Pantagruel

At Pantagruel, Chef Jason Gouzy has developed a distinctive approach to French gastronomy that honors tradition while embracing innovation and playfulness. His Michelin-starred cuisine centers on a unique presentation format that defines the restaurant's identity: each course arrives as three complementary plates, inviting you to experience different preparations, temperatures, and textures within a single dish concept. This signature three-plate format transforms dining into an interactive experience. Rather than receiving a single composed plate, you encounter multiple interpretations of ingredients and flavors that complement and contrast with each other. This approach encourages exploration and engagement, allowing you to appreciate the depth and versatility of each ingredient while experiencing the chef's creative vision from multiple perspectives. The menu showcases Gouzy's mastery of French culinary techniques applied to exceptional seasonal ingredients. The œuf pantagruélique exemplifies his ability to elevate humble products into extraordinary creations, transforming the simple egg into a complex, multi-faceted dish that surprises and delights. The croq'homard reimagines the classic croque-monsieur with luxurious lobster, demonstrating the chef's talent for balancing sophistication with approachability and comfort. Seafood features prominently in Gouzy's repertoire, with preparations that highlight the quality and freshness of each ingredient. Monkfish receives careful treatment that showcases its firm texture and delicate flavor, while oysters appear in preparations that honor their briny essence. The restaurant's shellfish dishes demonstrate technical precision and respect for the products' natural qualities. Traditional French ingredients receive contemporary interpretations throughout the menu. Escargots paired with cabbage create unexpected harmonies, while mallard duck preparations showcase the chef's understanding of game and poultry. These dishes root the cuisine firmly in French gastronomic tradition while demonstrating Gouzy's modern sensibility and creative approach. The menu structure offers flexibility to suit different occasions and appetites. The weekday lunch menu at 65€ provides an accessible introduction to Gouzy's style, featuring a condensed version of his culinary vision that fits within a business lunch timeframe. For dinner, two tasting menu options allow deeper exploration: the five-chapter Gargamelle menu at 130€ and the comprehensive six-chapter Pantagruel experience at 185€. Both dinner menus unfold as progressive journeys through the chef's creative universe, with each chapter building upon the previous one. The restaurant's wine program complements the cuisine with over 500 references from French vineyards. The extensive cellar allows for precise pairings that enhance each dish's flavors, and the sommelier team can create customized wine accompaniments for the tasting menus. This depth of selection ensures that whether you prefer classic Burgundies, bold Bordeaux, or more adventurous natural wines, you'll find options that elevate your meal. Chef Gouzy demonstrates flexibility in accommodating dietary needs. The kitchen can adapt dishes for guests with allergies to peanuts and tree nuts, and vegetarian options are available upon request. This adaptability ensures that the restaurant's creative cuisine remains accessible to diners with various dietary requirements, though we recommend communicating your needs when making reservations to allow the kitchen adequate preparation time. The cuisine's playful character extends beyond the three-plate format to encompass the entire dining experience. Gouzy's approach encourages curiosity and engagement, inviting you to appreciate not just the final flavors but the creative process and technical skill behind each preparation. This philosophy makes Pantagruel a destination where gastronomy becomes both intellectually stimulating and genuinely enjoyable.