With the year drawing to a close, the restaurant Pantagruel takes up his quarters at Sentier, where the chef Jason Gouzy opens his first restaurant, intimist and charming, dedicated to the art of gastronomy.
An interierior (soon) romantic, bourgeois apartment spirit, every single detail shaped by Jason Gouzy himself. With Bourgine, fashion stylist of rive Gauche, they took cake to hunt woodcuts, lights, furnitures, to surprise your eyes.
Pantagruel is the new neighbour of Madame de Pompadour, who lived in the house, and Hoxton hôtel, Sézane and Grand Rex theater.
the cuisine of pantagruel
Have you ever tasted giant eggs? Seen an eruption of celery?
Exit tasting menu, every dish is coming in 4 sequences, pto use the product entirely.
At Pantagruel, dishes are at human scale, fine and gastronomic.
Pantagruel is the flourishing work of chef Jason Gouzy, who just reached 30 years old.
After Ferrandi school, during 8ans, he learns at the Bristol, at the Baudelaire inside the hôtel Burgundy, and becomes chef at Galopin. With Pantagruel, he sails now alone in the parisian gastronomic waters.
His specialities? Lobster, shells, duck pithiviers