Presentations
Le Pre Catelan
Gastronomy's Belle Epoque
Presentations - Restaurants
As of 1976, Le Pre Catelan has been part of Lenotre, the eponymous and celebrated
catering company founded by one of Frances foremost patissiers, Gaston Lenotre.
This former dairy farm, however, was first opened by a respected Parisian
restaurateur as du Pre Catelan in 1906.
In its current incarnation, Le Pre Catelan spent most of the nineties under the charge of Roland Durand, during which time Thomas Keller
and Andy Needham both passed through the kitchen. In 1997, incumbent chef, Frederic Anton took up the reins. He had prestigious pedigree.
Originally from the Lorraine spa town of Contrexeville and graduating from l’Ecole hoteliere de Gerardmer in 1978, he had his first employment
at the nearby Grand Hotel. He then went to Le Capucin Gourmand (1*) in Nancy to work under Gerard Veissiere, whilst simultaneously
pursuing a diploma in pastry and chocolate making. Next came Le Flambard (2*) in Lille with Robert Bardot before the big move to Gerard Boyer’s
Chateau des Crayeres (3*) in 1986.
Five years on, Joel Robuchon took him on as chef de partie at his fabled restaurant Jamin (3*), where he rose to chef de cuisine by 1993,
the same year that the pair moved to avenue Raymond Poincarre together. In 1996, Robuchon relinquished his stars to Michelin and his
restaurant to Alain Ducasse; Anton stayed on for the next six months, supervising the transition, prior to eventually joining Le Pre Catelan.
Robuchon’s protege, who as a youngster had no desire to cook and ‘thought it was for women’, was given full control and total freedom of this
kitchen. Within two years he repaid this faith shown in him with two Michelin stars.
The following year he was named Meilleur Ouvrier de France. More recently, in 2005 he was endowed with an espoir ahead of the real thing
two years later. Anton has a reputation for being meticulous and precise. He is said to run a tight ship and have a keen eye for detail.
The Pre 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 Frederic 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.
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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, Lenotre, and divine they are indeed (ah! the hot chocolate-praline pastilla!).
The cellar is well served by a first-rate sommelier.
In keeping with the modern cuisine of Frederic Anton Michelin *** at Le Pre Catalan, the owners of this handsome Belle Epoque mansion in
the Bois de Boulogne (Lenotre), have given the "old lady" a fab lifting. Architect Pierre Yves Rochon brings light and colour to the
beautiful interior spaces surrounded by magnificent gardens.
Green, black, and silver dominates. To the right of the entrance is a chic and welcoming drawing-room/bar, with log fire in winter.
Feel like royalty as you enter the sumptuous dining room with Murano chandeliers, a brilliant mix of classic/modern.
To create a new menu Anton, who hails from Alsace Lorraine and graduated from Gerardmer Hotel School, says he makes a list of all the
main ingredients in season, another of spices, herbs and goes from there. "Un Dejeuner au Pre Catalan is a fantastic introduction to Anton's style..."
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«Le Pre Catelan»
Bois de Boulogne
Route de Surenses
75016 Paris, France
www.precatelanparis.com
Source:
www.bonjourparis.com,
www.gayot.com,
www.foodsnobblog.wordpress.com
