Pantagruel moves out, Panurge moves in
Jason Gouzy begins a new phase in his culinary career by moving his restaurant Pantagruel to a larger space and inaugurating a new address, Panurge. Here's all the info.
Chef Jason Gouzy is embarking on a new stage in his culinary journey: Pantagruel, his gourmet restaurant opening in late 2019, is moving from 24 rue du Sentier to 10 rue de Richelieu, in the 1ᵉʳ arrondissement of Paris. This change of address is accompanied by a significant gain in space - 300 m² compared with 100 previously - and will enable the company to welcome around 35 guests, compared with 20 to 24 previously.
At the same time, Pantagruel's historic premises will not remain unoccupied: from June 16, it will become the setting for Panurge, a new restaurant conceived as a bridge between bistro and gastronomy, serving accessible bourgeois cuisine. A €30 starter-main course-dessert menu will be available at lunchtime, while the evening menu will be more open-ended.
Two establishments, two complementary identities
While Pantagruel retains its gastronomic vocation and famous signature (dishes served in three complementary plates), Panurge aims to offer a simpler, but no less polished experience. The décor of the latter will remain faithful to the spirit of the first place, to ensure a certain continuity in atmosphere and level of service.
The name Panurge, like Pantagruel, draws its inspiration from the works of François Rabelais. This literary nod underscores the chef's desire to build a coherent universe, where each address occupies a singular place, but is linked by a single culinary approach.
A gastronomic vision on the move
For Jason Gouzy, these changes do not mark a break with the past, but rather a natural extension of his vision. By rethinking locations and multiplying formats, he aims to offer distinct experiences, while remaining true to his identity: precise, expressive cuisine rooted in French tradition but open to modernity.
With the relocation of Pantagruel and the opening of Panurge, the chef continues to move the boundaries of Parisian gastronomy, combining creativity, accessibility and high standards. A dynamic that testifies to his ambition and appetite for renewal.
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