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Restaurant Le Meurice Alain Ducasse vs Le Pre Catelan

Both establishments are rated highly by professionals. On balance, Restaurant le Meurice Alain Ducasse scores slightly better than Le Pre Catelan. Restaurant le Meurice Alain Ducasse comes in at 89 with accolades from 12 sources including Michelin Guide, Rough Guide and Travel + Leisure.

Restaurant Le Meurice Alain Ducasse
Restaurant Le Meurice Alain Ducasse
9 / 10
228 rue de Rivoli-Hotel Meurice, 75001 Paris
From $0 /night
Insight Guides Insight Guides
"The very best ingredients cooked in a subtle and understated way by chef Yannick Alléno. Some of the finest cooking in Paris."
Zagat Zagat
4.7
""This is what heaven must be" enthuse the admirers of these "sublime", "highly exciting" Haute Cuisine dishes." Full review
BlackBook BlackBook
"When Restaurant Magazine named le Meurice among the "World's 50 Best Restaurants" they described the place as "classic, timeless, shameless"."
Gayot Gayot
17.0
"As for the dining room, it remains the same, one of the most beautiful in Paris (not to say the world), facing the Tuileries garden and decked out with marble." Full review
DK Eyewitness DK Eyewitness
"Yannick Alleno has established himself as one of the finest chefs in Paris, and a meal here is as carefully orchestrated as a ballet."
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Le Pre Catelan
Le Pre Catelan
8 / 10
Bois de Bologne, Route de Suresnes, 75016 Paris
From $0 /night
Fodor's 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 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 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 BlackBook
"Frédéric Anton has a way of making you want to suck on the head still attached to the bird on your plate."
Gayot 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." Full review
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