riz”, or the “Best of” to recreate, step by step, the essential recipes of Le Pré Catelan.