Le Gabriel by Jérôme Banctel, the 2 Michelin starred restaurant at La Reserve hotel in Paris. Originally from Brittany, chef Banctel draws inspiration from the seas and the terroir of his native region as well as from his extensive travels, notably in Turkey. Before opening Le Gabriel in 2015, Jérome Banctel worked at some of the best and stellar restaurants in Paris, such as L’Ambroisie, Alain Ducasse and Lucas Carton by Alain Senderens.
With this impressive culinary background, Jérôme Banctel has carved his own culinary identity that beautifully combines respect for ingredients, French culinary traditions and top notch techniques.
One of the best and most mind blowing dishes was a humble carrot, candied in a similar way as lokum in Turkey and served with acid ginger sauce. The beautiful mackerel from Brittany was steamed and served with bottarga, sea urchin and samphire, while squid “confit”, served as noodles was generously topped over with caviar as well as duck jus and squid ink sauce. The rest of the dishes – artichoke with cherry blossom vinegar; Wagyu beef cooked on binchotan, salsify and tandoori cêpes; vanilla scented mango, spicy sorbet and peanut cream.
