Le Cinq

Unadulterated style and opulence - lofty columns, ornate mouldings and bouquets of fresh flowers, all bathed in soft light pouring in from the interior garden... It is here, in one of the most prestigious luxury hotels of Paris, that chef Christian Le Squer works his magic year after year, earning our greatest respect. His timeless cuisine, ever at the service of outstanding produce, unveils his virtuoso technique and phenomenal delicacy, illustrated by a foaming vin jaune-flavoured butter sauce served with lobster or the delicate cream of cauliflower that flanks sea urchin roe. This lad from Morbihan never ceases to pay tribute to his native Brittany in the heart of Paris, celebrating the region with ingredients like soured milk served with caviar and seabass or salted butter with lobster. On the dessert side, pastry wizard Michael Bartocetti composes a high-flying score inspired by nature, forgoing sugar in favour of fruit and honey. Finally, the service under the auspices of Eric Beaumard (also an outstanding sommelier) is a model of empathy and style that is close to perfection.

A colossal wine program: a 50,000-bottle cellar

• Le Cinq at Four Seasons George V features a wine program anchored by a 50,000-bottle cellar, overseen by Eric Beaumard, the restaurant director and esteemed sommelier, enabling highly curated pairings for every course.

Unconventional signature dishes that reimagine French classics

• The menu includes audacious items like Spaghetti gratin with truffle, ham and artichokes; line-caught sea bass with caviar and lait ribot (buttermilk) from the chef’s childhood; and foie gras presented as a pebble-like preparation poached in iodized vinegar broth, reflecting Christian Le Squer’s modern, playful approach to tradition.

A famous media moment that put fine dining into global debate: Jay Rayner’s 2017 review

• In 2017, The Observer’s Jay Rayner published a viral review calling Le Cinq “the scene of the crime” and describing the dining experience as “the worst restaurant experience I have endured,” which sparked widespread discussion about dining culture and snootiness and thrust Le Cinq into the global dining conversation.

Signature Ingredients

• Line-caught sea bass: The Le Cinq signature Line-Fished Sea Bass is poisefully presented with caviar and buttermilk drawn from the chef’s childhood, highlighting a seafood-centric, memory-infused preparation that anchors the restaurant’s modern-French seafood identity. Sourced and prepared to showcase the fish’s pristine sweetness, with caviar adding a briny lift and buttermilk imparting a delicate tang. (Source: Le Cinq signature dishes page on the Four Seasons Paris site)
• Mature Oscetra caviar: A centerpiece in Le Cinq’s tasting experiences, Matured Oscetra Caviar is celebrated as a luxury ingredient that elevates seafood courses and amuse-bouches, underscoring the restaurant’s commitment to premium producers and refined restraint. The tasting menu explicitly highlights this prestigious caviar as a standout component. (Source: OpenTable listing for Le Cinq / World-class tasting menus)
• Dublin Bay prawns: A signature seafood bite at Le Cinq, Dublin Bay prawns are served with warm mayonnaise and buckwheat pancakes, delivering a contrast of sweet crustacean depth with creamy tang and textural balance. This dish embodies the restaurant’s approach to bright, refined seafood flavors. (Source: Le Cinq signature dishes page on the Four Seasons Paris site)
• Truffle (black truffle): Truffle features prominently in the Spaghetti Gratin, which combines truffle with ham and artichokes to create a luxurious, aromatic core. The use of black truffle (Truffe Noire) is a hallmark of Le Cinq’s haute-French kitchen, signaling depth, perfume, and indulgence within a contemporary classic. (Source: Le Cinq / OpenTable menu listings for Le Cinq)
• Foie gras: Foie gras like a pebble is poached in iodized vinegar broth, a signature preparation that renders foie gras with mineral brightness and delicate texture, emblematic of Le Cinq’s refined technique and elevated French identity. (Source: Le Cinq signature dishes page on the Four Seasons Paris site)
• Breton langoustines: Reflecting Chef Christian Le Squer’s Breton roots, Breton langoustines anchor the menu in coastal Brittany’s maritime produce, emphasizing purity of flavor and a direct, regionally informed approach to shellfish. This ingredient is noted in the restaurant’s context and signature dish narratives as part of Le Cinq’s seafood philosophy. (Source: Le Cinq / Wikipedia entry on Le Cinq (signature emphasis) and related menu references)

Tasting Menu

• Le Menu Découverte des Saveurs par Christian Le Squer — €620.00