Frédéric Anton has worked with Joël Robuchon for seven years at his famed Parisian establishment le Jamin - a key locale for French cuisine that earned 3 stars in the Michelin guide. He then moved on to his own restaurant. He owes his consistency and rigor to Robuchon, but he owes his place amongst [...] the top French chefs today to his talent. A creativity and an aesthetic without ostentation, finesse without excess; these are qualities that guide him daily at the Pré Catelan - Lenôtre restaurant he joined in 1997. There, he creates a cuisine that resembles him, combative, aesthetic and colorful, with powerful, intentional flavors. In 1999, the restaurant received its second Michelin star. The following year, Frédéric Anton received the Meilleur Ouvrier de France distinction. \"It's a childhood dream come true,\" he said. A great reward for a professional with an exemplary path. In 2007, he obtained his third star in the famous guide. The restaurant also joined the closed circle of the five toque restaurants of the Gault Millau guide.