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In Other Words
Le Figaro (2020) praises chef Jason Gouzy’s “touching” cuisine. Emmanuel Rubin is particularly taken with “a certain French style” present here that, he finds, allows Gouzy to stand out from others of his generation.
L’Officiel (2020) is intrigued by Gouzy’s “audacity,” not just in evoking Rabelais’ gluttonous giant in the name of his restaurant, but also in the daring choice of using the same main ingredient multiple times in his menu. For Baptiste Piégay, Gouzy pulls off the risk with “panache.”
John Talbott (2020) says “wow” to the largesse of Pantagruel, noting that chef Gouzy has certainly set his sights on stardom – and with good reason. “Hurry,” he writes. “You’ve only got 360 days until the Michelin 2021 is published.”
Restos sur le Grill (2020) says that despite the long wait between courses, ho-hum dining room and service, and high prices – especially for the neighborhood, which is better known for inexpensive but delicious sandwich shops… Pantagruel is “worth the trip” for the “mastery in the kitchen.”