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          "description": "A langoustine ravioli with duck foie gras and a fine gold-leaf jelly is one expression of Frédéric Anton's cooking at Le Pré Catelan. The dish brings richness and precise construction together, within a restaurant whose Napoleon III pavilion has an equally formal sense of occasion.\n\nAnton has led the kitchen since 1997. The current menu moves between seafood, vegetables and meat, with preparations such as naturally cooked cod with seaweed and citrus butter, pigeon with dates and crisp semolina, and a honey-and-pollen dessert. These are examples of the present repertoire, not a fixed promise for a future visit. Sauces, textures and the progression of the meal are more enduring features of the kitchen's style.\n\nThe Bois de Boulogne setting changes the restaurant's relationship with Paris. Instead of a street-facing bistro room, the meal takes place in a pavilion surrounded by the park's landscape. The listed decoration and formal salons make the building a substantial part of the visit, with an atmosphere shaped by both the interior and the trees beyond it.\n\nA shorter lunch and a more extensive menu offer different ways to experience the cooking. The distinction matters to the meal's length and range, while the setting remains the same. Wine and other accompaniments add another layer to the sequence, with the chosen format setting the practical scope.\n\nLe Pré Catelan is most compelling as a complete restaurant experience: Anton's detailed cooking, the pavilion and the woodland location working together. Its identity is rooted in that combination, rather than proximity to another Paris attraction.",
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  "editorialMarkdown": "[View next **Harry’s New York Bar**](<https://above.guide/paris/things-to-do/harrys-new-york-bar>)\n\n## Le Pré Catelan\n\nA destination tasting meal in a pavilion in the Bois de Boulogne.\n\n[Plan this experience](<https://leprecatelan.paris/en/reservation-restauarnt-le-pre-catelan>)\n\n[Explore the story](<https://above.guide/paris/things-to-do/le-pre-catelan#experience-story>)\n\nCost **Estimated per person**\n\nTime to allow **Allow 2½–3½ hours**\n\nPlace **Bois de Boulogne, Paris**\n\n01 / The experience\n\n### Frédéric Anton’s kitchen in the Bois de Boulogne.\n\n    $$$$  EUR estimates per person: $ up to €35 · $$ up to €80 · $$$ up to €150 · $$$$ above €150. Meal supplements and extra drinks increase the total.   French tasting menu\n\nA langoustine ravioli with duck foie gras and a fine gold-leaf jelly is one expression of Frédéric Anton's cooking at Le Pré Catelan. The dish brings richness and precise construction together, within a restaurant whose Napoleon III pavilion has an equally formal sense of occasion.\n\n#### Frédéric Anton’s menus\n\nAnton has led the kitchen since 1997. The current menu moves between seafood, vegetables and meat, with preparations such as naturally cooked cod with seaweed and citrus butter, pigeon with dates and crisp semolina, and a honey-and-pollen dessert. These are examples of the present repertoire, not a fixed promise for a future visit. Sauces, textures and the progression of the meal are more enduring features of the kitchen's style.\n\n#### A Napoleon III pavilion in the Bois de Boulogne\n\nThe Bois de Boulogne setting changes the restaurant's relationship with Paris. Instead of a street-facing bistro room, the meal takes place in a pavilion surrounded by the park's landscape. The listed decoration and formal salons make the building a substantial part of the visit, with an atmosphere shaped by both the interior and the trees beyond it.\n\nA shorter lunch and a more extensive menu offer different ways to experience the cooking. The distinction matters to the meal's length and range, while the setting remains the same. Wine and other accompaniments add another layer to the sequence, with the chosen format setting the practical scope.\n\nLe Pré Catelan is most compelling as a complete restaurant experience: Anton's detailed cooking, the pavilion and the woodland location working together. Its identity is rooted in that combination, rather than proximity to another Paris attraction.\n\n![Le Pré Catelan, Paris](<https://above.guide/paris/_guide/images/tennis/roland-garros-tennis/generated-venues-v1/le-pre-catelan-dining-room-v1.webp>)\n\nFine dining **Le Pré Catelan** Paris\n\nIn pictures\n\n### The full gallery.\n\n02 / The essentials\n\n### Le Pré Catelan: visit essentials\n\n1. 01\n\n   Bois de Boulogne\n2. 02\n\n   Allow 2½–3½ hours\n3. 03\n\n   Confirm the service days, arrival time and length of the tasting menu when booking.\n\n04 / Before you go\n\n### Plan your visit\n\nA destination tasting meal in a pavilion in the Bois de Boulogne.\n\n#### Menu & spending\n\nEstimated food spend: €250–400 per person. Drinks and supplements extra; check the current menu.\n\nDrinks, supplements and surcharges extra. Confirm menu prices before booking.\n\n[Check the menu](<https://leprecatelan.paris/en>)\n\n#### Choose your visit\n\nConfirm the service days, arrival time and length of the tasting menu when booking.\n\nOpening and service times can change on public holidays.\n\n#### Arrival & access\n\nFollow the restaurant’s arrival instructions for Route de Suresnes in the Bois de Boulogne; arrange a confirmed drop-off and return.\n\nRoute de Suresnes, Bois de Boulogne, 75016 Paris\n\nConfirm the restaurant’s actual drop-off and accessible entrance. Arrange your return transport; the pin identifies the restaurant site.\n\n[Get directions](<https://www.google.com/maps/dir/?api=1&destination=48.8642807007,2.2504806519>)\n\n#### Order or reserve\n\nReserve directly ahead of travel. Check menu price, deposit, cancellation, dress requirements and dietary requests before paying.\n\n[Visit the restaurant website](<https://leprecatelan.paris/en/reservation-restauarnt-le-pre-catelan>)\n\n05 / Where it is\n\n### Find it\nand what’s nearby.\n\nExplore around Le Pré Catelan\n\n The map will load when you reach it.\n\nContinue exploring\n\n### More of Paris, around your visit.\n\n#### Explore Paris by day or by appetite\n\n- [All Paris sights and neighbourhoods](<https://above.guide/paris/things-to-do>)\n- [Paris cafés, restaurants and food stops](<https://above.guide/paris/food-and-drink>)\n\n#### Plan your Paris visit\n\n- [Paris city guide](<https://above.guide/paris>)\n- [Choose a Paris city day](<https://above.guide/paris/city-days>)\n- [Find a Paris hotel](<https://above.guide/paris/where-to-stay>)\n- [Plan Métro and walking journeys](<https://above.guide/paris/getting-there>)\n- [Build your saved itinerary](<https://above.guide/paris/my-itinerary>)\n\n06 / Good to know\n\n### Le Pré Catelan: frequently asked questions\n\n01 Is La Ferme du Pré the same restaurant as Le Pré Catelan?\n\nNo. They are separate dining experiences at the same destination: Le Pré Catelan is Frédéric Anton’s gastronomic restaurant, while La Ferme du Pré is the bistro. Choose the correct restaurant when booking.\n\nContinue exploring\n\n### Make Paris\nyour own.\n\n[Visit the official site](<https://leprecatelan.paris/en>)[← All things to do](<https://above.guide/paris/things-to-do>)\n\nOpening hours, prices and access change. Confirm details on the official site before visiting."
}