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L'Atelier De Joel Robuchon Saint-Germain vs Le Pre Catelan
Both establishments are highly recommended by experts. Overall, Le Pre Catelan scores slightly better than L'Atelier De Joel Robuchon. Le Pre Catelan has a TripExpert Score of 84 with positive reviews from 7 publications including Gayot, BlackBook and DK Eyewitness.
L'Atelier De Joel Robuchon Saint-Germain
Concierge
Fodor's
Insight Guides
Travel + Leisure
Zagat
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5 rue de Montalembert, 75007 Paris
From $32 /night
Concierge
"L'Atelier is innovative, totally nonsmoking, and fun, as long as you don't mind the counter-only service, high-rise stools, and reservation policy."
Fodor's
"Robuchon's devoted kitchen staff whip up small plates for grazing... as well as full portions, which can turn out to be the better bargain."
Full review
Insight Guides
"L’Atelier is more casual (although that’s relative), with a sleek counter and tasting plates of simple yet rich dishes such as lobster salad and whipped potatoes."
Travel + Leisure
"Menus include full-size entrées and smaller a la carte dishes, such as foie gras with asparagus, as well as decadent desserts."
Full review
Zagat
4.5
""Each course is more taste-bud-popping than the previous" at Joël Robuchon's "casually chic" Saint-Germain and L'Étoile duo."
Full review
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..."
Full review
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."
Full review
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."
Full review
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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