To Begin..always Bubbly…

Oh my, sometimes I make requests never assuming they will respond, Oui!  As I have mentioned, I love meeting chefs when I travel and despite sending a lengthy list of interesting questions – the very talented and gracious Chef Jérôme Banctel, agreed to an interview. Esteemed Two Michelin Star Chef of Le Gabriel in the five star La Reserve Hotel,  visited our table after I had sipped bubbly, tasted fine wines and indulged in his decadent ‘two course lunch’, which actually turned out to be five or six courses, with all the gifts from the chef..

Chef Jérôme Banctel, Le Gabriel La Reserve Hotel, Paris

What I didn’t know is that he doesn’t speak English…a brief giddy video is enclosed – however, he was sweet and kind enough to answer many more of my questions…One interesting comparison to my recent chef interview at Amanera – both chefs look to Tokyo for interesting and challenging cuisines to emulate. Chef Jérôme Banctel adapts a subtle touch of Japan in a few of his dishes.

What is your idea of comfort food? Food served around a fireplace, especially winter chestnuts, which remind him of his grandmother.

Scallops with Carrot Puffs in Carrot Foam

He was raised in Brittany and trained alongside the greatest chefs in the business, notably, mentor, Alain Senderens at Lucas Carton; he has also worked in the kitchens of the finest culinary establishments in France and elsewhere, such as Le Crillon and L’Ambroisie.

At the young age of 16, he decided he wanted to become a chef when he met chef Michel Kerever at Le Duc d’Enghien where he began his career as a ‘commis’ chef. As a commis chef you’re the first rung of the ladder to becoming a great chef. In most kitchens you’ll do food preparation work and basic cooking under the supervision of a chef de partie or section chef, rotating through sections such as sauce, vegetables, fish and butchery roughly every six months.

Dessert

Mushroom Meringue – crab wasabi with green apple.

Happy at Lunch! Le Gabriel at La Reserve Paris…

He changes the menu every 2- 3 weeks, which is a significant challenge for a kitchen team.

Merci, Chef for the scrumptious lunch. And merci,to Nathanial Most, my enthusiastic dining companion and essential translator!

Chef Jerome Banctel La Reserve