Meilleur Ouvrier de France, three stars in the Michelin guide, and now “Cook of the Year”, Frédéric Anton has accumulated titles. An expertise and precision that earned him the recognition of his peers, notably the team of the famous Gault & Millau guide.
“An emblematic figure of the great French restaurants, he is distinguished by a subtle approach, where refined and generous cuisine interacts harmoniously between tradition and modernity. At the head of Pré Catelan, he reinvents the codes of haute cuisine by emphasizing emotion and sharing. Both elegant and daring, its cuisine celebrates seasonal products in modern creations, for a culinary experience full of conviviality and finesse,” says the famous guide.
The complete winners of the Gault & Millau 2025 guide
A new title for the man who has been awarded three stars since 2007. At his side are Sébastien Nabaile, elected Pastry Chef of the Year at La Table de Pavie (Saint-Émilion); Bastien Debono, Sommelier of the year at La Table de Yoann Conte (Veyrier-du-lac); Nicolas Brossard, Room Manager of the year at the Christopher Coutanceau restaurant (La Rochelle); Clément Guillemot, Grand of tomorrow at Choko Ona (Espelette); and Margaux La Baillif and Brice Goeuriot, elected Young Talents at Nuance (Bayonne).
Tables to discover without hesitation.
