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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.
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Members' reviews on LE GABRIEL
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La nourriture était excellente, quoique certains mets peut-être un peu trop salé parfois.
Il faut aimer les saveurs japonaises et l'acidité qui sont relativement présentes dans chaques plats qui ont été proposés.
Les serveurs sont très professionnels, bien que parfois un peu narquois, mais quand bien même ce fut une bonne expérience à réitérer si le budget m'en dit :')