Le Pre Catelan
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Le Pre Catelan Restaurant Review: The Pré Catelan comes in two versions: summer, with tables set in a leafy garden amid fluttering parasols; and winter, an elegant dining room warmed by a crackling fire. The versatile talent of chef Frédéric Anton, once right-hand man to the great Robuchon, suits both settings, with dishes that are by turns urbane or rustic. The service may well be the best in Paris. In season, you'll discover an extraordinary menu truffe et cochon, which demonstrates that with the right perfume---truffles, for example---one can indeed turn a sow's ear into something sublime: in this case a sow's ear crisp with langoustines. Sophisticated spicing marks the black risotto with Thai basil, and lamb's brain salad with its exquisite saffron aspic. This is the testing ground of the ultimate in pastry chefs, Lenôtre, and divine they are indeed (ah! the hot chocolate-praline pastilla!). The cellar is well served by a first-rate sommelier.