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Awarded two Michelin stars, L’Orangerie offers a new culinary experience served in a luminous setting. The cuisine is light, balanced and innovative, with an emphasis on plant- and fish-based dishes, as well as dairy. The restaurant’s culinary offerings are a nod to the future of dining.


7:00 pm – 10:00 pm

Signature Dishes

  • Gourmet Sea Urchin on white plate at Le Cinq
    Sea Urchin

    Egg yolk sparkles

  • Crispy Red Mullet

    Cripsy Red Mullet Modern Stew, Peppery Horseradish

  • Blue Lobster Nage in artistic white bowl
    Blue Lobster A La Nage

    Steamed vegetables

  • Rocha Pear

    Chestnut honey, Saffron Granola

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The Team

Shot of Chef Alan Taudon setting a plate on a table for two

Alan Taudon

Two-Michelin-distinguished Chef Alan Taudon, former sous-chef of Le Cinq for eight years, used to work with Christian Le Squer. As a travel fan, he has imagined a light and healthy approach to cooking. With his plant- and fish-based dishes, as well as dairy, the cuisine is balanced and promotes vegetarian dishes enhanced by bold flavours.

“The Hotel is committed to delivering excellence through sustainable food choices. I was very keen on bringing a new culinary expression to L’Orangerie by offering innovative dishes with a nod to the future and well-being. Balanced and feminine, my cuisine has plants and fish at its heart.”

Black and white portrait photo of Chef Michaël Bartocetti in uniform

Michael Bartocetti

Executive Pastry Chef
Talented and creative, Michael Bartocetti is above all a committed and responsible pastry chef. He carefully chooses his suppliers, favouring small farms that promote sustainable and responsible agriculture. He experiments with innovative flavours and techniques, resulting in perfectly prepared creations.

“Raw ingredients provide me with inspiration. I use top quality produce, bringing out ingredients’ natural tastes and aromas to obtain delicate and harmonious flavours.”

Guillaume Cabrol in white chef's coat, hands in pockets, smiling

Guillaume Cabrol

Head Baker
A truly talented chef, Guillaume Cabrol is a humble perfectionist charged with sensitivity and commitment to crafting outstanding bespoke creations. Today, he puts his talents at the service of the entire palace and daily oversees the bread and pastry offer of the hotel breakfast at Le Cinq***, Le George*, L’Orangerie* and La Galerie while also managing the Room Service operation.

“Attentive to the right taste, I pay particular attention to the ingredients, working closely with small producers and farms with a sustainable approach.”

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