Jérôme Banctel's restaurant at Réserve Paris has won three Michelin stars. The 52-year-old Breton chef likes acidity, sauces without butter or cream and tastes from elsewhere.
He has developed a lime cooking method inspired by traditional Turkish technique. But this sophisticated gastronomy has little to do with the dishes he likes at home on the weekends. The chef: “A meal at home? It will be meat! ». Subscribe to read more Already subscribed? To log in, click here.