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,
Crusty Turnip leaf, Fresh foie gras à la fleur de sel
110 Euros

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

Scallop
Apple cider sauce,
Crushed and roasted Walnuts
Poeled, Green Lemon peels and French Caviar,
Tripes à la “Mode”
120 Euros

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

MENU

Langoustine
Prepared in Ravioli, Cream of Foie gras, Fine gold leaf jelly,
Cream of Celery, Sea Urchin and Nori seaweed,
Roasted, puffed rice, White Truffle and Parmesan cheese
130 Euros

Cep
Crispy Tart, Sweet onions confits,
Onion Soup “en gelée”, Cep mushrooms, old Parmesan,
Zephyr and crispy bread
130 Euros

Lobster
“Sur la Poule”, Tarragon flavor,
Caviar Gelée, Homardine,
Duck foie gras Salad and Green Apple
150 Euros

Salmon
Smoked in cherry tree wood, Confit, Sorrel,
Crackers, Lime, onion pickles, vinegar and dill flavour,
Grilled, Sauce “Genevoise” and Juniper berry
135 Euros  

Cod
With Seaweed, Butter with Lime zest,
Moist and Crispy Brandade,
Razor Clams, Little leeks and “Jus Gras”
130 Euros

MENU

Veal Sweetbreads
Cooked in a Casserole,
Wild mushrooms Royale,
Crusty, Cédrat zest, “Bagna Cauda” sauce, anchovy
130 Euros

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

Squab
Roasted, Dates, Crispy Semolina and Chickpeas,
Thighs in small merguez sausages,
Strong warm Flan, Cabbages au jus
125 Euros

Hare à la Royale
The Way to “Senateur Couteaux”,
Fresh Pasta with truffle, “Jus Gras”
125 Euros

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Cheese
Fresh and Aged
35 Euros

DESSERTS

Christelle Brua
Best Restaurant Pastry Chef of the World


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

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

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

Pear Belle-Hélène
Caramelized pear, bitter chocolate flan,
With Vanilla ice cream
40 Euros

LE MENU DU PRÉ

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

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

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

Salmon *
Smoked in cherry tree wood, Confit, Sorrel

Veal Sweetbreads *
Cooked in a Casserole,
Wild mushrooms Royale

Cheese *
Fresh and Aged

Pear Belle-Hélène *
Caramelized pear, bitter chocolate flan,
With Vanilla ice cream

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


280 Euros
Menu to order before 9.30 pm
6 courses Menu for 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
Figs compote, light “Praline and Pecan” Cream

or

Café Liégeois
Creamed and ice cream Expresso, Vanilla Zephyr


140 Euros