
1.5M
MISalmon, gently kissed by flame.
At the Three MICHELIN Star restaurant @legabrielparis in Paris, Chef @jeromebanctel embraces a precise, almost instinctive approach to cooking, where fire enhances and never overpowers, preserving the fish’s natural texture and freshness.
Paired with sweet potato and fresh herb tabbouleh, the dish reveals a delicate balance of warmth, freshness and subtle sweetness.
Curious to taste it?
Discover more about the restaurant via the link in bio.
#MICHELINGuide #Finedining #LeGabriel #ThreeMICHELINStars
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