L'Orangerie

In this charming glass-paned extension in the courtyard of the George V hotel, the menu is the work of chef Alan Taudon, a talented disciple of Christian Le Squer. His cooking, which is unabashedly healthy, with a focus on vegetables, dairy produce and seafood, has voluntarily eschewed meat. The ingredients are superb, the cooking is precise, as is the balance struck between the flavours, and the food is knockout (the potato, Comté cheese and truffle pie is addictive!). As for the sauces, they are remarkably light, subtly combining iodine and vegetable notes (sometimes with smoky, spicy or peppery undertones); they manage to bring an element of surprise to each dish, while maintaining a leitmotif that creates structure. There's never a dull moment, and the elegant, discreet service plays the supporting role perfectly.

Seasonal and Sustainable Focus

• Chef Alan Taudon emphasizes a menu that changes with the seasons, focusing on vegetables and seafood while deliberately avoiding meat, showcasing a commitment to sustainability.

Immersive Dining Experience

• The restaurant features natural elements and innovative lighting that transform the atmosphere throughout the evening, creating a dynamic and immersive dining experience.

Innovative Pastry Creations

• Executive Pastry Chef Michael Bartocetti crafts desserts without added sugar, using seasonal ingredients to create emotionally resonant dishes that highlight natural flavors.

Signature Ingredients

• Sea Bream: Grilled to perfection, this fish is a staple of the Mediterranean diet, known for its delicate flavor and flaky texture. Sourced from sustainable fisheries, it is complemented by vegetable pasta and a spicy juice that enhances its natural taste.
• Sea Urchin: A luxurious ingredient, sea urchin is celebrated for its rich, briny flavor and creamy texture. Served with egg yolk sparkles, it showcases the chef's innovative approach to seafood, emphasizing freshness and quality.
• Crispy Red Mullet: This fish is known for its vibrant color and distinct taste. The preparation involves a crispy skin that adds texture, paired with peppery horseradish to elevate its flavor profile.
• Blue Lobster: A prized catch, blue lobster is renowned for its sweet, tender meat. At L'Orangerie, it is prepared à la nage with steamed vegetables, highlighting the chef's commitment to showcasing the natural flavors of high-quality seafood.
• Rocha Pear: This dessert features Rocha pears, known for their sweet and juicy flesh. Paired with chestnut honey and saffron granola, it reflects the restaurant's focus on seasonal ingredients and innovative dessert presentations.