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Bois de Boulogne, Rte. de Suresnes, Paris, 75016, France

Set in a mid-18th-century garden and a Napoleon III-style hunting lodge in the Bois de Boulogne, Le Pré Catelan strikes a balance between its historic setting and the innovative cuisine of renowned chef Frédéric Anton. Classic tiered chandeliers, Grecian columns, and a fireplace are juxtaposed with spare black and white Bernaudaud plates and a single flower on each table. During warmer months, seating is also available outside beneath the chestnut trees. Try the foie gras—stuffed quail roasted with truffle honey followed by la pomme (the apple): a sugar sphere filled with apple cider mousse and caramel candy ice cream.

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Restaurant

Le Pré Catelan

Set in a mid-18th-century garden and a Napoleon III-style hunting lodge in the Bois de Boulogne, Le Pré Catelan strikes a balance between its historic setting and the innovative cuisine of renowned chef Frédéric Anton. Classic tiered chandeliers, Grecian columns, and a fireplace are juxtaposed with spare black and white Bernaudaud plates and a single flower on each table. During warmer months, seating is also available outside beneath the chestnut trees. Try the foie gras—stuffed quail roasted with truffle honey followed by la pomme (the apple): a sugar sphere filled with apple cider mousse and caramel candy ice cream.