Just imagine, a restaurant which is in the middle of Paris with 3 Michelin star and run by a MOF! Yeap ! Exactly, like Bilgehan Sasmaz always says ” Now we talkiN!
Here I will talk about Restaurant Pre Catelan .
From the very beginning of the entrance of this chateau , you knew already that you are going somewhere classy, extra ordinary. The signs on the wall tells enough about this restaurant already. Please pay special attention and look at how they highlight Frederic Anton who is the chef of this place “Grand Chef”
The chateau is incredibely grand and attractive. Looks petit white house
The interior reminds me Chateau Versailles . Extremely detailed art, you can feel that many artist have spend days on carving the walls. Magnifique!
Meal has started with assortments of freshly baked breads . Crispy outside and moist inside with decent level of levain smell. Its not difficult that this is a recipe by Jean Louis Clement
Amouse bouche. Super minimalist. Frog legs with green pea.
Another amuse bouche . Potato soup . What an elegant presentation and poured at the table by servant
Perfume au curry, crème legere, Caviar de France
And now we are starting. the first course. The Crab. I have lived 4 years in china. I have eaten many different types of crab, including hairy crab which was wild fought from Yangcheng Lake. But this one was a master piece in terms of excellent balance with caviar and futuristique presentation
Fine Gelee, Fumet Leger de Celeri au paprika
This dish approved that this restaurant is run by a MOF. Why ? Very simple. This dish is full of technique and perfection. Not only the way that the dots veer piped perfectly but the method of clarification on the sea urchin, texture of jelly, technique of making the cremes for paprika and celery and making them with full of flavors.
Le Foie Gras de Canard
Crème de Foie Gras et Navet
Beautifully compiled dish. 70% cooked foie gras with light creamy soup of turnip and foie gras.
Preparee en Ravioli,
Servie dans un Bouillon a l’Huile d’Olive
Au parfum “Poivre et menthe”
The beauty of Langouistine. She was gorgeously designed. Presented in a luxury plate galosh . Ravioli was full with Langoustine meat. olive oil bouillon was so flavorful. I don’t know how but Anton was perfectly incorporated the flavor of mint and pepper inside this dish. No wonder why Michelin rated here with 3 star.
La Saint Jacques
Cuite au plat, jus de pomme a cidre
Noix ecrasees et torrefiees. Galet
Indeed it was really and literally “chaud” boiling hot! Scallop was way so tasty, had prepared with apple cider. It was cooking on the table when it was still served! Ys it was served on a piping hot stone! Walnut was amazing companion
Beurre aux zestes de citron vert
When Monsieur Ducasse said ” Turbot sans génie est mieux que le génie sans turbot. / Turbot without genius is better than genius without turbot ” he must have though about Anton’s today. This turbot shows that simplicity is not a simple thing!
Its only turbot, seaweed, butter and lime. C’est tout!
Facon “Rossini” Foie Gras de Canard Prepare
Comme une “Rotie” A la Royal, Macaroni, Truffe Noir
Bambi, Foie gras, macaroni and Black Truffe. This dish alone is enough you to admire Anton. Rosini style but nothing closed to be a rossini. Meat has cooked to the perfection, macaroni reminded me the legendary dish of Monsieur Robuchon “Sphagetti Savarin” but foie gras was the heat. Prepared like a royal and served on a butter crouton and there was a state of the art sauce!
Frais et Affiries
You are in France and in Le Pre Catelan, there was no way that I would leave the restaurant without tasting some fresh cheeses from the Maitre Fromagiers. What a selection! What a “smell” Of course Chef deRang knew what he was doing by slicing the cheeses smoothly and serving with a slice of Pain de Campagne
Crème Glacee Caramel Cidre et sucre petillant
And we are almost at the grand finale. The dessert. I am sure you all read about Christelle Brua. She is the Pastry Chef of this restaurant and she became famous with her Apple dessert. Extremely thin, a la minute blown sugar, filled with caramel ice cream and nougat and apple cider mousse. What was that saying ? himmmmmmm……… ” Elegance is an attitude! ”
Here how inside looks;
Another beauty of dessert;
Comme un tart Meringue Crouistillante, Sorbet Basilic
Lemon. If you want you can call Lemon meringue pie. Its lemon curd, meringue, basil sorbet. Really refreshing and attractive.
And here comes mignardises . I said -es because there are many; Here the first one, Madeleine ! Comes with praline dipping, Heavenly good
Kalite ! Quality! Beautiful Lenotre pralines madiants, marron glace, petit tarte au citron et mont blanc.
Wait a minute ! Oh damn! I forgot one dish!
Here we are, another tasty dish! This dish was telling me that ” Hey I am the chef, I know what I am doing, this dish might look ugly but its taste will kick your butt” and indeed id did, amazing balance of a red meat with indulgence of its gravy. Its between beef bourguignon and Indian curry ( a good one)
Et voila! Its finished and guess what ? I had finished all those dishes ! OMG ! There was a resin what I gained few extra kilos in Paris.
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