Indulge in fine dining in Paris and discover three Michelin-starred restaurants at Four Seasons: Le Cinq, L’Orangerie and Le George. From modern French and Mediterranean cuisine to plant-based dishes, uncover gourmet flavours from our exceptional chefs.
All Food and Drink
Three-Michelin-starred restaurant, French gastronomic cuisine
Le Cinq
A Paris destination in its own right, Le Cinq by Christian Le Squer is synonymous with the apex of French modern and elegant cuisine, paired with the rarest wines selected by award-winning Head Sommelier Eric Beaumard. Its three Michelin stars are a reflection of the gastronomic experience of a lifetime – in one of the city’s most majestic dining rooms.
Two-Michelin-starred restaurant, delicate plant- and fish-based cuisine
L’Orangerie
Awarded two Michelin stars, L’Orangerie offers a new culinary experience served in a luminous setting. The cuisine is light, balanced and innovative, with an emphasis on plant- and fish-based dishes, as well as dairy. The restaurant’s culinary offerings are a nod to the future of dining.
One-Michelin-starred restaurant, trendy Italian-Mediterranean cuisine
Le George
With its vibrant, chic and contemporary atmosphere, Le George offers the perfect spot to discover the modern Mediterranean-style cuisine crafted by Michelin-distinguished Chef Simone Zanoni – a convivial experience that promotes local sourcing and a sustainable vision of tomorrow’s gastronomy.
Intimate, atmospheric and perfect for a rendezvous
Le Bar
Our cosy bar draws in guests throughout the day for bold coffee, sundowners and digestifs.
French dishes with modern influences
La Galerie
Welcome to the heart of the Hotel, our all-day dining lounge adorned with 19th-century art – the perfect spot to savour a post-shopping tea with sweet creations crafted by Chef Michael Bartocetti or to discover the most famous French dishes with a modern twist by Michelin-starred Chef Alan Taudon.
Breakfast by George V
Crafted by Head Baker Guillaume Cabrol and Executive Pastry Chef Michael Bartocetti, our breakfast options are veritable culinary delights, with sweet and savoury Parisian creations served alongside French regional specialities.
In-Room Dining
Whether you’re craving a Parisian breakfast, a light lunch or a romantic dinner with a rare wine, our in-room dining service delivers a gourmet experience to your room or suite, 24 hours a day.
Three-Michelin-starred restaurant, French gastronomic cuisine
Le Cinq
A Paris destination in its own right, Le Cinq by Christian Le Squer is synonymous with the apex of French modern and elegant cuisine, paired with the rarest wines selected by award-winning Head Sommelier Eric Beaumard. Its three Michelin stars are a reflection of the gastronomic experience of a lifetime – in one of the city’s most majestic dining rooms.
Two-Michelin-starred restaurant, delicate plant- and fish-based cuisine
L’Orangerie
Awarded two Michelin stars, L’Orangerie offers a new culinary experience served in a luminous setting. The cuisine is light, balanced and innovative, with an emphasis on plant- and fish-based dishes, as well as dairy. The restaurant’s culinary offerings are a nod to the future of dining.
One-Michelin-starred restaurant, trendy Italian-Mediterranean cuisine
Le George
With its vibrant, chic and contemporary atmosphere, Le George offers the perfect spot to discover the modern Mediterranean-style cuisine crafted by Michelin-distinguished Chef Simone Zanoni – a convivial experience that promotes local sourcing and a sustainable vision of tomorrow’s gastronomy.
Intimate, atmospheric and perfect for a rendezvous
Le Bar
Our cosy bar draws in guests throughout the day for bold coffee, sundowners and digestifs.
French dishes with modern influences
La Galerie
Welcome to the heart of the Hotel, our all-day dining lounge adorned with 19th-century art – the perfect spot to savour a post-shopping tea with sweet creations crafted by Chef Michael Bartocetti or to discover the most famous French dishes with a modern twist by Michelin-starred Chef Alan Taudon.
Breakfast by George V
Crafted by Head Baker Guillaume Cabrol and Executive Pastry Chef Michael Bartocetti, our breakfast options are veritable culinary delights, with sweet and savoury Parisian creations served alongside French regional specialities.
