{"id":121128,"date":"2016-12-20T15:33:53","date_gmt":"2016-12-20T15:33:53","guid":{"rendered":"https:\/\/www.fourseasons.com\/magazine\/?p=121128"},"modified":"2017-09-29T09:24:56","modified_gmt":"2017-09-29T13:24:56","slug":"christian-le-squer-michelin-star-le-cinq","status":"publish","type":"post","link":"https:\/\/www.fourseasons.com\/magazine\/taste\/christian-le-squer-michelin-star-le-cinq\/","title":{"rendered":"A Michelin-Starred Chef Stirs Up Soupe \u00e0 l\u2019Oignon<\/em>"},"content":{"rendered":"
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I\u2019m at\u00a0Four Seasons Hotel George V<\/a> in Paris, following my guide through the sumptuous gallery lined with regal Flemish tapestries. As I watch guests leisurely enjoy a late breakfast, suddenly he taps a hidden button on the floor, and we slip behind the wall into the labyrinthine kitchens of Le Cinq<\/a>.\u00a0The Hotel’s fine dining restaurant has just been awarded three Michelin stars for the second consecutive year, while the Mediterranean menu at\u00a0Le George<\/a>\u00a0and the Hotel’s newest dining addition,\u00a0L\u2019Orangerie<\/a>, each recieved their first Michelin star this year.<\/p>\n<\/p><\/div>\n<\/div>\n

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For me, to succeed in making a humble local product luxurious is the role of haute cuisine today. \u2013 Chef Christian Le Squer<\/span>\n <\/p>\n<\/p><\/div>\n

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We navigate around hot plates, sizzling pans and trays of freshly baked croissants to find Le Cinq’s Executive\u00a0Chef Christian Le Squer<\/a> in his whites, supervising the meticulous preparation of one of his signature dishes, a soupe \u00e0 l\u2019oignon<\/em>. The classic French soup he serves, like many of the Hotel\u2019s deft details, is quintessentially French, yet unique.<\/p>\n

Originally from Brittany, Le Squer maintains a strong connection to slow-life values \u2013 he still cycles to work most mornings \u2013 and sustainability is important to him.\u00a0To ensure the quality of the dishes, Le Squer and his team constantly seek out the best produce.<\/p>\n<\/p><\/div>\n<\/div>\n

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Chef Le Squer is meticulous while overseeing dishes in his kitchen at Four Seasons George V in Paris.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

Photography courtesy Eddy Bri\u00e8re<\/div>\n<\/p><\/div>\n
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A believer in slow-life values, Chef Le Squer begins his workday by riding his bike to Four Seasons Hotel George V. He often rides his bike to the local markets, too, to select fresh, local produce for his recipes. <\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

Photography courtesy Morel<\/div>\n<\/p><\/div>\n
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The Ile de France region is rich with quality produce, which is why Chef Le Squer shops at local markets whenever possible.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

Photography courtesy Morel<\/div>\n<\/p><\/div>\n<\/p><\/div>\n