NEW YEAR'S EVE MENU

CRAB
Prepared as a tartlet, seasoned with Curry,
Lime and Aquitaine Caviar
 
SCALLOP
Cooked “au Plat”, Cream of puffed and caramelized Rice, White Alba Truffle
 
LANGOUSTINE
Crispy, in Cuttle Fish ink,
“Tone on Tone”
 
LOBSTER
Roasted with Madagascar vanilla
 
SALMON
Smoked in Cherry wood, Confit, fresh Wasabi Cream
 
FREE-RANGE CAPON
Spit-roasted, Foie Gras, vin Jaune and Black Truffle
 
BRIE DE MEAUX
Creamy, with Black Truffle
 
HAZEL NUT
Crispy chocolate Gavotte,
light praline Cream, Pears with Salted butter Caramel
 
Coffee and miniature pastries

 
€600 (incl. VAT) per person
(drinks not included)

For reservations please call 01 44 14 41 14


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 (wines included) : 400 €
Dinner for two (wines included) : 640 €
Magical Evening for two (wines included) : 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