In the Boulogne forest, Le Pre Catelan is known as the best one in Paris&#39;s ten meters and three middle schools, surrounded by green trees and quiet and comfortable. Chef Fried&eacute;ric Anton is now hot in France and is known as the &quot;national chef&quot;. The actual experience is relatively moderate, and the dishes are Samsung level but not out of the question. Sweetbread is handled well, and the sweet &quot;green apple&quot; is very interesting to add jumping sugar. My friend said that this service is the worst in Paris Samsung, I don&#39;t think so. The price/performance ratio is not bad in Paris Samsung ～

Le Pré Catelan

It doesn&#39;t pretend to be haute cuisine .It&#39;s spotless, the food is great and the service is perfect. What more could you ask for ?

布洛涅森林中的Le Pre Catelan号称巴黎十家米三中环境最好的一家，周围绿树环抱安静舒适。大厨Fr&eacute;d&eacute;ric Anton 现在法国炙手可热，被称为&ldquo;国民大厨&rdquo;。实际体验感比较中庸，菜品是三星水平但并不出挑。Sweetbread处理得不错，甜品&ldquo;青苹果&rdquo;里边加了跳跳糖挺有意思。朋友说这家服务是巴黎三星里最差的，我不以为然。论性价比在巴黎的三星里还算不错～

昨晚在布洛涅森林里的米其林三星餐厅Le pre catelan晚餐。环境很美，但菜的水准和服务比上次&Eacute;PICURE要差很多呀，只有少有的两道菜和一道甜点比较出彩，鳕鱼和鸡肉卷实在太平淡，以至于大家盘子里都剩下好多。期待下一个三星咯。

Last night at the Michelin Samsung restaurant in the Boulogne Forest for dinner. The environment is beautiful, but the level and service of the dishes are much worse than the last time PICURE. There are only two dishes and a dessert that are more colorful. The salmon and chicken rolls are too flat to make everyone have a lot left on the plate. Looking forward to the next Samsung.

巴黎豪华餐厅之一哦，里面的鱼子酱很出名哦，黑乎乎的，一看就是长时间腌制的，入口很细腻，不过非常的有营养，价格有点点小贵。

One of the luxury restaurants in Paris, the caviar inside is very famous, dark, at first glance, it is long-term pickled, the entrance is very delicate, but very nutritious, the price is a bit expensive.

虽然交通不是很方便，但这里无疑是巴黎环境最好的高级餐厅了，在时间和空间概念上，都犹如回归到世外桃源。100多年前巴黎&ldquo;美好时代&rdquo;的美好在这里被完美重现&mdash;雍容华贵的建筑，对大自然的迷恋，精致的法式料理，讲求排场的餐桌礼仪。现代技巧和口味上的改良恰到好处，没有喧宾夺主，传统法餐的腔调能够明显得感觉到被故意保留：无论是从头到尾被大量使用的奶油，还是气派十足的奶酪推车（奶酪竟然有26种之多！），以及分工明确、殷勤备至的服务生。

Although the traffic is not very convenient, this is undoubtedly the best high-end restaurant in Paris, and in terms of time and space, it is like returning to the paradise. More than 100 years ago, the beauty of Paris&#39; &quot;beautiful times&quot; was perfectly reproduced here with magnificent architecture, a fascination with nature, exquisite French cuisine, and table manners. Modern techniques and taste improvements are just right, without the buzz, the tone of traditional French meals can be clearly felt deliberately preserved: whether it is a lot of cream used from beginning to end, or a full cheese cart (there are 26 kinds of cheese!), and the division of labor is clear, Attentive waiters.

1.巴黎米其林三星餐厅，分子料理。2.非常非常难预订，是我吃过最贵的米其林餐厅。3.有不少好年份的好酒，如果点酒，注意控制预算。土豪请忽略。4.店址位于16区的一座独栋别墅中，有一个很美的花园，环境优雅迷人。餐厅桌子间间隔很远，私密性好，有着装要求。5.非常美味，改变了我对分子料理的偏见。建议喜欢美食的人前往尝试。

1. Paris Michelin Samsung restaurant, molecular cuisine. 2. Very, very difficult to book, is the most expensive Michelin restaurant I have ever eaten. 3. There are many good wines in good years. If you order wine, pay attention to control the budget. Local tyrants please ignore. 4. The store is located in a single-family villa in the 16th district, with a beautiful garden and elegant and charming environment. The restaurant table is far apart, private and has a dress requirement. 5. Very delicious, changed my bias against molecular cuisine. It is recommended that people who like food go to try it.

