Le Pré Catelan

One of the most memorable fine dining meals I’ve had in recent years was at Le Pré Catelan, set in a Napoleon III pavilion in the Bois de Boulogne. Under Frédéric Anton, who has held three Michelin stars here since 2007, the cooking is at once classic and modern, precise and deeply flavorful. Named Meilleur Ouvrier de France in 2000 and recently Gault & Millau’s Chef of the Year 2025, Anton is above all an artisan who magnifies the essence of each ingredient.

There are no superfluous stories or theatrics—just perfectly sourced products, treated with restraint and elevated by sauces of remarkable depth. For me, the true measure of greatness is how long the flavors stay with you, and at Le Pré Catelan, they linger long after the last bite.