Pantagruel sur Paris

Se merecen su estrella Michelin. El escenario es de elegancia simple. Banquetes elegantes más adecuados para personas delgadas (las banquetas son un poco apretadas). El servicio es muy profesional, amable y un poco intenso. Mientras nuestros vasos se rellenaban constantemente, y los platos se servían rápidamente con panache, algunos de los platos se quitaron en el momento en que terminamos una guarnición, un poco obsesiva y distraída. Sin duda, cada mini plato, la cena de cinco platos involucró más de dos docenas de mini platos y tazones fue hermoso. Pero francamente, muchos parecían académicos. Solo porque puedas usar 6 ingredientes en una vieira o un erizo de mar no significa que debas hacerlo. Aun así el plato de ternera, con una mini chuleta diseccionada y guarniciones de pan dulce y otras carnes de órgano, fue brillante. La experiencia es teatral. No es la ropa nueva del Emperador. No nos fuimos hambrientos o del todo decepcionados, pero claramente un poco más pobres. Y preguntándome, ¿valió la pena?

Chaque plat est composé de trois plats (4 pour le homard) avec chacun une expérience différente de la cuisine d’un met. Que cela soit l’oursin, le homard, le fois gras, ou le veau, tout fut parfait

The beautiful address near the Grands Boulevards! A one-star restaurant with excellent value for money. We took the 5-course tasting menu, which starts with the pantagruelian egg followed by a beautiful monkfish (lightly cooked) and, optionally, the lobster croque, a delight! Dishes served on three plates, like variations. Also optional, cheese, served in flowered dumplings with a cracker. Nice selection of wines by the glass.

- Attentive service, but too hasty: as soon as we take the last bite, our plate is almost snatched away. Impossible to finish the sauce. - Beautiful textures and inventive compositions on the plates, but the dishes arrive lukewarm. It's a shame. - Excellent butter made by the chef... served with bread that was too dry, obviously from the day before. What a waste. - We have added the lobster croque to our tasting menu in 5 chapters. If the taste of the lobster was present, the crispness and softness of the toast well balanced, the small quantity of lobster meat unfortunately spoiled our pleasure a little. In conclusion, being a member of several gastronomic academies and accustomed to starred restaurants, I had a pleasant time in your establishment, but there are some essential points which could easily be improved, in order to make it a more satisfactory experience.

As always, a great experience. Inventive cuisine, with perfect cooking. The service is rhythmic, precise and always in a good mood.

Calming muted color scheme and attentive servers welcome you to the Pantagruel experience. Inspired by the story, the restaurant serves most courses (not mignondises) in three variations - with unfortunately varying degrees of success. Some hits, but many more misses. Overly heavy reliance on sixteen-too-many creamy emulsions. We enjoyed lunch, but for the expectation and price point, there are many things that could have been done with better planning, creativity, balance, and execution. By and large they were almost always missing textural contrast, and had too many same-texture/similar-taste emulsions. All but one dish was crazily missing acidity, and all savory dishes that had sweet elements fell very, very short on the sweet expression (peach and apricot entirely lost). We had a wine, called Face B, paired with the guinea fowl course that was amazingly and deliciously complex but on the lighter side, perfectly selected. 4 other wines, most of them unique and intriguing. Amuse Bouche: chickpea and tuna, 3 different ways (same sauce was re-used twice) Fried panisse was not crispy and was cold, three thumbs down. First course: Eggplant and peach, 3 different ways (same sauce was re-used twice, peach was unimpressive throughout) Fried eggplant had lost most of its crunch. Fish course: Monkfish, kohlrabi & almond, 3 different ways (sous vide monkfish slice was great, Fried almond shaped almond crust "fritter" was a great idea) With the almond crusty fritter, there was something amazing that we'd both never had before... Super light aioli. I think they cut regular aioli (made with garlic juice, no pulp whatsoever, so super creamy) with whipped cream... it was really interesting. Not as oily or heavy as regular aioli. That was a revelation for sure! Meat course: Guinea fowl, zucchini & apricot, 3 different ways (sous vide poulty is thumbs down, but the pickled zucchini with lobster bread crumb salad was outstanding - the only dish with complementary acidity; Guinea fowl street food fritter tasted of improper oil temperature, yuck) Pre Dessert: Thai basil ice cream was outstanding, as was accompanying sparking rose Dessert: Hibiscus and blueberries, three ways (worst tuile ever-stunningly awful enough to ruin that dessert, also flaccid French toast, a sad, sad trio attemp at dessert) Birthday cake (chocolate, and thank you!!🙏): Top crust (inverted onto plate) was deliciously crunchy, and the tiny surrounding cookies were good - the whole meal needed more crunch, more textural variation thought. Cafe noisette: very good. Mignonettes: Chocolate dusted thing was forgettable, the peach bit with hibiscus tea was even more forgettable... Blah - and WHY was this course not done in matching 3 part set like everything else? More textural and mouth contrasts would have made it a good meal. That and adding acidity and sweet contrast would have made it a very good meal. Pantagruel has backed themselves into a corner by requiring all courses to be three way combinations... that doesn't always come easily and obviously isn't able to do well. Three ways should NEVER be done just for the sake of doing it - which tastes like the case here. Points for creativity, where it actually existed, but too many items were only merely acceptable, and variety was oddly lacking. For this price and expectation, that is not good enough. Would still go back and try again!

One of the most creative chefs in Paris prepares a trio of interpretations for each ingredient in his multi course meal and the results are delicious.

Superb time for lunch, we let ourselves be guided through the chapters. Special mention for the sauces. Highly recommended!

Absolutely phenomenal pairing of foods with unique flavors, the monk fish was our absolute favorite, didn’t taste like anything I have ever tried!

Inventive, sophisticated and tasty cuisine. Beautiful address.