Restaurant Pantagruel Paris — Restaurant in Paris

I had dinner here yesterday, and from the looks of the reviews it was not only with one set of bad behaving patrons but two from reading the review posted earlier today.

Firstly, I would like to say along with the multiple positive reviews previous people have left, believe the masses on Google reviews and TripAdvisor and know that the food was stellar. The menu was exactly what is delivered, six chapters with three plates at each chapter. Service was attentive, friendly, and responsive.

Secondly, it seemed like we dined with some peculiar folks of the night that really didn't not know or appreciate what the concept of the restaurant is. This was from another set of diners that left a review earlier. A tasting menu by definition cannot offer you the exact dishes you see in the reviews. The menu changes as produce and seasons change, and also means the availability should be considered. If you would like what you see exactly, then an a carte menu is for you. You can clearly see from Google reviews that the dishes are no the same from the last week even, or a couple of weeks ago. I am excited that tasting menus give a certain mystery every time, and challenges the chef to marry ingredients and flavors of the season, and keeps new creative ideas and presentations for the customers.

There was a separate Chinese couple who behaved badly, and complained first there was coriander after finishing a dish. Typically, one who had allergies or a severe dislike to an ingredient would tell the kitchen ahead of time. I am not sure what you can do when you finished the course already. No one can read your mind ahead of serving you. The chef addressed this head on and said had we had known ahead, we could've accommodated you. I felt this was a fair response. The patron then decided to say they should write all ingredients on the menu card. Again, this is not done typically of any tasting menu, and comes from a lack of understanding what tasting menu actually is.

The chef comes to all tables at the end of the night to thanks each table for coming. He asks what was your favorite part of the meal. This was not an opportunity to critique and criticize a Michelin star chef by telling the chef he was using too much sauce. This was an incredulous experience to witness, and not only smacks of arrogance but a clear display of disrespect. This is his life's work. I get that it may not be for everyone, but some tact and diplomacy would be appreciated here. I also would not be challenging a chef in a field I do not know anything about. I just knew every morsel of food he gave me I wanted more!!! I did not hear the chef say because you are Chinese you are more used to that type of food comment the other poster alluded to. If he did say that, the couple were factually Chinese. I am Chinese myself and I can say the chef was gracious when we spoke, and there is nothing wrong with saying maybe you are more comfortable with the type of cuisine you are more familiar with. We all have our own comfort zone.

It was unfortunate I was seated close to people who obviously did not understand or appreciate this food! But it will not spoil my experience. I would return on my next trip, and look forward to see what new and exciting things the chef has in store.

As far as the comment of the last dessert this other reviewers got, that was after dessert to finish off your meal. The cherries were your dessert...

Calming muted color scheme and attentive servers welcome you to the Pantagruel experience. Inspired by the story, the restaurant serves most courses (not mignondises) in three variations - with unfortunately varying degrees of success. Some hits, but many more misses. Overly heavy reliance on sixteen-too-many creamy emulsions. We enjoyed lunch, but for the expectation and price point, there are many things that could have been done with better planning, creativity, balance, and execution. By and large they were almost always missing textural contrast, and had too many same-texture/similar-taste emulsions. All but one dish was crazily missing acidity, and all savory dishes that had sweet elements fell very, very short on the sweet expression (peach and apricot entirely lost). We had a wine, called Face B, paired with the guinea fowl course that was amazingly and deliciously complex but on the lighter side, perfectly selected. 4 other wines, most of them unique and intriguing. Amuse Bouche: chickpea and tuna, 3 different ways (same sauce was re-used twice) Fried panisse was not crispy and was cold, three thumbs down. First course: Eggplant and peach, 3 different ways (same sauce was re-used twice, peach was unimpressive throughout) Fried eggplant had lost most of its crunch. Fish course: Monkfish, kohlrabi & almond, 3 different ways (sous vide monkfish slice was great, Fried almond shaped almond crust "fritter" was a great idea) With the almond crusty fritter, there was something amazing that we'd both never had before... Super light aioli. I think they cut regular aioli (made with garlic juice, no pulp whatsoever, so super creamy) with whipped cream... it was really interesting. Not as oily or heavy as regular aioli. That was a revelation for sure! Meat course: Guinea fowl, zucchini & apricot, 3 different ways (sous vide poulty is thumbs down, but the pickled zucchini with lobster bread crumb salad was outstanding - the only dish with complementary acidity; Guinea fowl street food fritter tasted of improper oil temperature, yuck) Pre Dessert: Thai basil ice cream was outstanding, as was accompanying sparking rose Dessert: Hibiscus and blueberries, three ways (worst tuile ever-stunningly awful enough to ruin that dessert, also flaccid French toast, a sad, sad trio attemp at dessert) Birthday cake (chocolate, and thank you!!🙏): Top crust (inverted onto plate) was deliciously crunchy, and the tiny surrounding cookies were good - the whole meal needed more crunch, more textural variation thought. Cafe noisette: very good. Mignonettes: Chocolate dusted thing was forgettable, the peach bit with hibiscus tea was even more forgettable... Blah - and WHY was this course not done in matching 3 part set like everything else? More textural and mouth contrasts would have made it a good meal. That and adding acidity and sweet contrast would have made it a very good meal. Pantagruel has backed themselves into a corner by requiring all courses to be three way combinations... that doesn't always come easily and obviously isn't able to do well. Three ways should NEVER be done just for the sake of doing it - which tastes like the case here. Points for creativity, where it actually existed, but too many items were only merely acceptable, and variety was oddly lacking. For this price and expectation, that is not good enough. Would still go back...

We had an awful experience at Pantagruel last night.

I chose this Michelin-starred restaurant to celebrate my birthday, expecting a memorable evening. Instead, it escalated to the point where Thomas, the head sommelier, nearly punched me in the face.

Let’s review the night step by step…

The wine list was extensive, and I was using Vivino to pick a Bordeaux white. Thomas mocked Vivino, saying, “Only bakery people leave reviews there” and “No sommelier in Paris takes those rankings seriously.”

I tried to cooperate with him at the beginning, explaining that Vivino had helped me a lot in France, but he refused any collaboration, pushing only his own selections. The “I know everything, and you know nothing” attitude was not what I was looking for on my birthday. There is no point in spending €400-500 at a restaurant that wants to lecture you instead of providing a happy experience. So, we returned the wine list and asked our waiter, Sacha, what we needed to pay. He told us we could leave without charge, as we had only received bread.

Just as we were about to go, Chef Gouzy stormed in, making things even worse.

Gouzy insisted on charging us the €300 deposit, despite Sacha confirming - right in front of him! - that we could leave. I even offered to return another night for the full experience, but the chef shouted, “I never want to see you in my restaurant again! You can sit down now, eat, and we’ll never see each other again.” This level of hostility from a Michelin-starred chef was beyond shocking.

Then, things got even more absurd. When I asked, “Why do we need this hassle?” Thomas misheard it from the bar and aggressively moved toward me, ready to punch me. Imagine a physical confrontation in a Michelin-starred restaurant - unbelievable!

The argument dragged on for at least 30 minutes as I refused to be charged after being told we could leave. The chef even threatened to call the police or his lawyer over what was clearly their own mismanagement.

After we left, the restaurant kept emailing us - first claiming we hadn’t attended, then finally, after five emails, admitting they wouldn’t charge us.

They didn’t take our money in the end, but the damage was done. This behavior is unacceptable for any restaurant, let alone a Michelin-starred one.

People visit places like this expecting a flawless experience and world-class service - including a sommelier who assists, not threatens.

No chef, no sommelier, not even a king should treat guests this way.

Pantagruel completely failed, and people...