Le Gabriel - Paris

Beautiful culinary experience at the restaurant le Gabriel. The menu of the Virgin was a true journey for our taste buds between Brittany and Japan. Original dishes with perfect cuisine and a combination of very well mastered flavors. All this is accompanied by an irreproachable service while being attentive and friendly

Jérôme Banctel is mature: he seems to do what he loves, and he does it with great care, mastery and intelligence. I only practice the lunch menu, already difficult for my modest means. It has just increased and passed all vegetables (except mouths) and is impressive from one end to another, without any failure. The lime marinade, used in different ways, is the original theme of this vegetable menu. The mouths are pyrotechnics, like pork pie, between the **** and the head, perfectly intense and yet not too strong. Tomato is an expressionist painting, where mustard seeds resonate with oil eyes, and resembles in the mouth what it looks, colored and nuanced. The carrot comes with a vinegar sauce that we would end with straw. The eggplant plays the steak in the main course. The old version of the lunch menu was less conceptual, less demonstrative, but more diversified, and perhaps even better. A kitchen always available in less affordable menus, especially magical on seafood and magistraral sauces. A coffee that comes from a land of 3500m2 at the Meeting tells you about the ambitions of the place. I don’t like the Pompadour/Garcia style of the place, or its stupid and invasive soundtrack, but the kitchen makes me forget all this quickly. Exquisite service, discreet but available, and very close to the talking kitchen. Attention to the details and memory of the carefully organized client. Cheaper, but it is rarely better.

Very nice gourmet trip to the restaurant Le Gabriel. A kitchen that makes us travel in the way of cooking by the Chef. A very good experience

Located close to the Champs Élysées, this restaurant is located in the elegant and luxurious setting of the Reserve a former 19th-century hotel. Today it is a two-star Parisian sublime. The service is on top but without being on the back at all times. The dishes are very sought after and original (the taste buds are at the party and it is only happiness). With each dish of original sauces that do not deny the flavor of the dish. A wonderful evening a great meal from beginning to end nothing to say high-level kitchen very good service really perfect. Gage of a future 3 stars.

Very beautiful address that would surely deserve the third star. Very refined, weddings of very sought after flavours. The lobster is falling. Special mention for the decline of artichokes. The chief is Breton, it feels like a fish master and crustaceans.