Le Pré Catelan Set within the Bois de Boulogne, the superb Napoleon - III pavilion installed here since 1905 is easily recognisable.
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.
Le Menu de Pré (Orsay Tasting Menu)
sourdough bread and better
crispy pastry breadstick (grissini)
cloudy cox’s apple juice
Madam, Crispy duck with eggplant
and caviar upside-down tart, madam
Japanese Pearls course
Tapioca as a risotto with mushroom cream and parmesan cheese
Crab course
crab soup flavoured fish soup okay with fennel
Scallop course
scallop raw, nuts vinegar and smoked mustard
*scallop raw tender texture, slightly sweet with vinegar and mustard is perfect match
*scallop raw have a flavour similar to lobster raw
Langoustine course
Madam, this is langoustine ravioli
topped is langoustine thin gold jelly with duck foie gras sauce
*very pretty course, I really like the foie gras sauce, good balance
(saucer) mopping sauce from plate from bread
Salmon course
Smoked confit salmon in cherry tree wood, and Champagne Zephyr
Caviar course
Caviar with champagne sorbet
Hare course
A la Royale, the way to ((Sénateur Couteaux))
Hare wild rabbit with topped is black truffle
Fusilli bucati pasta wild rabbit
Cheese course
Steamed cheese soufflé topped is Autumn black truffle
Pollen course
fresh pollen with Sablé and honey ice cream
Chocolate course
chocolate bitter cocoa pie
That is ice cream? Yes is pistachio ice cream
Earl grey tea
Petit fours