{"id":18880,"date":"2016-08-25T07:15:10","date_gmt":"2016-08-25T05:15:10","guid":{"rendered":"http:\/\/www.life-magazine.be\/fr\/?p=18880"},"modified":"2018-03-08T14:50:18","modified_gmt":"2018-03-08T13:50:18","slug":"rencontre-jerome-banctel-a-reserve-paris","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/rencontres-culinaires\/rencontre-jerome-banctel-a-reserve-paris","title":{"rendered":"Rencontre avec J\u00e9r\u00f4me Banctel \u00e0 la R\u00e9serve Paris"},"content":{"rendered":"<span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Reading Time: <\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minutes<\/span><\/span><p style=\"text-align: justify;\"><strong>Depuis f\u00e9vrier dernier, soit tout juste un an apr\u00e8s l\u2019ouverture du Restaurant\u00a0<em>Le Gabriel<\/em>, le breton\u00a0J\u00e9r\u00f4me Banctel\u00a0affiche fi\u00e8rement deux \u00e9toiles au Guide Michelin France\u00a02016.<\/strong><\/p>\n<p style=\"text-align: right;\"><em>Par Jo\u00eblle Rochette<\/em><\/p>\n<p style=\"text-align: justify;\">Pas \u00e9tonnant que la pugnacit\u00e9, le courage, le talent\u00a0et le travail de celui qui, enfant, voulait devenir footballeur ait si bien pay\u00e9 et en si peu de temps.\u00a0Preuve \u00e0 l\u2019appui, pour nous,\u00a0gr\u00e2ce \u00e0\u00a0un succulent repas pris un midi d\u2019\u00e9t\u00e9 au restaurant\u00a0<em>Le Gabriel.\u00a0<\/em>Un repas truff\u00e9 de cr\u00e9ativit\u00e9\u00a0et de caract\u00e8re joliment mis en place par ce chef\u00a0qui n\u2019est certes pas un nouveau venu dans le monde de la haute gastronomie.<\/p>\n<p style=\"text-align: justify;\"><strong>Le parcours \u00e9loquent de J\u00e9r\u00f4me Banctel<br \/>\n<\/strong><br \/>\nAlors qu\u2019enfant il ne r\u00eavait que de devenir footballeur, J\u00e9r\u00f4me changea fort heureusement d\u2019avis \u00e0 l\u2019adolescence pour suivre une solide formation au Lyc\u00e9e H\u00f4telier de Saint-M\u00e9en-le-Grand (Bretagne). Ses stages et ses d\u00e9buts et suite de carri\u00e8re il les fera dans de beaux, voire excellents restaurants dont\u00a0:\u00a0<em>l\u2019Auberge de la Taupini\u00e8re<\/em>\u00a0(Bretagne),\u00a0<em>La Bonne Auberge<\/em>\u00a0(chez Jo Rostand \u00e0 Antibes) puis \u00e0 Paris \u00e0\u00a0<em>l\u2019H\u00f4tel Crillon<\/em>, \u00e0 l\u2019<em>Ambroisie<\/em>, au\u00a0<em>Lucas Carton<\/em>\u00a0(<em>Alain Senderens<\/em>). Suivra, durant six ans, un autre type de travail inscrit davantage dans le registre culinaire plus tendance brasserie actuel de\u00a0<em>l\u2019H\u00f4tel Mama Shelter<\/em>\u00a0avant son entr\u00e9e \u00e0\u00a0<em>La R\u00e9serve<\/em>\u00a0<em>Paris<\/em>. Nous sommes alors fin 2014 et\u00a0<strong><em>Michel Reybier<\/em><\/strong>, propri\u00e9taire des\u00a0<em>H\u00f4tels La R\u00e9serve<\/em>\u00a0(Paris, Gen\u00e8ve, Ramatuelle) lui laisse carte blanche pour cr\u00e9er une carte digne des deux \u00e9toiles Michelin. Le 19 janvier 2015\u00a0<em>Le Gabriel<\/em>\u00a0ouvre ses portes et le 1<sup>er<\/sup>\u00a0f\u00e9vrier 2016, l\u2019enseigne affiche fi\u00e8rement les deux macarons esp\u00e9r\u00e9s.