Jérôme BANCTEL

Chef : 2 restaurants A Breton at heart, Jérôme Banctel has led the kitchens of Le Gabriel (4 toques) and La Pagode de Cos at La Réserve Paris since 2015, between Breton memories and a taste for travel.

Presentation

It all began in Piré-sur-Seiche, in Ille-et-Vilaine, in the generous kitchen of a grandmother who unknowingly awakened his vocation. Born in Rennes in 1971, Jérôme Banctel entered the Notre-Dame hotel school in Saint-Méen-le-Grand at 16, before training with André Daguin in Auch, at La Bonne Auberge in Antibes, then with Guy Guilloux at La Taupinière in Pont-Aven. His first great revelation came alongside Michel Kéréver, in Enghien-les-Bains and then in the Netherlands.

From the Crillon to Lucas Carton, the school of great houses

Like many chefs of his generation, he then joined the kitchens of the Crillon under Christian Constant, followed by Bernard Pacaud at L’Ambroisie, where he learned rigour and absolute respect for the product. On the Place de la Madeleine, Alain Senderens made him his second-in-command at Lucas Carton. The two men clicked immediately: Jérôme Banctel modernised certain dishes and brought to life the food and wine pairing so dear to his chef, until the restaurant was sold in 2013.

At Le Gabriel, from Brittany to the ends of the earth

In early 2015, Michel Reybier entrusted him with the kitchens of La Réserve Paris, opening in a mansion in the 8th arrondissement: Le Gabriel (4 toques), the fine-dining table, and La Pagode de Cos (2 toques), open to the cuisines of the world. There, the chef asserts a precise, contemporary cuisine built around seasonal produce, distinctive techniques such as limewater cooking and sauces without butter or cream, and his own story: the “Virée” menu pays tribute to his native Brittany, while “Périple” invites diners to travel, from Japan to Turkey. In 2019, he published a book of 80 recipes with Chihiro Masui.