Best Dishes at Le Cinq
Gratinated Onion Sphere
StartersA theatrical reimagining of classic French onion soup elevated to three-star status. Caramelized onions are formed into a sphere, with a delicate interior encasing onion liquid akin to the essence of the finest French onion soup. The presentation is striking, the flavor is familiar yet refined, and the technique is flawless. Reviewers consistently cite this as a highlight of their meal.
Sea Scallops with Litchi and Sea Urchin
StartersA signature Le Cinq dish showcasing pristine sea scallops from Brittany with briny sea urchin and tropical litchi. The combination balances the oceanic sweetness of the scallop and sea urchin with the exotic floral notes of litchi. This refined first course demonstrates Le Squer's philosophy of pairing complementary flavors with minimal intervention.
Lightly-Smoked Eel with Dark Bread and Red Wine Sauce
MainsA sophisticated preparation combining lightly-smoked eel with house-made dark bread and a rich red wine sauce. The smoke is subtle rather than overpowering, the bread adds textural contrast, and the wine sauce provides acidity and depth. This dish showcases Le Squer's ability to treat rich ingredients like eel with restraint and refinement.
Fillets of Quail with Tonic Water and Olive Tapenade
MainsFine quail fillets paired with an unusual element—tonic water that adds subtle quinine bitterness—and anchored with a bold olive tapenade. This combination demonstrates Le Squer's willingness to experiment with unexpected pairings while maintaining balance. The tonic water's herbaceous notes complement the quail's delicate gaminess while the tapenade adds savory depth.
Line-Caught Sea Bass with Buttermilk
MainsThis dish represents Le Squer's childhood memory of sea bass prepared simply yet perfectly. Line-caught sea bass is cooked to delicate doneness and served with a buttermilk sauce that adds richness and subtle tang. Seasonal vegetables accompany, chosen to complement the fish's natural flavors. This is classical French technique applied to pristine ingredients.
About Le Cinq
Le Cinq at Four Seasons Hôtel George V represents the apex of classical French dining under chef Christian Le Squer. This three-starred establishment draws on classic French dishes elevated through modern technique and paired with rare wines selected by award-winning Head Sommelier Eric Beaumard. The dining room offers an elegant setting in one of Paris's most prestigious hotels.
Top 5 dishes at Le Cinq:
- Gratinated Onion Sphere – 96% recommended(Signature)
- Sea Scallops with Litchi and Sea Urchin – 92% recommended(Signature)
- Lightly-Smoked Eel with Dark Bread and Red Wine Sauce – 85% recommended(Signature)
- Fillets of Quail with Tonic Water and Olive Tapenade – 87% recommended(Signature)
- Line-Caught Sea Bass with Buttermilk – 90% recommended(Signature)
Details
- Cuisine:
- French
- Price Range:
- €€€€
- Phone:
- +33 1 49 52 71 54
- Website:
- Visit Website
- Services:
- Dine-in, Reservations
Hours
- Friday:
- 12:30 PM - 9:30 PM(Open Now)
- Sunday:
- 12:30 PM - 9:30 PM
- Monday:
- 12:30 PM - 9:30 PM
- Tuesday:
- 12:30 PM - 9:30 PM
- Wednesday:
- 12:30 PM - 9:30 PM
- Thursday:
- 12:30 PM - 9:30 PM
- Saturday:
- 12:30 PM - 9:30 PM
Eric Beaumard, the head sommelier, is renowned throughout Paris. Book wine pairings—his selections elevate the entire experience.
The ten-course tasting menu (€360) is the full Le Cinq experience. The à la carte is excellent but the progression through the full menu reveals Le Squer's vision.
Being a hotel restaurant, Le Cinq can accommodate dietary restrictions more easily than standalone establishments. Communicate preferences when booking.
The service here is flawless and warm, not stuffy. The front-of-house team anticipates needs without being intrusive.
Page last updated: