iconActivityiconArrowBackiconArrowBottomiconBasketiconBasket2iconBasketGastroiconBubbleSingleiconBubbleSpeechiconCalendariconCalendarCheckiconCheficonConciergeiconDestinationiconFacebookiconFavoritesiconFlowersiconGooglePlusiconHistoryiconHomeiconHoteliconHouseRCiconHouseRC2iconInstagramiconInvitationiconLabeliconLinkediniconListiconLockiconLogouticonLysRCiconMailiconMedalPlusiconMembersiconMobileiconMoodboardiconNotesiconPhoneiconPieiconPinteresticonPresentationiconPressReleaseiconPrinticonRefreshiconResaiconRestauranticonRoute1234iconSearchiconSettingiconShareiconTagiconToqueiconToqueDrawingiconTrashCaniconTwittericonUsericonViewListiconViewMapiconVillaiconWaiterDrawingiconWineDrawingiconXperience
About Relais & Châteaux
Discover gourmet restaurant and luxury hotels all around the world.
Discover all our Chefs
Relais & Châteaux Chef

Frédéric Anton

Relais & Châteaux Chef

Frédéric Anton
Le Pré Catelan
Member Relais & Châteaux from 2006
Bois de Boulogne
75016 Paris
France

RESTAURANT

Le Pré Catelan

Menus 130 EUR s.i. (lunch), 130-280 EUR (lunch and dinner) Carte 200-250 EUR s.i.

Check restaurant details




Terminology : t. = tax - s.n.i = services excluded - s.i = services included


STORY OF A CHEF

I started my career in 1986 in Lille at Le Flambard with Robert Bardot. Then I went on to Les Crayères with Gérard Boyer in Reims, and then became chef de cuisine with Joël Robuchon, where I stayed for seven years, until 1996. In 1997, I became chef of Le Pré Catelan and in 2000 I was awarded the MOF (Best Worker of France) accolade. I am from the Vosges, a region known for its work ethic and I like rigour and precision. My cuisine is simple, flavourful and sophisticated. I try to discover harmonies of flavours and this is my philosophy: even if perfection is not of this world, that’s no excuse not to try to attain it.

LANGOUSTINES - WHERE DO YOUR LANGOUSTINES COME FROM?

Ours are from Brittany. They are a real delicacy, with a fine, subtle taste of the sea, and must be used when they are fresh, firm and glossy. They have always been a part of the menu at Pré Catelan.

 

LANGOUSTINES - HOW DO YOU COOK THEM?

They can be sautées, stuffed in ravioli, or given a crunchy texture. Personally, I make langoustines in ravioli, served in a pepper and mint-flavored olive oil broth. The mint infusion is their best accompaniment. At home, I make them poached, shelled by hand and served with a plain, simple mayonnaise.

 

Relais & Châteaux
Discover why booking with Relais & Châteaux is a world of privileges