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| Le Pré Catelan by Federic Anton |
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| Seating area |
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| Grandeur dining room |
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| Candle is light upon arrival |
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| Tableware |
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| Aperitif choices |
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| Larmandier Bernier 2007 Champagne |
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| Le Pré Catelan Menu |
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| Two types of butter/beurre |
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| Salted Butter |
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| Celeriac Puree Amuse Bouche |
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| Le Crabe / Parfum au curry, creme legere, soupe au fenouil |
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| Caviar Galore |
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| Caviar and Crab |
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| Studying the wine menu |
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| Chassagne Montrachet 1st Cru 2011 |
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| excellent wine |
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| Le Langoustine - Preparee en ravoili, creme de le foie gras, fine gelee a la feuille d'or |
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| Le Cabillaud - aux algues, beurre aux zestes de citron vert |
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| World's Best Mashed Potatoes |
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| Le Ris de Veau - Cuit en casserole, champignon poeles aux herbes |
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| Chef Federic Anton |
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| Sweetbread and jus |
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| Les Fromages - frais et affines |
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| Hard cheeses |
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| Bread to accompany cheese |
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| Tomme de savoie, roquefort |
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| Amazing work of art - Le Citron, comme une tarte, meringue croustillante and sorbet basilic |
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| le petite trois |
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| Hazelnut Choux Pastry |
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| Valet Service |
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Le Pré Catelan is by far my favorite 3 Michelin Stars restaurant in Paris. Before I get to that, the baffled me were intrigued by the location of the restaurant. Driving through the forest with hookers of Paris on the side curb, doing whatever it takes to allure, horny man in their cars to pick them up was exhilarating culturally to me. Makes no sense that a posh fine dining restaurant budding in a forest full of cheap whores. The total opposite is what makes it mind boggling. The restaurant itself was a challenge to find, the GPS just won't led me there in the beginning. Before I derailed on the story getting to the restaurant, back to the quality of the food and service which were impeccable. I am pretty much immunized after wine and dine at a long list of establishment, frankly, nothing can surprise me anymore. This place is about everything done right, from the menu, service, down to the valet parking.
Gladly made it on time and dinner began with a flute of champagne. Precisely no fault through out the dinner. Caviar and bisque was exquisite, the light consomme jelly wrapped langoustine ravioli with foie gras broth was divine. The sweetbread and jus with wild mushrooms and cod with beurre blanc sauce compliments with world's best mashed potatoes were perfect.
Stuffed by the amount of duo plates, nothing is going to stop me from having my fromage course. I was feeling adventurous, had Roquefort and other rotting pungent cheese specimen. The basil sorbet , lemon fresh cream and meringue was symphony to my tastebuds.
Making table reservation is highly recommended, I can't wait to go back to have dinner here.
Pictures by MSW
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