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Restaurant with two Michelin stars, offering high gastronomy cuisine with calibrated plates.
The Parcours Banctel route was any route: following Alain Senderens, who he was the faithful and talented arm-right for many years when he would withdraw. And then nothing happened as planned. The grand boss, finally decided to sell his case, mismanaged his communication very badly and Banctel went. An evil for a good because we find it in early January 2015 at the orders of the Gabriel, gourmet restaurant of the brand new five star hotel La Réserve. It cannot be said that the decoration is conspicuous by its originality: Jacques Garcia fat of Jacques Garcia, a remake without inspiration from Hotel Costes.
On the side of the kitchens, Jérôme Banctel, a great professional, offers a cuisine of haute cuisine, whose plates are sized to the millimeter close, with beautiful husky, like this Racan pigeon marinated in cocoa, accompanied by soup of organic buckwheat (a must) or a biologically surmounted saumon filled with daikon, fumée smoke and paste of lemon. Some more agreed plates: the milk pig from Crisp Burgos and its, carrots with cumin or roasted poultry and potatoes "leeks". In other words, it is one of the very good tables in the capital and it is not surprising that Michelin once again awarded two stars to the establishment in early 2016.
Members' reviews on LE GABRIEL
Le personnel parvient avec succès à être à la fois chaleureux et professionnel, bravo à eux !
Les plats qui composent le menu Périple constituent un véritable voyage pour les papilles, le chef Jérôme Banctel prend plaisir à nous faire découvrir son univers, composé de techniques & trouvailles accumulées lors de ses différentes expériences à l'étranger ("cuisson" à la chaux, utilisation du miso, et légumes soufflées pour ne citer qu'eux)
Une expérience gastronomique hors du commun et que je ne saurais trop recommander !
Les cadres de la salle sont d'un tel professionnalisme (sommelier,maitre d'hôtel)!! Simple , naturel ???? il y a une atmosphère décontractée malgré le luxe ambiant .
Un mini bémol ,le côt robotique un peu des serveurs au moment de l'énoncés des plats.
Cerise sur le gâteau ,le geste fait a l'occasion de mon anniversaire,le livre du chef dédicacé ???? qui en plus est un très bel ouvrage .
Bravo la classe sur toute la ligne .
Continuez ainsi ,la 3eme est pour vous ????
Un grand merci à toute l'équipe .
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간이 조금 짜긴했지만, 주로 졸이는 소스류로 나와서 어쩔수없는거같아요!
이곳의 메인은 디저트랍니다????
바바오럼을 별로 안좋아하는데, 여기서 먹은 바바오위스키는 알콜이나 바닐라향이 거술리지 않고 아시안에게는 조금 중요한 ‘not too sweet dessert'였어서 감탄을 하고 먹었고
그 다음에 나온 망고 꽁피 역시 상상하던 텍스쳐와 매우 반대였던 점에서 놀랐고 고수 소스가 잘 스며들어 은은하게 나는 향이 좋았어요. 특히 이건 한플레이트 안에서 단만, 신맛, 매운맛, 고소함을 잘 어우러져서 기억에 오래남을것같아요.
그리고 선물로 받은 레몬케이크 최고????