• Three-Part Chapters Menu: Pantagruel’s tasting menu is uniquely structured into chapters, each consisting of three parts presenting the same ingredients in different forms and textures. This approach allows diners to experience a single ingredient in multiple creative ways within one course, enhancing the sensory and culinary journey.

• Open Kitchen with Glass Window: The restaurant features a large glass window into the kitchen, enabling guests to observe Chef Jason Gouzy and his team at work. This design element adds an interactive and theatrical dimension to the dining experience, blending transparency with artistry.

• Choice of Knives for Dining: An unconventional detail at Pantagruel is the offer to choose between knives with handles made from ebony or goat’s horn before certain dishes. While seemingly a small gesture, it highlights the restaurant’s attention to detail and commitment to elevating every aspect of the meal.

The most honored or signature ingredients at the Michelin-starred restaurant Pantagruel in Paris, based on their distinctive multi-course "chapters" and signature dishes, include:

• Smoked Artichoke: Featured prominently in Chapter I, it is prepared in multiple ways such as smoked and fried artichoke hearts, paired with green curry and whelk. This ingredient showcases Pantagruel’s creativity in transforming a humble vegetable into a complex, layered dish.

• Whelks: Also part of Chapter I, whelks are used in combination with smoked artichoke and green curry, adding a briny, marine element that contrasts and complements the smoky and spicy flavors.

• Spider Crab: Central to Chapter II, spider crab is served in various forms including a mousse with crab bisque emulsion, crab ravioli, and crab salad in vol-au-vent. This ingredient highlights the kitchen’s finesse in seafood preparation and texture contrast.

• Brass Lamb from Auvergne: Featured in Chapter IV, this lamb is paired with green beans, sea beans, and clams, sometimes accompanied by caviar. The lamb represents a robust, earthy protein that balances the lighter seafood and vegetable elements in the menu.

• Foie Gras and Duck: Noted in other signature dishes, such as duck en croute with foie gras and pastry crust, these ingredients emphasize rich, indulgent flavors and classic French technique elevated by Pantagruel’s refined execution.

These ingredients are significant as they reflect the restaurant’s philosophy of presenting each element in multiple preparations within a chapter, creating a narrative and depth of flavor that is both innovative and rooted in French culinary tradition. The use of smoked artichoke and whelks, spider crab, and brass lamb, along with foie gras and duck, are key to the restaurant’s identity and Michelin-starred acclaim.

Pantagruel Menu Options

Tasting Menus

• Lunch menu in 3 chapters: €65
• Lunch tasting menu in 5 chapters: €85
• Panurge menu in 5 chapters: €130
• Pantagruel Menu in 6 chapters: €150

A La Carte Options

• The Pantagruelic egg, celery, red onion, haddock: Not listed
• Seabream, lentils, kumquat: Not listed
• Rack of pork, pear, barley: Not listed
• Lobster Croqu': 20€
• Mr Fabre cheese: €16

Wine Pairing Options

• Food and wine pairing in 3 glasses: €42
• Food and wine pairing in 4 glasses: €55
• Food and wine pairing in 5 glasses: €65
• Food and soft drinks pairing in 3 glasses: €34
• Food and soft drinks pairing in 5 glasses: €50

Extra Options

• Breton blue lobster: €30