LE PRÉ CATELAN
A Napoleon III style house nestling in the heart of the Bois de Boulogne, where the white tablecloths and cool trees exude a summer feel… the stage is set. Cuisine-wise, Frédéric Anton is demanding, meticulous and passionate about regional produce and a lover of unexpected combinations. His talent rapidly gained him a deserved reputation and helped to rank this lovely restaurant in the “Ivy League”. We so rediscover with happiness the Tomato, the Sea urchin, the Bone in marrow or still the famous Christelle Brua’s Apple puffed sugar, winner of Valrhona Les Grandes Tables du Monde prize world’s best restaurant pastry chef.