In-Room Dining
Whether you’re craving a Parisian breakfast, a light lunch or a romantic dinner with a rare wine, our in-room dining service delivers a gourmet experience to your room or suite, 24 hours a day.
Culinary Experiences
Breakfast by Four Seasons
Crafted by Head Baker Guillaume Cabrol and Executive Pastry Chef Michael Bartocetti, our breakfast options are veritable culinary delights, with sweet and savoury Parisian creations served alongside French regional specialities.
Events
- December 4–31, 5:00 pm – 12:00 midnightView Menu
Festive Cocktail Menus x Danico at Le Bar
Our Hotel has partnered with Paris’ Danico, ranked #49 on The World’s 50 Best Bars list, to create a bespoke cocktail menu that combines Danico’s verve with the elegance of George V. Danico’s mixologist Nico de Soto and our bar team have created innovative cocktails that capture the holiday season’s aromas and flavours. Sip while enjoying finger food such as lobster rolls, salmon hearts and a truffle-infused croque monsieur, while live DJ sets set the mood from Thursday to Saturday.
By day, Le Bar transforms into one of Paris’ most iconic tea rooms, adorned with flickering candles, snow-dusted fir trees and golden wreaths – the perfect setting to savour pastries by Executive Pastry Chef Michael Bartocetti.
The Team
Christian Le Squer
Executive ChefThe amplification of simple ingredients is Chef Christian’s life’s work. The Brittany-born chef’s skill in drawing out delicate flavors has garnered him the most prestigious awards the world of gourmet cuisine has to offer, culminating in Le Cinq’s third Michelin star.
“We use the French culinary heritage as a base and bring it up to date. It’s a long process, like craftsman’s work. It’s the pure essence of luxury.”
Eric Beaumard
Restaurant DirectorEric’s passion for harmonizing wine and food is evident in each culinary creation at Four Seasons, where he has led our three restaurants to numerous accolades and Michelin stars. But he’s perhaps most proud of creating Le Cinq’s 50,000-bottle wine cellar, which represents the rich diversity of the great vineyards of France and the rest of the world and produces the perfect bottle for every meal.
“Sommellerie’ is not only my job but also my passion. I love travelling throughout French vineyards, meeting the wine producers and discovering and tasting new treasures.”
Simone Zanoni
ChefAfter years at Gordon Ramsay restaurants, Simone Zanoni became Chef of Le George in September 2016. His distinctive style means a fresh perspective on classic Mediterranean dishes and creating a distinct sense of place on each plate – one that awakens the diner to the world of exquisite, healthy cuisine that lies between the French Riviera and northern Italy.
“A dish becomes memorable when you have put your heart into it and created a journey of flavours.”
Alan Taudon
ChefTwo-Michelin-distinguished Chef Alan Taudon, former sous-chef of Le Cinq for eight years, used to work with Christian Le Squer. As a travel fan, he has imagined a light and healthy approach to cooking. With his plant- and fish-based dishes, as well as dairy, the cuisine is balanced and promotes vegetarian dishes enhanced by bold flavours.
“The Hotel is committed to delivering excellence through sustainable food choices. I was very keen on bringing a new culinary expression to L’Orangerie by offering innovative dishes with a nod to the future and well-being. Balanced and feminine, my cuisine has plants and fish at its heart.”
MICHAEL BARTOCETTI
EXECUTIVE PASTRY CHEFTalented and creative, Michael Bartocetti is above all a committed and responsible pastry chef. He carefully chooses his suppliers, favouring small farms that promote sustainable and responsible agriculture. He experiments with innovative flavours and techniques, resulting in perfectly prepared creations.
“Raw ingredients provide me with inspiration. I use top quality produce, bringing out ingredients’ natural tastes and aromas to obtain delicate and harmonious flavours.”
Guillaume Cabrol
Head BakerA truly talented chef, Guillaume Cabrol is a humble perfectionist charged with sensitivity and commitment to crafting outstanding bespoke creations. Today, he puts his talents at the service of the entire palace and daily oversees the bread and pastry offer of the hotel breakfast at Le Cinq***, Le George*, L’Orangerie* and La Galerie while also managing the Room Service operation.
“Attentive to the right taste, I pay particular attention to the ingredients, working closely with small producers and farms with a sustainable approach.”