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One of the b-Best and Refined 3 Star Michelin Restaurant at Le Pré Catelan Fine Dining Paris France €262pp ($286pp)
Le menu du Pré – 11 courses Orsay Menu
As Caviar, Olive, upside-down tart
Japanese Pearls course
As a ((Risotto)), Mushroom cream and parmesan
Soup flavored with Fennel
Raw, nuts vinegar, Smoked mustard
Ravioli, Duck foie gras, thin gold jelly
Smoked in cherry tree wood, Confit, Champagne Zephyr
A la Royale, the way to ((Sénateur Couteaux))
Steamed Soufflé, Autumn truffle
Sablé, Honey ice cream
Bitter Cocoa pie, Pistachio Ice cream
Set within the Bois de Boulogne, the superb Napoleon – III pavilion installed here since 1905 is easily recognisable. In this dream location.Frédéric Anton works wonders: the precision and rigour passed on by his mentors (who include Robuchon) are his signature, along with his taste for original pairings – topped off by a prestigious wine cellar and perfect service.
Chef Frédéric Anton is driven by a passion for cooking and an immoderate taste for quality and beauty. His cuisine is a ‘cuisine d'auteur’, complex without being complicated, brilliant but not demonstrative.
His very graphic, modern compositions propose the same product in a variety of presentations.
Each dish is, first of all, a source of amazement for the eyes and aromatic euphoria culminating in an explosion of flavors, an encounter, a dialogue, an adventure, an imaginary world: a cuisine as strong as a certainty. Chef Frédéric Anton proposes a cuisine at once subtle and generous, revealing the best of every ingredient, exalting aromas and flavors.
Please visit our others famous Michelin Starred restaurants:
Le Louis XV Alain Ducasse Monaco
Guy Savoy Paris https://youtu.be/YAe8HdYLHBs
Le Cinq Paris https://youtu.be/Z5AeOkbCHGc
Restaurant Gordon Ramsay https://youtu.be/0kY_ITN-2yQ
Fat Duck https://youtu.be/Oz4ox-jUJJ8
Alain Ducasse at Dorchester London https://youtu.be/isYKLOh0O_I
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0:00 Bois de Boulogne Paris, France
0:44 Eggplant As Caviar, Olive. upside-down tart
1:03 Japanese Pearls As a Risotto Mushroom cream and parmesan
1:19 Crab Soup flavored with Fennel
1:44 Scallop nuts vinegar, Smoked mustard
2:33 Langoustine Ravioli, Duck foie gras, thin gold jelly
3:24 Salmon Smoked in cherry tree wood, Confit, Champagne Zephyr
3:53 Caviar Champagne Sorbet
4:22 Hare A la Royale, the way to Sénateur Couteaux
5:07 Cheese Steamed Soufflé, Autumn truffle
5:48 Pollen Sable Honey ice cream
6:31 Chocolate Bitter Cocoa Pie, Pistachio Ice Cream