Le Pr&eacute; Catelan 森林里的完美主义者 厨师Fr&eacute;d&eacute;ric Anton，米其林3星始自2007 1997年，Len&ocirc;tre旗下的Le Pr&eacute; Catelan餐厅向33岁的Fr&eacute;d&eacute;ric Anton抛出橄榄枝。那之前他跟随名厨J&ouml;el Robuchon已经工作7年。全世界的法餐厨师都知道在Robuchon的餐厅工作有多恐怖，更何况是在他的本部巴黎餐厅。 Fr&eacute;d&eacute;ric Anton知道自己的机会到了。凭借从Robuchon学来的本事，他可以让这家本来默默无闻的餐厅好好地&ldquo;咸鱼翻身&rdquo;。并且他再也不需要活在Robuchon的阴影之下，Le Pr&eacute; Catelan会给他绽放光芒的机会。虽然为人打工，但许诺把Fr&eacute;d&eacute;ric Anton放到幕前，成为餐厅的灵魂人物。 第二年他便拿下2星。之后漫长的8年，终于在2007年收获3星。2000年，他还成为了MOF，领子上被开了光。 Le Pr&eacute; Catelan位于巴黎西郊的布洛涅森林，风景秀美得让巴黎其它9家3星餐厅都黯淡无关。19世纪中期建造的建筑，典型的&ldquo;美好年代&rdquo;的风格。夏天在它的户外吃午餐，还有比这更美好的吗？ 师从全世界最严厉的大厨Robuchon，他同样严苛至极，细节到摆盘时最后一滴酱汁的位置和大小。他要求菜肴丰富但不复杂，有美感但不形式化。一切点缀都不能故意为之，一定是首先出于味觉的考量。用鱼子酱、芹菜和海胆点缀的海胆羹： 咖喱味儿的茄子，配炸洋葱和鱼子酱。好混搭。 意大利米饭做法的&ldquo;日本珍珠&rdquo;，其实就是我们喝的珍珠奶茶的珍珠，木薯粉做的，用松露、奶酪和肉汁料理。 他还善于同时呈现同一食材的不同吃法，比如&ldquo;保留剧目&rdquo;骨髓多吃。按照季节不同而变化做法，现在是胡椒和蘑菇两种口味同时上桌。 以及扇贝四吃： 既然是Len&ocirc;tre旗下的餐厅，甜点肯定也不会错。叫做&ldquo;苹果&rdquo;的这个甜点，绿色脆皮里面是奶油慕斯和冰淇淋。 摆盘和摄影已经把厨师逼到绝路了。 Le Pr&eacute; Catelan 吃什么：一种食材多种吃法，森林自然美景 价位：午餐套餐130欧，晚餐套餐280欧/220欧

Le Pr&eacute; Catelan Forest perfectionist chef Fri&eacute;d&eacute;ric Anton, 3 Michelin stars since 2007 1997, Len&ocirc;tre&#39;s Le Pr&eacute; Catelan restaurant has offered an olive branch to 33-year-old Fried&eacute;ric Anton, who has been working with chef J&ouml;el Robuchon for seven years. French chefs around the world know how scary it is to work at Robuchon&#39;s restaurant, not to mention at his Parisian restaurant. Fried&eacute;ric Anton knows his opportunity is up. With his skills from Robuchon, he can make the once-unknown restaurant &quot;salted fish turn over&quot; and he no longer needs to live in Robuchon&#39;s shadow, Le Pr&eacute; Catelan will give him the chance to shine. Although working for people, he promised to put Fr&eacute;d&eacute;ric Anton in front of the curtain and become the soul of the restaurant. The next year he won 2 stars. After a long eight years, he finally received 3 stars in 2007. In 2000, he also became a MOF, and the collar was opened. Le Pr&eacute; Catelan is located in the Boulogne forest on the western outskirts of Paris, and the scenery is so beautiful that the other nine 3-star restaurants in Paris are unrelated. The building built in the mid-19th century is typical of the &quot;good times&quot; style. Is there anything better than lunch outside in the summer? From Robuchon, the world&#39;s toughest chef, he is equally harsh, detailing the location and size of the last drop of sauce when the plate is placed. He requires dishes to be rich but not complicated, beautiful but not formal. All embellishments cannot be deliberately done, they must be first considered by taste. Sea urchins with caviar, leeks and sea urchins: curry-flavored eggplant with fried onions and caviar. Good mix. The &quot;Japanese pearl&quot; of Italian rice is actually the pearl of our pearl milk tea, cassava powder, truffle, cheese and gravy. He is also good at presenting different ways to eat the same ingredients at the same time, such as the &quot;repertoire&quot; bone marrow. According to the seasons, the practice is different, and now the pepper and mushroom flavors are served at the same time. And the scallop four: Since it is a restaurant owned by Len&ocirc;tre, dessert is definitely not wrong. This dessert called &quot;Apple&quot;, green crispy inside is cream mousse and ice cream. The plate and photography have forced the chef to the end. Le Pr&eacute; Catelan What to eat: a variety of ingredients to eat, forest natural beauty Price: lunch set 130 euros, dinner set 280 euros / 220 euros

