To celebrate twenty years of excellence, Four Seasons Hotel George V, Paris has crafted an exceptional gastronomic experience starring the chef’s signature dishes. The 8-course menu will be available at Le Cinq Restaurant.
A contemporary take on Gratinated Onions will be the first delectable dish to tickle the taste buds. The creation is particularly dear to Le Squer as it was the first dish he crafted when he took the helm of Le Cinq Restaurant. Wanting to show that gourmet cuisine goes hand in hand with simplicity, the chef decided to put a twist on this flagship dish of Parisian bistronomy. With its delicate spheres that burst in the mouth, the chef’s Gratinated Onions tickle the palate with rich flavours.
To follow is Langoustine with Warm Mayonnaise and Crunchy Buckwheat Pancake, a nod to the chef’s Breton roots – it was in fact aboard a boat that Le Squer began his career as a chef. Born in Ria d’Etel, Christian Le Squer created this dish as a tribute to his native Brittany. The langoustines are stiffened to preserve their deepest flavours and are accompanied by an emulsified mayonnaise designed to bring out the true aroma of the shellfish. An exquisite buckwheat pancake with deliciously crunchy notes completes the dish, a mischievous nod to the chef’s Breton roots.
The chef’s Line-Caught Sea Bass with Caviar and Buttermilk is recreated out of childhood memories. Le Squer evokes the memory of the sea, with a generous caviar quenelle with radiant notes of salt enhanced by buttermilk, an ingredient much used and loved in Breton cuisine.
Guests will discover Lightly Smoked Eel from the Somme, served with chargrilled bread and grape reduction, a dish the chef created with a young junior chef from Picardy in the year 2000. This bold and daring culinary creation challenges the traditional codes of gourmet cooking: Le Squer serves this delectable fish main after a meat dish, pairing it with a red wine with a scarlet colour and strong tannins.
The powerful and smoky notes of eel are followed by one of the chef’s most loved dishes. Served with bacon and topped with bechamel sauce, his Ham, Mushroom and Truffle Spaghetti dish is a tribute to the pasta gratin that his mother used to lovingly prepare on Wednesdays. The chef takes a unique twist on the dish, offering diners a gourmet version featuring truffle and gold leaf timbale.
To round off the meal are a selection of indulgent dishes that will tantalise the tastebuds of sweet tooths. The chef’s Dairy Iced is one his most iconic desserts, recalling the yeasty taste of unbaked cake batter that he so loved as a child. The Crunchy Grapefruit seduces with its refreshing flavours and textures, while the Iced Dark Chocolate with Roasted Peanuts and Carambar is an indulgent treat.
The eight-course 20 Years of Excellence menu is priced at EUR 480 per person (wine pairing from EUR 320 per person).
