Born in Normandy in 1920, Gaston Lenôtre revealed early on a true passion for the art of pastry. In 1947 he launched his first shop in Normandy. Then in 1957, with his wife Colette, he opened his door at 44 rue d'Auteuil in Paris and proved an instant success. Le Pré Catelan followed in 1976: a magical place with its Belle Époque dining room, Caran d'Ache ceilings and marble fireplace, the restaurant is a serene gastronomic jewel. Frédéric Anton has worked here since 1997.

Frédéric is originally from Contrexéville. After working with Gérard Boyer at the Château des Crayères in Reims, he climbed the rungs from chef de partie to chef de cuisine over a period of seven years alongside Joël Robuchon, first at Chez Jamin, then on Rue Poincarré. The hand of a master is in evidence: dedicated, demanding both with himself and others, ascetic and solicitous of even the smallest detail.

In 1997 Anton took over the reins of Le Pré Catelan. After two years, he was awarded two stars in the Michelin Guide and was named Meilleur Ouvrier de France in 2000. Passionate about using the best regional products and fond of unexpected combinations, he turns seasonal ingredients into delicious dishes, masterpieces for both the eye and palate. Bringing a probing curiosity about flavors and a refined aesthetic sense to his compositions, Frédéric combines exacting technique and subtle creative imagination. Not to be missed are his thinly sliced beets flavored with nutmeg with aged Comté shavings, or squab poached in spiced broth.

3 stars for Frédéric
At the age of 39, this youthful and stalwart son of the Lorraine was awarded the supreme culinary honor - three Michelin stars - for the first time in 2007.