这是法国巴黎一家非常高级的餐馆，这里的服务非常的周到，菜单还有中文注解。这里所出品的每一道法餐都是非常经典的，经过厨师精心的烹饪，味道恰到好处，非常的不错，配上这里香浓的咖啡，真的很美味，值得前来品尝。

This is a very high-end restaurant in Paris, France, the service is very thoughtful, the menu has Chinese annotations. Every French meal produced here is very classic, after the chef&#39;s careful cooking, the taste is just right, very good, with the strong coffee here, really delicious, it is worth coming to taste.

需要网上提前预订，不过不难预订，我们是提前三周预约到的。该米其林三星餐厅位于巴黎的富人区，离地铁站较远，所以建议打车或者开车前往。我们预订的是晚餐，餐厅服务很周到，虽然法国人说的英语偶尔有点听不太懂，但他们也是配合肢体语言解释着各道菜。我们点的是套餐，一桌上只要一人点menu的套餐，那么其余人也必须点套餐。不过套餐一人分量真的很足，有的一道菜会上来两个盘子的菜。这里上菜，有时候会来4名服务生，两名负责端餐盘，两名高级服务生负责DUANG地打开餐盘盖。上完一道菜，再和你说这道菜是什么什么做的。上甜点前，会有一车子cheese推到你面前，但是奶酪真心吃不惯。。。甜点中，比较喜欢CITRON这道柠檬做的两个甜点，这里比较著名的是pomme，一个青苹果状的甜点，里面是酒酿味的甜品+跳跳糖，很有特色。

Need to book online in advance, but it is not difficult to book, we booked three weeks in advance. The Michelin Samsung restaurant is located in the rich area of Paris, far from the subway station, so it is recommended to take a taxi or drive there. We booked dinner and the restaurant service was very thoughtful. Although the French speak English occasionally a little bit, they also explain the dishes in conjunction with body language. We ordered a set meal. As long as one person ordered a menu package on a table, the rest of the people must also order a set meal. But the package is really enough for one person, and some dishes will come with two dishes. Here, sometimes four waiters will come, two are responsible for the plate, and two senior waiters are responsible for the DUANG opening the plate cover. After serving a dish, tell you what it is. Before dessert, a car of cheese will be pushed in front of you, but the cheese is really not used to eating. . . In dessert, I prefer the two desserts made by CITRON lemon. The more famous here is pomme, a green apple-like dessert, which is a sweet taste of wine + jumping sugar, which is very special.

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Exquisite food, top service. The only pity is the ventilation system in the restaurant doesn&rsquo;t seem strong enough. The cooking smell stays in the restaurant.

It was my last meal in Paris and I wanted to enjoy some Lebanese food.  The owner was charming and attentive.  The food was excellent and reminded me very much of traditional dishes my extended family would make. I loved everything, and if/when I come back to Paris, I will support this delightful establishment.

One of the few authentic Corsica-style restaurants in Paris is not ordinary at first. At the end of the garden, the other is the Louvre. The stone used for interior decoration dates back to the 17th century. Fore dishes, roasted peppers are recommended for fresh sardines and olive oil raw beef slices. Corsica cuisine is characterized by fish, so the main course is not to be missed by the restaurant chef&#39;s cooking of salmon or salmon. Dessert with dark chocolate.

We stumbled across this road of creperies and each one was as busy as the next. We got the last table in this place and were not sorry and the crepes were great. The menu midi was 9.50 Euro for a savoury (buckwheat) crepe (ham and cheese or mushroom etc) and then a sweet crepe and a cider/wine or soft drink. Good value and fast service. Would come back again as the kids ate crepes in 3 places and rated these the best. They were surprisingly not keen no the chocolate crepe but perhaps it was dark chocolate

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