Four Seasons Hotel George V, Paris becomes the First Hotel in Europe to house Three Restaurants Recognized by the Coveted Michelin Award for a total of Five Michelin Stars.

Following the announcement of the 2017 Michelin Guide, the restaurants Le Cinq, Le George and L’Orangerie at the Four Seasons Hotel George V, Paris have collectively been crowned with a total of five Michelin stars, making the acclaimed Hotel the first luxury Hotel in Europe to be home to three Michelin-starred restaurants.


(Left to Right) Chefs Simone Zanoni, David Bizet, and Christian Le Squer with José Silva (in blue suit), Regional Vice President and General Manager of Four Seasons Hotel George V, Paris.

Le George and L’Orangerie have both been awarded their first Michelin star in the latest edition of the Michelin Guide and join the Hotel’s French haute cuisine restaurant, Le Cinq, which retains the highest accolade of three Michelin stars for the second consecutive year.

José Silva, Regional Vice President and General Manager of Four Seasons Hotel George V said “We believe that a memorable stay would be incomplete without an extraordinary dining experience. As a gastronome myself, I have always had the highest culinary aspirations for our team who have worked to continuously innovate and exceed our guests’ expectations. I believe the five Michelin stars awarded today are a testament to this commitment to excellence brought to life by our Chefs, Christian Le Squer, Simone Zanoni, David Bizet and their teams. We are honored to be the first Hotel in Europe to hold this designation and look forward to many more years of culinary excellence.”

José Silva, septembre 2016.

José Silva, September 2016.

Showcasing the cuisine of three Chefs, each with their own individual identities, diverse talents and distinctive styles, the Four Seasons Hotel George V offers guests an unprecedented culinary experience under the same roof and is now indisputably the leading gourmet address of the capital.


Le Cinq by Christian Le Squer at Four Seasons Hotel George V, Paris – 3 Michelin stars

With three Michelin stars awarded in 2016 and 2017, 5 toques at the 2016 Gault et Millau and the rating of 19/20 in the 2016 Gault & Millau Guide, Le Cinq is the only restaurant in Paris to achieve these three standout distinctions.


Christian Le Squer, Le Cinq (center)

Known for his exemplary consistency, which has earned him three Michelin stars over 12 consecutive years, Chef Christian Le Squer was appointed Executive Chef of Four Seasons Hotel George V, Paris in October 2014 and reclaimed the third Michelin star for Le Cinq restaurant in 2016. This prestigious award, along with the “Chef of the Year 2016” nomination, further exemplifies Le Squer’s unique approach to combining traditional French cuisine with modernity. Le Squer defines himself as a creator of flavors and composer of tastes.


Gratinée d’Oignons à la Parisienne (Gratinée of onions to the Parisian), Le Cinq

Christian Le Squer comments: ‘The third Michelin star for Le Cinq for the second consecutive year rewards the very essence of today’s cuisine and we strive to continuously evolve our style and techniques to instill an emotional connection with our guests’.

PARIS: Christian Le Squer  en rendez-vous

Chef Christian Le Squer & Brigade, Le Cinq

Eric Beaumard, Director of Le Cinq restaurant, works closely with Chef Le Squer and has won numerous awards during his 20-year career, including Best Sommelier in France, Best Sommelier in Europe and World Vice-Champion. Beaumard has redeveloped the wine cellar at Four Seasons Hotel George V, Paris, to offer guests the most diverse selection of exclusive and rare vintages, growing the collection to over 50,000 bottles. Beaumard was subsequently appointed of Director of Le Cinq, working alongside Chef Le Squer and the team to achieve the three Michelin star designation in 2016.


Le George by Simone Zanoni at Four Seasons Hotel George V, Paris – 1 Michelin star

Opened in October 2015, Le George offers a light and modern Mediterranean-style cuisine, taking guests on a journey between the French Riviera and northern Italy. Designed for sharing, dishes are balanced and healthy, bursting with flavor and freshness. The cuisine is tailor-made to be enjoyed in the timelessly chic and relaxed space designed by the famed designer, Pierre-Yves Rochon. Its modern influences and distinctly Parisian vibe make it a trendy and convivial Michelin-starred restaurant.


Simone Zanoni, Le George


Meal at Le George

Simone Zanoni became Chef of Le George in September 2016, after spending eight years as Chef at three Michelin star restaurant Gordon Ramsay in London, and two Michelin star restaurant Gordon Ramsay au Trianon in Versailles. Zanoni has infused the highly popular menu at Le George with his own personal influences and inspirations, identifying distinctive Mediterranean flavors and instilling a sense of place with each dish. In Zanoni’s view, a dish is made memorable “when you have put your heart into it and created a journey of flavors”.


Tortelli de braisé de veau, purée de chataigne et truffe noire de Norcia (Tortelli of braised veal, puree of chataigne and black truffle of Norcia), Le George


Tarte tatin d’oignon, glace parmesan (Tarte Tatin of onion, parmesan ice), Le George

Simone Zanoni adds: ‘After a long career in different Michelin starred restaurants, I think I have finally found my place at the George where the light and convivial cuisine meets a buzzing and trendy ambiance. I believe this Michelin star follows the evolution of our guests’ desire for a friendlier and more informal dining experience with exceptional flavors’.


L’Orangerie by David Bizet at Four Seasons Hotel George V, Paris – 1 Michelin star

With 17 years’ experience in the kitchens of Le Cinq, David Bizet rose to a new challenge when he was appointed Chef of the latest signature gastronomic restaurant at Four Seasons Hotel George V, Paris, L’Orangerie. Opening in May 2016, the Restaurant achieved one Michelin star in just eight months.


David Bizet & Maxime Frédéric, l’Orangerie

Drawing inspiration from nature and bringing the best out of seasonal and local garden produce, Chef David Bizet’s menu complements the changing seasons, offering what he likes to describe as “a traditional French contemporary cuisine of elegance, refinement, and femininity”. Bizet’s culinary creations are often described as an artistic composition and are further brought to life with Pierre-Yves Rochon’s intricate interior design, overlooking the famous Marble Courtyard.


Ormeau du Finistère, laitue de mer, ail noir et jus herbacé, (Abalone of Finistère, sea lettuce, garlic black and herbaceous juice), l’Orangerie


Bar de Ligne, marinière de coquillages et chou-fleur (Bar of the line, marinière shells and cauliflower), David Bizet, l’Orangerie

David Bizet concludes: ‘During my 17 years in Le Cinq’s kitchens, I have forged a passion for excellence and it is with the same quest for perfection that I have worked on L’Orangerie’s menu. The Michelin star received today, just eight months following our opening is a reward that honors the tireless work of our teams to create dishes that pay homage to nature and the changing seasons.’