A French gastronomic project by acclaimed six Michelin-starred chef Fréderic Anton, 18 by Fréderic Anton opened nearly four months ago in the Bund 18 space previously occupied by L'Atelier de Joël Robuchon.
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It is the acclaimed chef’s maiden voyage outside of France, where he is currently in charge of three Michelin-starred Le Pré Catelan on Paris' Bois de Boulogne, one Michelin-starred Jules Verne on the second floor of the Eiffel Tower, and one Michelin-starred Jules Verne gastronomic cruise on the Seine River – the only boat to have obtained a Michelin star.
An impressive CV, to say the least.
3 Must-Try Dishes
Le Petite Pois
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An iteration of Chef Anton’s renowned tartelette that finds its way onto every menu, Le Petite Pois is a handmade crisp tartelette layered with a spread of green peas, caviar, and a piped airy tuft of Apulian stracciatella cheese, embossed with pea spheres and glistening emerald caviar – the epitome of the spring season in every bite.
La Langoustine
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A timeless recipe from Chef Anton's kitchen that can be found on every menu at each of his venues, La Langoustine is a regional adaption of his most signature dish, yet one that shares the same backbone as its Paris-menu counterparts – supple langoustine is the star of this ravioli’s show, a foie gras emulsion, chicken consommé, and a truffle jelly 'blanket' serving as supporting actors of this iconic plate.
Le Bœuf
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Wagyu Australian M9 is presented two ways as Le Bœuf. First seared and dribbled with a smarmy pepper sauce...
Image by Sophie Steiner/That's
... while the second rendition is raw – a mixed beef and shrimp tartare adorned with fried shrimp head and a sprinkling of raspberry powder.
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18 by Fréderic Anton, 3/F, 18 Zhongshan Dong Yi Lu, by Nanjing Dong Lu, 中山东一路18号3楼,近南京东路
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