Don juan II

Chef Frédéric Anton translates the haute-gastronomy of Le Pré Catelan into a fluid, sensory journey along the Seine aboard the Art Deco yacht Don Juan II. The menu is anchored by his signature langoustine ravioli, where the delicate crustacean is encased in translucent pasta and draped in a rich parmesan cream with a shimmering gold leaf jelly. Technical precision defines the crab 'Zéphyr,' a composition of finely shredded tourteau crab brightened by a tart Granny Smith apple and cinnamon emulsion, offering a crisp, aromatic counterpoint. Main courses like the wood-fired pigeon arrive with a concentrated jus gras and earthy girolles, showcasing a masterful balance of mineral depth and silken texture. The experience concludes with a warm chocolate soufflé, its molten core releasing a deep cocoa aroma that pairs with the nutty chill of Iranian pistachio ice cream. Each plate is a graphic work of art, mirroring the illuminated monuments drifting past.