L’Orangerie, at the Four Seasons Hotel George V


The Four Seasons Hotel George V is full of surprises for the gourmets. There is the renowned three Michelin Star French restaurant Le Cinq and the Mediterranean cuisine of Le George, headed by Christian Le Squer and Marco Garfagnini respectively, but L’Orangerie’s has got to be our coup de coeur. Run by Chef David Bizet, it’s the stage where he showcases his talents for lunch and dinner service all year round. And what a stage it is.

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In terms of figures, L’Orangerie, is two tonnes of glass and 160 000 mosaics of Carrara marble transformed into a sublime restaurant over the course of 6 months. Overlooking the hotel’s iconic courtyard, the restaurant embraces Jeff Leatham’s exquisite floral decorations and continues the theme of beauty and nature within its Pierre-Yves Rochon designed interiors. Lalique lamps and intricately carved tiles add to the charm of this prism like eat, where diners can enjoy their meals bathed in sunlight or underneath the star lit skies of Paris in the evenings.

L’Orangerie’s beauty and spirit is symbolic of the George V and so is the man at its helm, David Bizet. The Chef’s appreciation for cooking and produce from the French “terroir’s” started in the family kitchens of his native Normandy. But it’s at the George V, under the helm of Le Cinq’s former Chef, Philippe Legendre, that his talents grew. 

Alongside his mentor, Bizet would prove instrumental in forging Le Cinq’s Michelin Star status and when he was later handed the hotel’s lobby restaurant, La Galerie, he wasted no time putting it on the map thanks to delectable signature dishes such as the famous green asparagus and black truffle. And with the menu designed for L’Orangerie, he seems set to do the same. Listed below is a sneak peek of some of the menu items and based on looks alone, we already can’t wait to be at the table.

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Left: King Crab with lemon water and radishes. Right: Thin chocolate leaves and soufflé, Dark Chocolate and Cardamom

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Left: Smoked Egg with Caviar and Watercress/Right:Cabillaud à la nacre, Marmelade de Cazette, Roseval

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Left: Norway Lobster, citrus fruit, “écume de riz”/Right: Poulette du Perche, Morille, Asperge au Vin de Bois.

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Left: “Fleur de Vacherin” Rasberries and Anise/ Right: Rhubarb, almond and sheep’s milk

About Nimah Koussa

The best part about being a travel writer is bringing cities and destinations to life: their stories, secret addresses, luxurious gems and unique holiday moments. And I have been one for a little more than 10 years. From the best bars and restaurants in different cities of the world to hotels where you can check-in to get away from it all, this Magazine is all about making every trip just a bit more meaningful.

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