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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

Availability cannot be determined at this time.
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Room 1:

Adults

Children (0-18 yrs)

Room 2:

Adults

Children (0-18 yrs)

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Room 3:

Adults

Children (0-18 yrs)

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Room 4:

Adults

Children (0-18 yrs)

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To add more than 4 rooms, please call 33 (1) 49 52 71 00. Toll Free Telephone Numbers By Country

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We’re sorry, we have no individual rooms or suites available online to accommodate that number of guests. We would be happy to accommodate your group in multiple rooms. Please increase the number of rooms and reduce the number of guests in each room.

If you require assistance, please contact the Hotel directly at 33 (1) 49 52 71 00 or our Toll-free numbers by country .

Four Seasons Hotel George V,

Paris

Local Time

Local Temperature

16 °C / 61 °F

Dining

Lunch and dinner

All prices are listed in EUR.

  • CANAPÉS

    Country Bread Canapés – Smoked Salmon, Duck Foie Gras, Goat Cheese, Six Pieces, 26

    Blinis with Caviar Imperial from France, 25 grams, 175

    Finger Sandwiches – Ham, Smoked Salmon, Cucumber, Cheese, Six Pieces, 23

  • CAVIARS (50 GRAMS)

    Served with Condiments and Blinis or Toast

    Schrenki from China – Grey Caviar with Gold Gleam, with a Subtle and Wooded Flavour, 350

    Osetra from China – Medium-sized Caviar Breads with Amber Colour and a Fine Hazelnut Taste, 450

    Beluga from Bulgaria – Thick Caviar Beads with Iron Gray Colour, Releases a Large, Smooth Finish with Finesse, 800

     

    Our Caviar is farmed and packaged in laboratories according to HACCP rules and governed by CITIES.

  • SOUPS AND CONSOMMÉS

    Chicken Consommé, 19

    French Onion Soup Gratinée, 22

    (v) Velvety Seasonal Vegetable Soup, 19

    Lobster Bisque with Croûtons, 33

    Organic Chicken Noodle Soup with Shiitake Mushrooms and Ginger, 27

  • PASTA AND RISOTTO

    (v) Risotto with Asparagus and Reggiano Parmesan Shavings, 39

    Penne with Tarragon and Blue Lobster from the Atlantic, 89

    (v) Mezze Penne with Tomatoes, Black Olives, Pine Seeds and Basil, 29

    Traditional Congee: Plain 20, Chicken 30, Shrimps 32

  • SALADS

    (v) Warm Organic Goat Cheese Salad, 32

    Niçoise Salad with Poached Egg and Croûton, Tuna Belly Fougasse, 46

    (v) Tomatoes from Provence, with Niçoise Olives, Creamy Buratta with Basil, 45

    George V Salad with French Beans, Potatoes, Chicken, Beef Slices and Gouda Cheese, 56

    Caesar Salad:

      (v) Classic, 29
      Free-Range Chicken Breast from Challans, 49
      Blue Lobster from the Atlantic, 89

    (v) Mixed Salad, Tomatoes and Extra-fine French Beans, 27

  • SANDWICHES

    Traditional Club Sandwich, 42

    Blue Lobster from the Atlantic Club Sandwich, 82

    La Légende Parisienne Sandwich with Baked Ham on the Bone, 32

    Mozzarella di Buffala Panini, Ham, Eggplants, 38

    (v) Vegetarian Club Sandwich, 35

    (v) Vegetarian Burger with Tofu Basquaise-style, Green Salad, 45

    Charlois Beef Hamburger or Cheeseburger with French Fries or Wedge Potatoes, 48

    Gourmet Hamburger with Pan-seared Duck Foie Gras, Charlois Meat, French Fries or Wedge Potatoes, 58

  • STARTERS

    Norwegian Salma Salmon Sashimi, 51

    Confit Duck Foie Gras, Rhubarb and Strawberry with Balsamico, 47

    Tomatoes and Watermelon Gazpacho, Eggplant Bruschetta and Organic Goat Cheese, 39

    Obsiblue Shrimps in Tempura with Asparagus, Wheat, Tomatoes, Baby Salad Leaves, Vinaigrette with Shiso, 52

    Tasting of Frensh "Charcuteries", Pickles, "Extra-fins" - Traditional Terrine, Curred Saucisson from Corsica, Andouille from Guémené, Smoked and Cooked Saucisson, 55

  • CLASSICS

    Fish or Meat Daily Special, 60

    Bouillabaisse "George V" of the Catch of the Day, Preserved Vegetables, Saffron Rouille Sauce, 67

    Grilled Sea Bass with Fennel, Virgin Sauce, Ravioli with Artichokes and Ricotta, 79

    Roasted Veal Chops with Capers, Baby Carrots and Asparagus, Rosemary Juice, 72

    Milanese Veal Breast, Spaghetti with Tomato Sauce and Fresh Basil, 57

  • FISH AND MEAT – GRILLED OR PAN-FRIED

    Sole from the French Coast, 75

    Back of Scottish Salmon, 44

    Fillet of Sea Bass From The Atlantic, 65

    Blue Lobster from the Atlantic (Allow 35 Minutes Cooking Time), 80

    Fillet of Beef from the Simmental Region, 59

    Black Angus Premium Rib-eye Steak, 71

    Free-range Chicken Breast from Challans, 42

    Choice of Sauce – Béarnaise, Red Wine Sauce, Meat Gravy, Virgin Sauce, Lemon Brown Butter, White Butter Sauce

  • GARNISHES, 14

    Extra-fine French Beans

    Steamed Basmati Rice or Pilaf Rice

    Mashed Potatoes

    Fricassée of Seasonal Vegetables

    Whole Fresh Spinach

    Provençal Style Ratatouille

    Steamed Green Asparagus Tips

    Organic Quinoa Seeds with Black Olives

    Mushroom Fricassee

    Potatoes "Wedges"

    Steamed Broccoli

    Braised Chicory

    Tajine Style Vegeatables, Semolina with Raisins

    Sautéed Potatoes

    Steamed Potatoes

    Green Lentils from the Puy Region

    French Fries

  • CHEESES

    Selection of French Farmhouse Cheeses, 20

    Le Fort St. Antoine Comté Cheese, Green Salad with Truffle Vinaigrette, 22

  • DESSERTS

    Gourmet Selection From Our Pastry Chef, 20

    Raspberry / Rose Cheesecake, Shortbread Biscuit with "Dragee", Red Fruit Sorbet, 20

    Mi-cuit with Dark Chocolate Guanaja Sorbet, Tonka Bean Cream, 20

    Strawberry Melba with Lemon Verbena, Lime Meringue, Vanilla Ice Cream, 20

    A Selection of Homemade Ice Creams and Sorbets, 20

    Crème Caramel, 20

    Crème Brûlée with Bourbon Vanilla, 20

    Selection of Petits Fours (16 Pieces), 22

    Dessert of the Day, 20

(v) Vegetarian
* Charolais Beef

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