Jérôme Banctel, cuisine chef at La Réserve restaurant: Le Gabriel** and class patron
Jérôme Banctel is inspired by the seasons, delighting his customers with classic dishes to which he adds a new twist and an exotic touch.
Chef Banctel’s regular customers are treated to a contemporary approach, which includes a sprinkling of culinary fantasy and showcases quality ingredients.
Born in Brittany, Jérôme Banctel constantly updates his regional cuisine. He also frequently adds his personal touch to the signature dishes of top Michelin-starred chefs.
Working with Chef Senderens and Chef Pacaud enabled him to learn to master traditional cuisine and his discovery of Asian cuisine enhanced his culinary repertoire.
Today, Jérôme Banctel is Chef at Le Gabriel, a gastronomic restaurant at the famous La Réserve hotel in Paris, which has two Michelin stars to its name.
Chef Banctel demonstrated two recipes to a room packed full of students who couldn’t wait to discover his cuisine:
- Mullet quenelles, Manzanilla butter and hazelnuts
- Line-caught mackerel, ginger bourride, fondant potatoes
Chef Banctel recently started welcoming Le Cordon Bleu Paris institute students for internships: an amazing opportunity to train alongside this leading chef.
