Langoustine ravioli, by chef Frédéric Anton

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Langoustine ravioli, by chef Frédéric Anton

Champion of authentic cuisine, the Pré Catelan multi awarded Chef reveals his langoustine ravioli recipe, perfect for year's end celebrations.

Awarded three stars by the Michelin Guide and designated as Best Craftsman of the Year, Frédéric Anton presides over the Pré Catelan kitchen since 1997, amidst the Bois de Boulogne in Paris.
The Chef, considered as a symbol of contemporary cuisine, offers subtle and generous dishes, just like his langoustine, prepared in ravioli form and accompanied with a foie gras cream and a gilded duck jelly. He reveals the secrets of its preparation!