The chef invites you to take a journey through his culinary exploration…
without ever leaving Paris to Moscow reflect the mood of the moment and Le Gabriel’s deep-rooted identity
Journeys Packing up - Amuse Bouche
Buckwheat and smoked sardine cracker / Potatoes, nori seaweed and Kaviari caviar
Lentil crisps, confit egg yolk and shallots in vinegar / Beetroot and flame-smoked salmon tartlet
Journeys Tasting Menu
Périples - Leaving Paris to Moscow
Steamed blini, garnished with capers, pickles, onions, quail egg, Kristal caviar quenelle and haddock blancmange
Sourdough bread and butter
Périples Artichoke - Sakura 48h
Chef Jérôme Banctel's signature dish Roasted artichokes, sakura gel, barigoule sauce
Périples- Land lines, furrows at sea
Scallops, black truffle, kale, Brussels sproutsScallop beard juice and verjuice
Périples- Fall escape pliers to pliers
Blue lobster from Brittany poached in seawater and finished
in Binchotan Pumpkin seed praline and butternut balls flavored with rayu Japanese spices
Périples - Big sail on the Mékong
Eel and bacon from Colonnata, crispy leek with horseradish, Consommé of beef and red wine
Périples - Challans ~ Cairo 24h birds eye view
Challans duck, Apicius spices, apple jelly Duck jus, condiment Medjool dates fermented
Périples - Flaying over mount octogenarian 1 h
Physalis, marigold sorbet
Périples- Cameroon pod path 15’
Vanilla pods, sponge baba cake with Woodford reserve
Périples - Postal Cards ~ Dessert around chocolate
Pulp worked with white wine, bean worked with red balsamic vinegar, profiteroles with chocolate sauce
Petit fours ~ Sweet trolley
lemon tart, crispy rice yuzu, mango caramel , dark chocolate, chocolate cookie, cherry caramel, sweet buckwheat stick
The menus are frequently renewed according to availability and the inspiration of the moment.