At lunch
Our menus are served for all the guests at your table.
The menus below are given as an indication. Variations depending on the season and the Chef's inspiration may occur.
Gargamelle's Menu in Five Chapters
With mineral water and a coffee
Served in 2 hours
From €129.09 excluding VAT - €143 including VAT per person
Prologue
The Pantagruelic egg, caviar, rice
Scallops, buckwheat, Roscoff onions
Ikijimé seabream, eels, clams, celery
Deer, Carrot and seaurchin
Ice cream cart
Chocolate, citrus, smoked tea
Conclusion
Pantagruel Menu in Six Chapters -
With mineral water and a coffee
Served in 2.5 hours
From €179.09 excluding VAT - €197 including VAT per person
Prologue
The Pantagruelic egg, caviar, rice
Scallops, buckwheat, Roscoff onions
Foie gras, haddock, artichockes, persimmon
Lobster, chesnut, sweet potatoes
Deer, Carrot and seaurchin
Ice cream cart
Chocolate, citrus, smoked tea
Conclusion
Dinner options, price per person
Cheese - €18.18 excluding tax - €16 including tax
Glass of champagne: €21.80 excl. VAT - €24 incl. VAT
Food and wine pairing in 5 glasses - €67.50 excl. VAT - €80 incl. VAT
Food and wine pairing in 6 glasses - €75 excl. VAT - €90 incl. VAT
Food and soft drink pairing (3 glasses) - €30.90 excl. VAT - €34 incl. VAT
Food and soft drink pairing (5 glasses) - €45.45 excl. VAT - €50 incl. VAT
Digestive: From €16.67 excluding tax - €20 including tax
Restaurant map
At dinner
Our menus are served for all the guests at your table.
The menus below are given as an indication. Variations depending on the season and the Chef's inspiration may occur.
Chef Jason Gouzy and his team
At the helm of his Pantagruel, awarded a Michelin star in 2021, Jason Gouzy crafts a rich and opulent cuisine. As a symbol of this generosity, each course of his menu unfolds in three complementary plates. A perfectly executed exercise in style by the chef and a playful and delightful experience for his guests.
Jason Gouzy's career began at the Bristol in 2012. After completing a traditional vocational diploma (BEP/BAC pro/BEP), the native of Champagne joined the brigade at the Epicure restaurant, led by Eric Frechon, where he learned technical rigor and the characteristics of luxury hotel cuisine. "I learned to maintain consistent excellence. I also had the opportunity to work with products like truffles and caviar and understand why they are used."