NEW YEAR'S EVE MENU

LANGOUSTINE
Thin jelly made of Prunier caviar

BLACK TRUFFLE
Parmentière cream

SCALLOP
Mellow, in a crispy Tart,  Cream of White Alba Truffle

SALMON
Smoked in Cherry wood, Confit,
"Orange and carrot",  thin coriander sugar leaf
 
LOBSTER
On the goose, made of tarragon, American style
 
VENISON
With Foie Gras, Black Truffle,

FREE-RANGE CAPON
Spit-roasted, Foie Gras, vin Jaune and Black Truffle,
Hot and spicy pomegranate custard

CHEESE SOUFFLE
Old Comté, Black Truffle
 
SUGAR COATED CHESNUT
Crispy, chesnut zephyr, sticks
Clementine, Bourbon vanilla ice-cream
 
Coffee and miniature pastries

 
€680 (incl. VAT) per person
(drinks not included)

For reservations please call 01 44 14 41 14


LA LISTE 2018

The results for la Liste 2018* are finally in !
The whole team of le Pré Catelan is very pround to announce that, this year, the restaurant scored the 6th place !

*La liste has the ambition to be the ultimate gastronomic selection for international travellers.

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