Le Grand Pan

The cuisine at Le Grand Pan represents Chef Benoît Gauthier's refined approach to French bistrot cooking, where traditional techniques meet contemporary standards for ingredient quality and presentation. Gauthier's background and training inform a cooking style that respects classic preparations while allowing seasonal products to shine through careful, precise execution.

The menu structure reflects a commitment to seasonality and freshness, with updates every two weeks ensuring that dishes align with market availability and the chef's creative evolution. This regular rotation keeps the offering dynamic while maintaining signature preparations that have become synonymous with the restaurant's identity. The côte de bœuf and côte de veau de Mauléon stand as pillars of the menu, showcasing Gauthier's exceptional skill with meat cookery—these cuts arrive at the table with perfectly rendered exteriors and interiors cooked to precise temperatures that maximize flavor and texture.

Seasonal specialties demonstrate the kitchen's versatility and market-driven approach. Winter brings delicate saint-jacques preparations that highlight the sweetness of quality scallops through restrained seasoning and expert timing. Summer shifts focus to luxurious lobster dishes that celebrate the crustacean's natural flavors through classic French techniques. Beyond these seasonal stars, the menu features refined interpretations of French classics: lièvre à la royale prepared with the time and technique this historic dish demands, rognon de veau that converts even hesitant diners through perfect preparation, and confit preparations that honor traditional preservation methods.

The lunch formula offers exceptional value without compromising quality—entrées at 8€, plats at 16€, and desserts at 9€ provide access to Gauthier's cooking at remarkably accessible prices. This commitment to midday value has made Le Grand Pan a favorite among local professionals and neighborhood residents seeking quality without evening-dining price points. The à la carte menu, averaging around 52€ per person for dinner, reflects fair pricing for the quality and technique involved.

Gauthier's kitchen also demonstrates thoughtfulness toward diverse dietary preferences, with vegetarian options that receive the same attention and creativity as meat-focused dishes. Starters might include refined preparations like rillettes de poisson or saumon mariné that showcase the chef's skill with seafood. Main courses span from perfectly roasted coquelet to selle d'agneau, each preparation highlighting the kitchen's mastery of different proteins and cooking methods. The fish offerings, including filet de daurade and pavé de saumon, demonstrate equal facility with seafood, while the presence of sole meunière on the menu signals respect for classic French fish preparations.

Desserts maintain the same standards of execution, with offerings like tarte meringuée à la rhubarbe and tarte chocolat-caramel that balance traditional French pastry techniques with contemporary presentations. Seasonal fruits like fraise gariguette appear when at their peak, treated simply to showcase their natural qualities. The wine list complements the food program with selections that span French regions and price points, curated to enhance rather than overshadow the cuisine.

Chef Gauthier's cooking has earned recognition from Gault&Millau (12/20), validation that his approach successfully bridges traditional bistrot cooking and contemporary bistronomic standards. The kitchen's consistent quality, seasonal awareness, and technical precision create a dining experience that satisfies both those seeking comfort in familiar French classics and diners looking for refined execution and thoughtful ingredient sourcing.