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A Paris destination in its own right, Le Cinq by Christian Le Squer is synonymous with the apex of French modern and elegant cuisine, paired with the rarest wines selected by award-wining Head Sommelier Eric Beaumard. Its three Michelin stars are a reflection of the gastronomic experience of a lifetime – in one of the city’s most majestic dining rooms.

HOURS

Dinner
Tuesday – Saturday 7:00 pm – 10:00 pm

Menus

À LA CARTEThe Epicurean Escape of Christian Le Squer

Signature Dishes

  • Caviar, purple flowers in white foam in dish
    LINE-FISHED SEA BASS

    Caviar and buttermilk from our chef’s childhood

  • Contemporary plated food of truffle spaghetti gratin
    Spaghetti Gratin

    With truffle, ham and artichokes

  • Fois gras like a pebble, plated on white dish
    Foie Gras Like a Pebble

    Poached in iodized vinegar broth

  • DUBLIN BAY PRAWNS

    With warm mayonnaise and buckwheat pancakes

The Team

Black-and-white portrait photo of Executive Chef Christian Le Squer

Christian Le Squer

Executive Chef
The amplification of simple ingredients is Chef Christian's life’s work. The Brittany-born chef’s skill in drawing out delicate flavors has garnered him the most prestigious awards the world of gourmet cuisine has to offer, culminating in Le Cinq’s third Michelin star.

"We use the French culinary heritage as a base and bring it up to date. It’s a long process, like craftsman’s work. It’s the pure essence of luxury."

Black-and-white portrait photo of Restaurant Director Eric Beaumard with wine glass

Eric Beaumard

Restaurant Director
Eric’s passion for harmonizing wine and food is evident in each culinary creation at Four Seasons, where he has led our three restaurants to numerous accolades and Michelin stars. But he’s perhaps most proud of creating Le Cinq’s 50,000-bottle wine cellar, which represents the rich diversity of the great vineyards of France and the rest of the world and produces the perfect bottle for every meal.

“Sommellerie’ is not only my job but also my passion. I love travelling throughout French vineyards, meeting the wine producers and discovering and tasting new treasures.”

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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