Awarded two Michelin stars after just one year in operation, Le Gabriel has made a majestic entrance onto the Parisian gastronomy scene and found its place at the peak of the capital’s demanding gourmet culture. Within the prestigious Napoleon III style interior design created by Jacques Garcia, Jérôme Banctel offers virtuoso interpretations of a magnificent culinary ‘score’.
In tribute to his native region, the coriander-flavored Brittany artichoke heart and the Vendée pigeon with cacao and crunchy buckwheat have already become signature dishes at Le Gabriel. Grand classics of French cuisines are revisited with considerable talent and infused with subtle Japanese influences, inspired by Jérôme Banctel’s many visits to the country. Trained by the greatest names in the business, he is considered the spiritual son of Alain Senderens, under whom he worked at the famous Lucas-Carton restaurant. The maestro taught him to adopt a rigorous approach to selecting produce, to respect authentic tastes, as well as the art of enhancing them by meticulously chosen wines. The passionate and demanding Executive Chef of Le Gabriel pursues his quest for perfection with unwavering constancy, building on impeccable technique to exalt the intensity of each flavor. A bold, pure and incredibly appealing style, accentuated by the effective waiting staff and the masterful touch of Marco Tognon, Director of Le Gabriel, based on his 20 years of experience at some of the world’s most celebrated establishments.
Lunch from 12.00 pm to 14.30 pm
Dinner from 7.00 pm to 10.30 pm
The restaurant is closed weekly at Saturday lunchtime.
Male guests are required to wear jackets.
Four-legged companions are not admitted to Le Gabriel restaurant.
Photo: Jérome Banctel, Michelin Starred chef and Marco Tognon, Le Gabriel restaurant director.