In the heart of Paris, nestled within the luxurious La Réserve hotel, lies a culinary gem curated by the understated Breton chef, Jérôme Banctel. With an unassuming demeanor and a wealth of experience under his belt, Chef Banctel has quietly made a name for himself, not only through his mastery in the kitchen but also through his appearances on French television’s prestigious Top Chef competition.

Chef Jérôme Banctel’s culinary journey is a testament to his dedication and passion for the craft. Trained by renowned mentors such as André Daguin and Christian Constant, Banctel honed his skills over the years, culminating in a decade-long tenure alongside Bernard Pacaud at L’Ambroisie. Under the watchful eye of Alain Senderens at Lucas Carton, he further refined his technical prowess, laying the foundation for his distinctive culinary style.

Arrival at Le Gabriel

Stepping into Le Gabriel is akin to entering a realm of refined elegance and timeless luxury. The dining room, adorned with white curtains and bathed in natural light, exudes an air of sophistication. Designed in tribute to the Napoleon III style by the renowned Jacques Garcia, the space boasts gilt Spanish leather walls and exquisite tableware, setting the stage for an unforgettable dining experience.

The team at Le Gabriel embodies modern professionalism, delivering impeccable service with a warm and welcoming demeanor. From the diverse and elegant service staff to the meticulously presented dishes, every aspect reflects Chef Banctel’s commitment to excellence.

The food at Le Gabriel

At Le Gabriel, Chef Jérôme Banctel invites diners on a culinary voyage inspired by his diverse experiences and travels. Through two tasting menus, ‘Virée’ and ‘Périple,’ guests are treated to a symphony of flavors that pay homage to his native Brittany and explore global cuisines. The chef’s profound technical expertise shines through in every dish, from the famed blue lobster cooked over binchotan charcoal to the elevated take on mackerel.

Among the highlights are the squid tagliatelle with cuttlefish ink and caviar, a harmonious blend of surf and turf flavors elevated by a perfectly reduced duck jus. The mackerel on pebbles, prepared tableside, showcases Chef Banctel’s artistry and attention to detail, while the plump chicken with ‘lait ribot’ and pea tartlet is a delightful symphony of textures and flavors.

A meal at Le Gabriel is a journey of culinary discovery, where each dish tells a story of craftsmanship and creativity. Whether indulging in the hunting menu or savoring the set lunch menu, guests are treated to an experience that transcends the ordinary. Chef Jérôme Banctel’s commitment to excellence shines through in every aspect of Le Gabriel, making it a must-visit destination for discerning gastronomes seeking a taste of culinary perfection in the heart of Paris.

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