On March 18, Gabriel, the restaurant at Réserve Paris, a palace in the 8th arrondissement, won the supreme award: three Michelin stars. Since the day he decided to pursue a career in cooking, his chef, Jérôme Banctel, who worked in the kitchens of Bernard Pacaud at Ambroisie (Paris 4th) and Alain Senderens at Lucas Carton (Paris 8th), dreamed of it.
This 52-year-old hard worker, with immense talent, who likes acidity, sauces without butter or cream (for a Breton, that's original) and tastes from elsewhere, 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.
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