"At the helm of his Pantagruel, awarded a star in 2021, Jason Gouzy crafts gourmet and opulent cuisine. As a symbol of this generosity, each sequence of his menu is revealed in 3 complementary plates. A perfectly mastered exercise in style by the chef and a fun and enjoyable experience for his guests."

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"Born into a family of artists, Jason Gouzy has always been drawn to the world of restaurants from a young age, for their ceremonial atmosphere celebrating good food. After training at the Ferrandi school, he joined the kitchens of the Bristol, those of the Burgundy, then the team of Top Chef Romain Tischenko. Voluntary and independent, he created his own restaurant in 2020 which he named "Pantagruel", a name that evokes the extraordinary, French literature and tables of giants."

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"Like the eternal character created by Rabelais, chef Jason Gouzy, a thirty-something from Reims, is generous - a generosity that he tinges with a beautiful finesse, the one he learned at the Ferrandi school and which was gradually expressed at the Assiette champenoise, the Bristol and the Baudelaire (Burgundy hotel). (...)"

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"For the holidays, Pantagruel prepared a duck pithiviers with a golden crust... which we would love to see again in January!

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"Chef-owner Jason Gouzy has won the holy grail of the first star thanks to his earthy cuisine that celebrates both the best of pure French gastronomy – pithiviers and foie gras are the finest examples – but also daring combinations like the cauliflower and haddock tartlet or the purple carrot, sardine and coriander."

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"Jason Gouzy is an immensely Rabelaisian character. With his second Youri Gugliotta, the atmosphere in the kitchen is rather festive, as in the dining room. (...)"

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"A midnight blue façade, tablecloths and fine crockery: this elegant restaurant has nothing to do with Rabelaisian aesthetics. Thirty-something Jason Gouzy set up shop there at the end of 2019 to create a slightly chic restaurant by taking bold stances."

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"We were impressed by the work on each dish. Each course was cooked perfectly and presented beautifully. The duck dish didn't disappointed. Staff was friendly and professional. We were given the choice of seats, and obviously we chose the kitchen view. There were 5 people working in the kitchen, they didn't look stressed and worked in a rather relaxed rhythm."

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"This brand-new restaurant is the first for chef Jason Gouzy (ex-Bristol and -Galopin), but he is surely destined for a great future and the notice of Michelin. Get there before a reservation becomes impossible to obtain."

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"Chez lui, quelque chose du jeune premier de cuisine, passé par le Bristol, le Burgundy, le Galopin, motivé à oxygéner la cuisine de répertoire quand sa génération se plairait plutôt à gazouiller des assiettes de jardinage. " par Emmanuel Rubin

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"It's well worth the trip. Each of the preparations is very pleasant, generous and delicious, making you want to come back and try the tasting formula (and its pithiviers which looks quite magnificent)." By Arnaud Morisse

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"At Pantagruel, Jason Gouzy has chosen to take a stand. First by offering a bold and often stunning cuisine, going against the somewhat too rigid codes that have been imposed on him in the past. But also by offering this cuisine at fair prices that can allow any gourmet to come and sit down at his place."

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"Chef Jason Gouzy enjoys presenting each of his dishes in three different ways, in his Michelin-starred gourmet restaurant Pantagruel."

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"Trained at the Ferrandi school, chef Jason Gouzy first learned his trade at Assiette Champenoise, Bristol and Baudelaire before taking over Pantagruel . In the Sentier district, the chef plays on textures and land-sea associations."

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" Pantagruel is a gourmet's paradise /

A veteran of the haute cuisine restaurant Le Bristol, chef Jason Gouzy evokes the Renaissance writer's gluttonous giant Pantagruel at his 2nd arrondissement restaurant. Here, the main courses are actually a parade of three smaller ones, each using the same main ingredients in an original way .

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"A midnight blue façade, tablecloths and fine crockery: this elegant restaurant has nothing to do with Rabelaisian aesthetics. Thirty-something Jason Gouzy set up shop there at the end of 2019 to create a slightly chic restaurant by taking bold stances."

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"Verdic: a young table that already has everything of a great one"

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"There are meals that are tasty, and then there are meals that give you goosebumps. Pantagruel offers the latter: a meal so layered and precise you half-forget why you agreed the people around the table. Instead, you become hell-bent on talking, not about your job or your kids, but about what's going on on the plate."

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"Pantagruel in the 2nd: "This is wonderful": Another star-gazing super-chef (Jason Gouzy) with 3-fers"

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"Putting a restaurant under the sign of the Rabelaisian ogre has the advantage of announcing the color - here, voracity is welcome and pleasure is innocent - and the disadvantage of not keeping the promise of gastronomic prowess." By Baptiste Piégay

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"Désormais aux commandes de son propre restaurant, fruit de ses voyages et de ses diverses expériences professionnelles, le chef propose à ses convives des plats ainsi que des desserts servis en 3 temps, afin d’aller au bout de chaque produit et d’apporter davantage de gourmandise."

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