Jérôme BANCTEL

Chef : 2 restaurants

Presentation

Jérôme Banctel, who grew up in the heart of Breton Brittany, in Piré-sur-Seiche, naturally turned to the Lycée Hôtelier in Saint-Méen-le-Grand when he decided to become a chef.

His early years were marked by stints with André Daguin in Auch, Rostang in Antibes (La Bonne Auberge) and Guy Guilloux (La Taupinière in Pont-Aven).vely marked his early years, it was with Michel Kérever, in Enghien les Bains and then in the Netherlands, that he experienced his first big shock.

Like many chefs of his generation, Jérôme Banctel went on to work in the kitchens of Le Crillon under Christian Constant, before joining Bernard Pacaud at L'Ambroisie. l'Ambroisie, where he retained his rigorous approach and absolute respect for the product, before joining Alain Senderens on the Place de la Madeleine, where the famous chef offered him a job as his assistant.

A real connection developed between the two men at the former Lucas Carton. Jérôme brought a fresh eye and modernized certain dishes, the collaboration was fruitful and the concept dear to Alain Senderens, food and wine pairing, was more than ever at the center of the game until the sale of the restaurant in 2013 precipitated the Breton chef's departure.

In early 2015, Michel Reybier, owner of La Réserve (in Ramatuelle and Geneva), opened a new hotel in Paris, in the heart of the 8th arrondissement. He called on Jérôme Banctel to head up Gabriel, the gourmet table, and Pagode de Cos, which draws on culinary traditions from around the world. Success and recognition followed immediately.

F. T.