NEW YEAR'S EVE MENU

SCALLOP
Thin slices, nuts vinegar, smoked Foie gras, gold leaf

OYSTER
Soft flan, Champagne and Osciètre Caviar

CRAB
Naturally cooked, Cocktail sauce, Caviar

LOBSTER
Cooked in a Bouillon « comme une Poule au Pot », White Truffle

SALMON
As a « Coulibiac Moderne »

CAPON
Roasted, « Croquette » with vin Jaune, Black Truffle and jus gras

RAVIOLI
Goat cheese, Black Truffle cream

CHESTNUT
Glacé, Old Rum ice cream

MANDARINE
Crispy, Almond, Marmelade Perfumed with Coriander,
Mandarine leaves Zéphyr

Coffee and Mignardises
750 € per person (without drinks)

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 :
Thierry Pruvot
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