MAY 2026
A plant-based path wrapped in a veil of limestone
Jérôme Banctel unveils his first entirely plant-based menu built around cooking with limestone, his signature technique.
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A plant-based path wrapped in a veil of limestone
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Titled “Chemin végétal en habit de chaux”, this seven-course journey showcases fruits and vegetables revealed through unprecedented textures and a unique concentration of flavors.
Inspired by a discovery he made in Istanbul in 2010, the Chef adapts this traditional confectionery technique to his own cuisine. Already featured at Le Gabriel from amuse-bouche to dessert, limestone cooking becomes the central theme of a menu that reinvents the way ingredients are enjoyed.
This first edition showcases the treasures of spring before turning to summer harvests through creations such as Watermelon Carpaccio, fennel gazpacho and horseradish; White Asparagus, creamy avocado and lemon-infused olive condiment; as well as Morel Mushrooms with wild garlic, mushroom broth and pea caviar.
The “Chemin végétal en habit de chaux” menu is available as a seven-course lunch or dinner at the price of 310 euros, served at Le Gabriel through till August.
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