Le Pre Catelan
France
Within the Bois de Boulogne, Le Pré Catelan offers a leafy setting for Frédéric Anton’s precise French cooking. The restaurant’s Belle Époque character gives lunch and dinner a sense of separation from the surrounding city, while the kitchen has been shaped by Anton since 1997. Menus progress through carefully composed dishes such as langoustine ravioli with foie gras, cod with seaweed and beurre blanc, or pigeon with dates and semolina. A shorter lunch offers another way to encounter the style. The cellar holds more than a thousand wines and champagnes, allowing the sommelier team to build pairings around the changing balance of seafood, meat and seasonal produce.