By Émilie Delorme, Saturday 7 February 2026.

At the heart of a vibrant Paris, where gastronomic excellence is a perpetual quest, chef Jason Gouzy has orchestrated a discreet yet powerful revolution. His restaurant Pantagruel, once nestled in rue du Sentier and crowned with a Michelin star, has taken flight to a setting worthy of his boundless ambitions. This migration is not a simple change of address, but a true reaffirmation of a culinary philosophy where Rabelaisian profusion meets contemporary finesse. A few steps from the Palais Royal, Pantagruel now unfolds like a gastronomic stage where each dish is an act, each flavour a cue, inviting guests to a feast of the senses of rare intensity. It is an invitation to explore a world where the pleasure of dining is elevated to an art form, in a capital that never ceases to surprise.

A New Stage for Pantagruel

The path to the summit is never without bold turns. Although Jason Gouzy had won over both the public and critics with his first Pantagruel, garnering a Michelin star in record time in 2021, the space no longer offered him the canvas he hoped for to paint his culinary frescoes. It was with the lucidity of great artists that he made a strategic move last September. Far from being abandoned, his original address found a new calling under the name Panurge, transforming into a bastion of fine traditional French cuisine. A mischievous nod to Rabelais, as always, to better signify the continuity of his spirit. But it is near the majestic Palais Royal that Pantagruel has taken up residence, in a venue designed to embrace his limitless ambitions. Jason Gouzy explains with disarming clarity: “Moving is not a renewal but a continuity. It allows me to evolve my cuisine. Everything must be coherent, from the dining room to the plate. This new location is in line with what we want to do on a daily basis. The technical kitchen space allows us to expand, and the dining room offers an experience more in phase with our vision of a fine dining restaurant.” A vision where space, at last, matches the grandeur of the project.

The Theatrical Setting of Rue de Richelieu

The entrance on Rue de Richelieu opens onto a singular, almost unexpected world. The decor, without ever falling into bombast, evokes a theatre stage, with touches that seem borrowed from the neighbouring Comédie Française. It is an atmosphere both intimate and grand, perfectly in tune with the spirit of Rabelais and, by extension, that of Jason Gouzy. Far from austere conventions, the venue features two distinct dining rooms, one “courtyard side”, the other “garden side”, each offering a unique perspective on this experience. They are linked by a beautiful open kitchen, the beating heart of the house, extended by a discreet back kitchen and, in the basement, a pastry laboratory, a true sanctuary of sweet treats. This attention to every detail of the setting has not escaped the regulars, loyal as ever, nor the new converts, particularly within the Japanese community, renowned for its demanding palate. Our visit was an opportunity to witness this excitement, where connoisseurs and young couples mingle, bringing a refreshing energy to this temple of haute gastronomie.

The Prelude: A Symphony of Amuse-Bouches

The art of hospitality is elevated here to the level of performance. The welcome, elegant throughout, is marked by an affable professionalism, devoid of any rigidity. The team, visibly driven by a shared passion, radiates a communicative joy that immediately puts guests at ease. The young head sommelier, whose talent unfolds throughout the chapters of the meal, introduces this tasting journey with a glass of André Bergère champagne, an ideal prelude to sharpen the senses. Next comes the “Prologue”, a variation on butternut squash, both playful and delicately executed. The bread and butter ritual, which has become a major affair in the gastronomic world, and we certainly won’t complain about that, reaches new heights here. Miso butter, Nori seaweed brioche, wheat and buckwheat bread, all are masterfully crafted by the pastry chef, who also serves as the house baker. Each bite is an exploration, an invitation to the purest indulgence, heralding the richness of the dishes to come.

The Culinary Work: Audacity and Profusion

The table is then graced with the chef’s first signature: the Pantagruelian egg. This interpretation, with a resolutely Asian influence, charms with its originality and taste, even if a slightly less elastic rice paper sheet would have perfected the dish. This plate sets the tone for an experience where profusion is not just a word, but a gustatory reality. The scallop, paired with buckwheat and Roscoff onion, is delicious, a perfect harmony of textures and flavours. But it is at this precise moment that the guest perceives the full measure of the Pantagruelian concept: a dish is never served alone, but is accompanied by a constellation of side plates. Four plates for a single course! While the execution of each is flawless, the abundance can sometimes muddy the waters, making focusing on the central theme a delicate exercise. The same applies to the foie gras, haddock, artichoke, and plum. The audacity of the pairing, striking and memorable in itself, is almost eclipsed by this multiplication of small plates, however precise they may be, which risks distracting the diner in search of clarity.

The Masterpiece: Main Courses and Revelations

At the heart of this gourmet symphony, the two main courses confirm the scale of Jason Gouzy’s talent. The Breton blue lobster, elevated by sweet potato and chestnut, is a demonstration of technical mastery and bold creativity. The cooking is perfect, the flavours intertwining with a delicacy that honours each ingredient. Next comes the venison, paired with carrot and sea urchin, a bold combination that might disconcert but, under the chef’s expert hands, is transformed into a revelation. It is absolutely delicious, the marriage of land and sea flavours is balanced, and the plating is a work of art in itself. Each plate is a picture, designed to delight both the palate and the eyes. Before closing this main chapter, the pre-dessert proves to be a moment of grace, a truly original gesture, both in its conception and its table service. We will refrain from revealing it to preserve the surprise, but rest assured it plays a full part in the show. As for the final dessert, a composition of citrus and bread, it is equally convincing and indulgent, bringing this feast to a close on a fresh and comforting note.

The Philosophy of Unabashed Generosity

At the end of this gastronomic immersion, the feeling is clear: one leaves full, certainly, but above all delighted. Jason Gouzy gives us the key to his approach: “I want it to be a profusion, a celebration. Some people save up to come here. We are called Pantagruel, we owe it to ourselves to live up to our customers’ gourmet expectations.” This generosity, this desire to offer a memorable experience, shines through in every detail, despite a sometimes excessive multiplication of side plates which could, on occasion, obscure the clarity of an otherwise charming concept. This is a table that knows how to surprise and delight, a vibrant tribute to the French art of dining, revisited with a modern Rabelaisian touch. And for those wishing to discover this experience at a more accessible price, the lunch offering is fantastic for a Michelin-starred restaurant.

Practical Information

Menus:
Lunch Menu: 65 euros (In three chapters)
At dinner:
 Gargamelle Menu: 130 euros (In five chapters)
 Pantagruel Menu: 185 euros (In six chapters)

Wine pairings:
In five glasses: 80 euros
In six glasses: 90 euros

Address: 10, rue de Richelieu, 75001 Paris Ier
Opening hours: Monday to Friday, for lunch and dinner
Reservations: Information and reservations