Still the same yet so different. Three menus for lunch and dinner, an informal and cheerful atmosphere, a whole new way of enjoying the cuisine at La Réserve Paris’ signature restaurant… The up-to-the-minute Le Gabriel is driven by Michel Reybier’s cherished values of authenticity and simplicity and by the passionate energy of the two Michelin-starred chef Jérôme Banctel.
In a world where everything has changed and where the desire to treat oneself has never been so compelling, Le Gabriel is looking to offer new gourmet experiences.
Amid a relaxed, on-trend atmosphere, it’s a new departure for destination the world. Through three different menus, the chef invites you to take a journey through his culinary exploration… without ever leaving Paris. “Escales”, “Virée” and “Périples” reflect the mood of the moment and Le Gabriel’s deep-rooted identity: its attachment to the chef’s Breton roots, his love of beautiful, ultra-fresh produce, used at its peak. The menus are frequently renewed according to availability and the inspiration of the moment.
“Escales” – a lunch in three parts, honoring three destinations through three Le Gabriel signature recipes. For example, sand carrots, cured monkfish with miso and wasabi, white asparagus, apricot, tamarind and coriander. A distillation of Jérôme Banctel’s culinary identity every midday, for a business lunch or a break with friends.
” Virée” – a five-course menu for lunch or dinner embodying the chef’s favorite choices with a focus on the land and sea of his native Brittany and the memories of his first 17 years, with guest stars including abalone from Brittany and of course artichokes, as well as mackerel cooked on stones with anchovy tomatoes and a buckwheat cider dessert or raspberry gavottes. Head west for the spirit of Le Gabriel in its original form.
“Périples” – more than an eight-course menu, this is a culinary odyssey in sync with the chef’s inspiration. This long journey begins in Paris as always and then makes stopovers in different countries of the world, thanks to recipes featuring eclectic and subtle influences. Bao with caviar rubs shoulders with Burgos suckling pig and saké kasu rice with Plougastel strawberries for dessert. Unforgettable.
“Escales” 3-course menu / 75 € for lunch only
“Virée” 5-course menu / 145 € lunch & dinner
“Périples” 8-course menu / €195 lunch & dinner