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Le Pre Catelan vs Benoit
Both Benoit and Le Pre Catelan are praised by professional travelers. On balance, Le Pre Catelan ranks slightly better than Benoit. Le Pre Catelan ranks #15 in Paris with approval from 7 sources such as BlackBook, Fodor's and Zagat.
Le Pre Catelan
Fodor's
Travel + Leisure
Zagat
BlackBook
Gayot
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Bois de Bologne, Route de Suresnes, 75016 Paris
From $0 /night
Fodor's
"Live a Belle Époque fantasy as you dine beneath the chestnut trees on the terrace of this fanciful landmark pavillon in the Bois de Boulogne. Each of chef Frédéric Anton's dishes is a..."
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Travel + Leisure
"Classic tiered chandeliers, Grecian columns, and a fireplace are juxtaposed with spare black and white Bernaudaud plates and a single flower on each table."
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Zagat
4.3
"It's "like eating in your own private palace" say fans of this "breathtaking" "beauty" smack in the middle of the Bois de Boulogne."
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BlackBook
"Frédéric Anton has a way of making you want to suck on the head still attached to the bird on your plate."
Gayot
17.0
"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."
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Benoit
Fodor's
Insight Guides
Travel + Leisure
Zagat
Gayot
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20 rue Saint-Martin, 75004 Paris
From $33 /night
Fodor's
"It's a splurge to be here, so go all the way and top off your meal with the caramelized tarte tatin or a rum-doused baba."
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Insight Guides
"This celebrated vintage bistro, long renowned for its excellent cooking and very high prices, fell into the Alain Ducasse fold in 2004, but the master chef promised not to change its style."
Travel + Leisure
"The menu favors elegant French favorites like duck pâte, roast pigeon, and escargots in their shells with garlic butter."
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Zagat
3.8
"A "veritable icon", this century-old address in the 4th, "revived" by Alain Ducasse, is "still one of the most dependable" for "high-class bistro" fare."
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Gayot
14.0
"The chef turns out escargots in their shells with garlic butter and herbs; tête-de-veau, or head of veal, in a traditional ravigote vinaigrette sauce; boeuf à la parisienne; and good cassoulet."
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