FRÉDÉRIC ANTON

In charge of the Pré Catelan since 1997, Frédéric Anton is considered an emblematic figure of French modern Cuisine.
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FRÉDÉRIC ANTON

In charge of the Pré Catelan since 1997, Frédéric Anton is considered an emblematic figure of French modern Cuisine.
LEARN MORE

FRÉDÉRIC ANTON

In charge of the Pré Catelan since 1997, Frédéric Anton is considered an emblematic figure of French modern Cuisine.
LEARN MORE

PORTRAIT

As a child, Frédéric Anton dreamed of becoming a cabinetmaker. Nevertheless he went on to choose cooking and began his career in 1983 working under Gérard Veissière. He worked alongside many great chefs including Robert Bardot and Gérard Boyer, later becoming head chef for Joël Robuchon until 1996.
It was in 1997 that Le Pré Catelan came to him with the offer to take over the reins of its gourmet restaurant. Putting his heart and soul into the project, by 1999 he had already earned a second star. But this was just one step. He was now considered one of France’s greatest chefs. In 2000, he won the “Meilleur Ouvrier de France” competition.
Then, in 2007, came the consecration when this brilliantly talented man was awarded a 3rd star in the Michelin Guide. Frédéric Anton excels at creating the subtlest of sensations. His way of fixing flavors and exalting aromas, flatters the palate, and from the first bite one can appreciate all the generosity of his cuisine.

FREDERIC ANTON'S CUISINE

Chef Frédéric Anton is driven by a passion for cooking and an immoderate taste for quality and beauty. His cuisine is a ‘cuisine d'auteur’, complex without being complicated, brilliant but not demonstrative.
His very graphic, modern compositions propose the same product in a variety of presentations.
Each dish is, first of all, a source of amazement for the eyes and aromatic euphoria culminating in an explosion of flavors, an encounter, a dialogue, an adventure, an imaginary world: a cuisine as strong as a certainty.
Chef Frédéric Anton proposes a cuisine at once subtle and generous, revealing the best of every ingredient, exalting aromas and flavors.