By Lauren Jade Hill
It was with the greatly anticipated release of the 2017 Michelin Guide that the news came of Le George and L’Orangerie – the two newest restaurants at Four Seasons Hotel George V, Paris – both being awarded their first Michelin star. Now, these two restaurants join the hotel’s French haute cuisine eatery, Le Cinq, which has managed to retain three Michelin stars for the second consecutive year, to make this hotel the first in Europe to house three Michelin-starred restaurants. As this news further establishes the luxury hotel’s status as a culinary destination, we take a look at what to expect on a visit to the three lauded eateries, which each exhibit a different culinary style.
Having been awarded an impressive three Michelin stars in both 2016 and 2017, alongside several Gault & Millau accolades, Le Cinq sets expectations high. The restaurant’s chef Christian Le Squer fuses the principles of traditional French cuisine with modern culinary flair, defining himself as a creator of flavors and composer of tastes. Fresh regional ingredients are showcased in dishes like peppery venison fillet with tangy Chinon wine sauce, and blue lobster with creamy coral emulsion. These fine dining plates are then paired with fine wines by the restaurant’s director Eric Beaumard, who having previously been named Best Sommelier in both France and Europe, has developed the hotel’s wine cellar to encompass more than 50,000 bottles including a selection of rare and exclusive vintages.
This relaxed dining venue welcomed guests in for the first time in October 2015 to emanate the French Riviera and northern Italy, with its light and modern Mediterranean-style cuisine that’s designed for sharing. Since September 2016, Simone Zanoni – formerly of three Michelin Star restaurant Gordon Ramsay in London, and two Michelin Star Gordon Ramsay au Trianon in Versailles – is behind this fresh, flavorful cuisine, which instills a sense of place with its Mediterranean ingredients. Expect to savor plates like seabass crudo with oyster tartare, or cepe mushroom and veal confit ravioli. The timelessly chic and relaxed space is the work of famed designer Pierre-Yves Rochon.
After spending 17 years in the kitchen of Le Cinq, chef David Bizet took the helm of L’Orangerie, which opened in May 2016, just eight months before receiving its Michelin star. Here, the chef takes inspiration from nature and the changing seasons by utilizing the best produce the season has to offer in a menu he describes as traditional French contemporary cuisine of elegance, refinement and femininity. This can be seen in refined plates like king crab with citron water and tangy radish, and bouquets of pink shrimps with passionfruit and lemongrass emulsion and caviar. Once again, it was Pierre-Yves Rochon who designed the restaurant’s elegant interior, which overlooks the hotel’s marble courtyard.
Experience the celebrated cuisine of each of these restaurants during a stay at the Four Seasons Hotel George V, Paris.