01 / ABOUT THE PLACE
About this place
A meal at Catora often begins on a quiet note, perhaps with the pristine layering of sea urchin, consommé jelly, and carrot mousse among the cold starters, or the vivid contrast of marinated octopus, celery, and blue cheese. The chalkboard reflects a deep respect for traditional French technique, featuring refined preparations such as boudin noir served terrine-style and smooth white liver pâté.
When you want something warm to transition to the main course, the steaming onion gratin soup, packed with the natural sweetness of caramelized onions, fits the bill. For the main event, the kitchen prepares satisfying plates like slow-simmered beef cheek in red wine, pork braised with aromatic paprika, crisp-skinned pan-roasted sea bream, and roast lamb. Freshly baked in-house rolls, wholewheat loaves, and black pepper bread are on hand to mop up every drop of sauce.
The wine selection is equally broad. Guests can choose from daily glasses or fragrant homemade vin chaud, matching pours to the dishes of the evening. Finishing with desserts such as pudding or canelés—or lingering over an assorted cheese plate with another glass of wine—proves just as rewarding.
Set in a calm dining room overseen by the chef, evening service runs from 18:00 to 22:30. Because seating is limited, booking in advance is strongly advised.
