In October, the Four Seasons Hotel George V expanded its dining offerings with the addition of Le George, complementing its existing Michelin-starred restaurant, Le Cinq, and the elegant lounge, La Galerie. While Le George presents itself as a more “casual” alternative to the two-starred Le Cinq, it maintains the sophisticated ambiance characteristic of the Four Seasons brand, infused with modern flair. Similar to Le Cinq across the courtyard, Le George offers a view of the stylish outdoor space adorned with fuchsia-colored air plants and greenery sculpted into architectural designs. We opted for a window seat, basking in the natural light during our lunch.
I recently had lunch at Le George, located within the iconic Four Seasons Hotel George V in Paris, and it was an unforgettable experience. Le George offers a chic and contemporary atmosphere that perfectly blends modern design with classic Parisian elegance. This restaurant is known for its modern Mediterranean-style cuisine, led by the talented Michelin-starred Chef Simone Zanoni, who emphasizes local sourcing and sustainability in his culinary creations.
Walking into Le George at Four Seasons George V, I was immediately struck by its tasteful decor. The restaurant strikes a wonderful balance between contemporary luxury and timeless Parisian charm. Large windows let in plenty of natural light and provide serene views of the hotel’s beautiful marble courtyard, creating a peaceful and inviting ambiance.
The menu at Le George is a true reflection of Chef Zanoni’s culinary creativity and expertise. It features a variety of dishes that highlight the freshness and simplicity of Mediterranean flavors. We began our meal with an amuse-bouche featuring delicate fried shrimp, Parmesan crisps, and rosemary bread—each bite was flavorful and satisfying. Following this delightful start, we explored the sharing plates. The crispy yet tender shrimp made for a perfect pairing with our aperitif, offering a delightful nibbling experience. While I had high expectations for the yellowtail kingfish, it was the sea bream crudo that truly impressed with its stunning flavors. The main courses at Le George are carefully crafted to showcase the natural qualities of the ingredients. The langoustine paired with spinach and truffle, as well as the roasted sole, were both tender and mouth-watering, showcasing the chef’s skillful preparation. Other standout dishes included the generous langoustine served on a bed of spinach with truffle dressing and crispy fried leeks, the sole accompanied by a basil and vinegar sauce, and an exceptional cheese crème brûlée served with refreshing mandarin sorbet.
Chef Zanoni’s commitment to sustainability is evident throughout the menu. By using locally sourced and environmentally friendly ingredients, he adds depth to the dining experience, making it not just a culinary journey but also a responsible one. This approach resonates well in today’s culinary scene, where diners are increasingly looking for meals that are both delicious and sustainably sourced.
Dining at Le George restaurant and staying at the Four Seasons Hotel George V are both exceptional experiences in their own right, each offering unique elements that contribute to the overall allure of the property. Le George stands out as a culinary gem, renowned for its modern Mediterranean-style cuisine crafted by Michelin-starred Chef Simone Zanoni. It provides a chic and contemporary dining atmosphere, ideal for indulging in exquisite dishes while enjoying panoramic views of the hotel’s marble courtyard. On the other hand, the Four Seasons Hotel George V is a world-renowned luxury hotel that exudes elegance and sophistication at every turn. From its opulent rooms and suites to its impeccable service and lavish amenities, the hotel sets the standard for luxury hospitality. While Le George offers a gastronomic journey that delights the senses, the hotel provides a holistic experience that encompasses accommodation, dining, and unparalleled service, making both integral parts of the Four Seasons experience in Paris.
