La Véranda, a marine interlude by Jérôme Banctel
At La Réserve Paris, Jérôme Banctel has relaunched La Véranda, an ephemeral table dedicated to seafood. Under a glass roof, the menu is structured by arrivals and sharing.
La Véranda is back in winter at La Réserve Paris. Set up under a glass roof in the extension of the Library, the ephemeral restaurant changes its decor and refocuses on seafood. The dining room, which opens onto the patio, features white tablecloths, sober furnishings and coastal-inspired details.
Designed as a tribute to Jérôme Banctel's origins, this temporary setting echoes his attachment to Brittany and the maritime world that has marked his career. Here, the sea is not a decorative theme, but a common thread running through the products, cuts and cooking. In this way, La Véranda functions as a personal extension of his history as a chef.
A clear line to the sea
The 5-toque chef's menu is built around the sea, organized into "Petite Marée" and "Grande Marée", with variations depending on the catch.
For starters, oysters are served cold, langoustines poached and scallops presented in cotriade. Raw preparations also feature prominently: scallop, yellowtail or otoro tuna sashimi, mackerel, yellowtail or tuna sushi accompanied by Kaviari caviar. Main courses include sole tempura with Kaviari caviar, simply grilled blue lobster, and cod brandade with truffles. A four-course caviar menu completes the offer.
Jordan Talbot in charge of desserts
The sweet sequence is entrusted to Jordan Talbot, the in-house pastry chef. Two desserts are on the menu: a fine apple tart served with vanilla ice cream, and a chocolate tart made with grand cru chocolate, on fleur de sel shortbread.
Open Monday to Friday for lunch and dinner, La Véranda is a seasonal alternative to the hotel's gastronomic restaurant, with a more direct format and plates designed to move around the table.
