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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

10 °C / 50 °F

Dining

À la carte

  • STARTERS

    Cep Mushrooms from Bordeaux 92€ - In a Casserole with a Fig Leaf, Fresh Walnuts (According to Picking), Creamy Fregula Sarda with Purple Figs

    Spider Crab Meat from the Brittany Coast 98€ - Crab Jelly with Gold Caviar, Fennel Cream, Crab Cake Flavoured with Lime

    Soft-Boiled Hen Egg 60€ - Jerusalem Artichoke Puree with Parmesan, Cooked and Raw Cep Mushrooms, Finger of Brioche Bread with Vuletta Bacon (With Alba White Truffle 130€)

    Assorted Shellfish 80€ - Acidulated Oysters from «Marennes», Sea Scallops, Ginger, Clam Tartar, Razor Clam and Abalone with Seaweed Butter

    Duck Foie Gras From « Les Landes » 70€ - Roasted With Pistils of Flower, Pear and Petals of Sweet & Sour Radish

    Trap Caught Langoustines 110€ - Steamed Maki with Bachès Citrus, Sautéed with Lemon Gras

  • Fish and Shellfish

    Sea Scallops 68€ - As a Carbonara with Bacon from the Jura, Pumpkin, Crisp Cabbage with Ginger (With Alba White Truffle 140€)

    Trap Caught Blue Lobster 115€ - Cooked on Pure Salt and Seaweed, Natural Juice, Heart of Fennel and Kumquat

    Roasted Wild Fillet of Turbot 130€ - With Capers from Pantelleria, Bone Marrow and Celery, Cep Mushrooms and "Vin Jaune" Wine Sauce

    Steamed Line-Caught Sea Bass with Black Lemon 120€ - Bottarga Shavings, Artichoke and Fennel Broth, Sweet Onion Raviolis

  • Meat and Poultry

    For an optimal sampling of fish, shellfish, meat and poultry, the chef would suggest serving these dishes rare. Please let us know how you would like your dish

     

    Hare Shoulder from Beauce 75€ - Simmered with Grey Shallots, Russet Apple Browned with Quince Vinegar, Chanterelle Mushroom Raviolis

    Veal Sweetbread 95€ - Crispy with a Wood Stick of Licorice, Raw Cep Mushrooms, Green Apple, Chestnuts with Salted Butter

    Fillet of Venison of French Hunting 120€ - Roasted with Smoked Bacon, Brown Pepper Sauce with Cocoa, Salted Beetroot with Molasses of Pomegranate

    Pithiviers of Grouse, Duck Mallard and Young Partridge 115€/Person - With Chestnut Honey, Autumn Fruits, Squeezed Juice with Armagnac (Served for Two People, Cooking 40 Minutes)

    Lamb Shoulder from the Aveyron Region 98€/Person - Slowly Stewed with Spices, Sweet Harissa, Paimpol Coco Beans with Tajine Juice and Argan Oil (Served for Two People, Cooking 30 Minutes)

    Free Range Chicken from Bresse 120€ - Roasted Breast, Crayfish Sauce, Swisschard and Parmesan, the Leg in a Herb and Chicken Consommé (In Two Services)

  • Seasonal Green Salad 21€ - With Truffle Vinaigrette
    Cheeses from Our Regions 33€ - Marie Quatrehomme, Josiane Deal, Pierre Gay, Dominique Fabre in the Respect of Farm-style Traditions

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