At Le Gabriel in Paris, Chef Jérôme Banctel showcases refined French gastronomy through precision and balance.
The pheasant hen is carefully prepared, its meat concentrated and shaped into a delicate insert, complemented by tender Swiss chard to highlight its natural intensity.
A masterclass in restraint, elegance, and flavor clarity.
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1 Comment
Beautiful execution.
The way the pheasant hen is concentrated into a refined insert, paired with Swiss chard, shows real restraint and precision.
A great example of modern French haute cuisine at Le Gabriel Paris under Jérôme Banctel.