Restaurant Pantagruel Paris
Haute French restaurant · Palais Royal
10 Rue de Richelieu, 75001 Paris, France
Highlights
Haute cuisine with 2-3 mini plates per course, dry ice flair
Haute cuisine with 2-3 mini plates per course, dry ice flair
"Thirty-something Jason Gouzy, who hails from Rennes, is the epitome of generosity, like Rabelais’ well-known character and the restaurant’s namesake, but he is also subtle. He trained at the Ferrandi School before honing his skills at l’Assiette champenoise, the Bristol and the Baudelaire (Burgundy Hotel). Now alone at the helm, he worked with a fashion designer to create this understated gourmet cocoon, both bourgeois and romantic, in the heart of the lively Sentier district. The theatrically glazed kitchen shines the spotlight on his culinary talent from plays on textures to surf and turf recipes without forgetting smoked ingredients and spices, illustrated by smoked beetroot and sardines or the medley of blue lobster." - Michelin Inspector
"Pantagruel is a famous mythical character in French literature who “loves to indulge in epicurean pleasures,” says the menu, which not only explains the restaurant’s name, but how the courses—dubbed “chapters”—unfold. Each dish is actually three mini ones: The chef focuses on one major ingredient (say, leeks) and serves it three ways on a variety of striking ceramic plates. If it sounds very The Menu, it is. But it works, and no one will turn into a s’more at the end. Added flair comes in the form of dry ice, nori and miso seaweed butter prepared tableside, and a recording of “Pantagruel” that’s read aloud in the bathroom. Despite the small portion sizes, you’re still getting three mini plates of each course—at lunch, it’s three for €65, while at dinner it’s six for €150—so you won’t leave hungry." - Sara Lieberman
"Pantagruel is a famous mythical character in French literature who “loves to indulge in epicurean pleasures,” says the menu, which not only explains the restaurant’s name, but how the courses—dubbed “chapters”—unfold. Each dish is actually three mini ones: The chef focuses on one major ingredient (say, leeks) and serves it three ways on a variety of striking ceramic plates. If it sounds very The Menu, it is. But it works, and no one will turn into a s’more at the end. Added flair comes in the form of dry ice, nori and miso seaweed butter prepared tableside, and a recording of “Pantagruel” that’s read aloud in the bathroom. Despite the small portion sizes, you’re still getting three mini plates of each course—at lunch, it’s three for €65, while at dinner it’s six for €150—so you won’t leave hungry." - Sara Lieberman
Sophie Innocenti
George
ajla dunga
David Magdael
Kat Leung
Imry Sadan
Homa Kargar
Vera
