L’Orangerie Restaurant Debuts at Four Seasons Hotel George V, Paris

Published on : Thursday, June 16, 2016

cq5dam.web_.press_.400.keepaspectratio8The third signature gastronomic restaurant at Four Seasons Hotel George V, Paris is now open. L’Orangerie is a brand new dining experience in the Marble Courtyard, already home to the recently opened Le George restaurant and the three Michelin starred Le Cinq.


The Hotel showcases the cuisine of three chefs with very different careers, talents and styles, offering guests the chance to experience a range of culinary expertise: Christian Le Squer at Le Cinq, Marco Garfagnini at Le George, and now David Bizet at L’Orangerie.
An Exceptional Setting

An extension of La Galerie, L’Orangerie restaurant is an atmospheric spot overlooking the famous Marble Courtyard at Four Seasons Hotel George V. It took six months to build the seven-metre (23 foot) high glass-and-steel structure, which blends seamlessly with the Art Deco style of the Hotel.

Open throughout the year for breakfast, lunch and dinner, L’Orangerie offers a refreshing, intimate experience thanks to its interior design by Pierre-Yves Rochon. An elegant mosaic with plant motifs covers the floor, and huge Lalique lamps adorn the interior.

Jeff Leatham, the talented and long-standing Artistic Director at Four Seasons Hotel George V, is responsible for the couture decor in the Marble Courtyard, where vibrant fuchsia vanda orchids set off classic box trees and ferns. The view from the restaurant is simply superb, and at night, soft lighting elevates the meal under the stars of Paris, year round.

A Few Memorable Signature Dishes

To start

Poached langoustine, citrus, rice espuma
Smoked soft egg, impérial caviar and watercress
King crab, lemon, pickles from the garden

Dover sole, shellfish, granny smith apple and lemon verbena
Cod à la nacre, toasted hazelnuts, capers, roseval potato
Milk-fed Lamb, courgette flower, smoked chees
Poulette du perche, morels, asparagus cooked with Arbois wine

To Finsh

Meringue flower, raspberries and anise
Chocolate leaves and soufflé, Peruvian dark chocolate, black cardamom
Rhubarb delicacy, almond and ewe’s milk

Source:-Four Seasons

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