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Four Seasons Hotel George V,

Paris

Local Time

Local Temperature

8 °C / 46 °F

Chef Christian Le Squer

On October 28, 2014, Christian Le Squer took the helm in the kitchens of Four Seasons Hotel George V. The three-starred Michelin Chef who, for the last 12 years resided at Pavillon Ledoyen, has brought his knowledge and expertise to the George V, as well as creating a new signature menu for Le Cinq.

 

Christian Le Squer has settled in quickly, with the help of his dedicated team including Éric Beaumard, one of France’s most respected restaurant directors and winner of the Second Best Sommelier of the World title.

 

Four Seasons Hotel George V offers Le Squer the ideal setting to enhance his cuisine, from the impressive dining room embellished with Jeff Leatham’s sculptural floral designs, to the luxurious tableware as well as the elegant and efficient service.

 

This synergy between dining room and kitchen gives Christian Le Squer the freedom to express his talent in an inspired and varied menu that changes with the seasons.

 

Stimulated by this new challenge, Le Squer seeks out the very essence of taste and texture, with a style combining classic French tradition and brilliant modernity. He orchestrates the entire kitchen team by enabling, challenging and motivating them. Le Squer encourages his chefs to go shopping to get a sense of what’s on trend, and not just in terms of food. While the creative imagination of this Brittany native is largely fueled by the flavors of the sea and farms of his childhood, he also draws inspiration from the fashion world and the new trends that every season brings.

 

Each day, two members of the team spend time on research and development, exploring new culinary directions, techniques and flavors originating from Le Squer’s ideas. Everything is tasted and meticulously calculated, and the dishes, though simple in appearance, require regular, rigorous work and near-surgical precision.

 

Beyond his technical expertise, Le Squer’s cuisine is all about emotions, inviting dialogue, sharing and pleasure.

 

The amuse-bouche set the tone: the Transparency of Ginger, Campari and Orange explodes on the palate before diffusing all its flavors. Guests will savor the delicately pure Large Dublin Bay Prawns From Brittany – Cooked Two Ways/Citrus Emulsion, the Essence of the Sea – Scallop Au Naturel/Iced Tarama and the deconstructed Gratinéed Onions Parisian Style with its melt-in-the-mouth beads of onion juice. With creations such as these, tradition is steeped in emotion.

 

If Le Squer was asked which dish best represents him, he would have no hesitation in replying the Line-Caught Sea Bass – Caviar/Buttermilk, an extremely precise and subtle creation inspired by the tastes of his childhood in the Morbihan. His Ham/Cep Mushrooms With Spaghetti is a comfortingly unpretentious and almost mischievous dish. To cite a single dessert, it would have to be the Iced Milk and Yeast Dessert, which delights the palate with its texture and softness and in appearance resembles a building by Frank Gehry that recently opened in Paris.

 

The aesthetic design of each of Le Squer’s dishes is modern through and through, where nothing is superfluous and everything is in its place.

 

Le Squer cultivates a healthy lifestyle to maintain his slim and trim physique. Each morning he swims for an hour, before hopping on his bike to cycle to Four Seasons Hotel George V. He arrives in a positive and relaxed frame of mind, ready to share his passion, motivate his team, and delight the lucky guests at Le Cinq.

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