<\/p>\n<p style=\"text-align: justify;\">Parall\u00e8lement, la formation de\u00a0<em>J\u00e9r\u00f4me Banctel<\/em>\u00a0aura \u00e9t\u00e9 compl\u00e9t\u00e9e tout naturellement par plusieurs voyages qu\u2019il fera au Japon lui permettant d\u2019introduire dans sa cuisine des ingr\u00e9dients venant d\u2019aussi loin et apportant \u00e0 son art du savoir culinaire fran\u00e7ais autant de touches insolites et cr\u00e9atives. Toute curiosit\u00e9 et empathie aidant, c\u2019est ainsi que les premiers d\u00eeners \u00e0 quatre mains de cet \u00e9t\u00e9 ont permis \u00e0\u00a0<em>J\u00e9r\u00f4me\u00a0<\/em>d\u2019accueillir en juin et juillet pass\u00e9s, le chef japonais, lui aussi doublement \u00e9toil\u00e9 (\u00e0 Kyoto et Osaka),\u00a0<strong>Nakahigashi Hisato.\u00a0<\/strong>Un judicieux duo pour un quatre mains ayant singuli\u00e8rement associ\u00e9 le savoir-faire respectif de ces deux figures de proue de la haute restauration internationale.<\/p>\n<p style=\"text-align: center;\">Pour compl\u00e9ter cette pr\u00e9sentation de\u00a0<em>J\u00e9r\u00f4me Banctel<\/em>, voici ce qu\u2019en disent les inspecteurs du<strong>\u00a0<em>Guide Michelin France 2016<\/em><\/strong>\u00a0:<\/p>\n<p style=\"text-align: center;\"><em>\u00ab\u00a0\u2026J\u00e9r\u00f4me Banctel, chef au tr\u00e8s beau parcours\u2026qui \u00e9blouit avec une cuisine aussi solide techniquement que franche au niveau des saveurs. Il \u00e9labore ses assiettes<\/em><\/p>\n<p style=\"text-align: center;\"><em>avec de superbes produits, ne s\u2019\u00e9loignant jamais de ses solides bases classiques, et sait porter le regard au-del\u00e0 si cela se justifie \u2013 on trouvera, par exemple, par-ci par-l\u00e0, quelques touches asiatiques savamment dos\u00e9es\u2026 Une r\u00e9ussite !\u00a0\u00bb<\/em><\/p>\n<hr \/>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.joellerochette.com\" target=\"_blank\"><strong>www.joellerochette.com\u00a0<\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p><span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Reading Time: <\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minutes<\/span><\/span>Le Guide Michelin 2016 dit de lui qu&rsquo;il est un \u00a0\u00bb chef au tr\u00e8s beau parcours\u2026 qui \u00e9blouit avec une cuisine aussi solide techniquement que franche au niveau des saveurs. (&#8230;) Une r\u00e9ussite ! \u00bb. Qu&rsquo;ajouter de plus ? <\/p>\n","protected":false},"author":9,"featured_media":19259,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[1122],"tags":[790,793],"class_list":["post-18880","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rencontres-culinaires","tag-gastronomie-vin","tag-joelle-rochette"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Rencontre avec J\u00e9r\u00f4me Banctel \u00e0 la R\u00e9serve Paris - Fifty &amp; Me MAGAZINE<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/rencontres-culinaires\/rencontre-jerome-banctel-a-reserve-paris\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rencontre avec J\u00e9r\u00f4me Banctel \u00e0 la R\u00e9serve Paris - Fifty &amp; Me MAGAZINE\" \/>\n<meta property=\"og:description\" content=\"Reading Time:  2 minutesLe Guide Michelin 2016 dit de lui qu&#039;il est un &quot; chef au tr\u00e8s beau parcours\u2026 qui \u00e9blouit avec une cuisine aussi solide techniquement que franche au niveau des saveurs. 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