- 12:30 pm – 2:30 pm
- 7:00 pm – 10:00 pm
“A dish becomes memorable when you have put your heart into it and created a journey of flavours.”
Michael BartocettiExecutive Pastry Chef
“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 CabrolHead Baker
“Attentive to the right taste, I pay particular attention to the ingredients, working closely with small producers and farms with a sustainable approach.”
Francesco CosciHead Sommelier
“I will share my love of wine with guests, tempting them with sought-after vintages and unfamiliar labels, while introducing them to lesser-known indigenous grape varieties and locally produced wines.”
More Dining Options
In-Room DiningWhether you’re craving a Parisian breakfast, a light lunch or a romantic dinner with a rare wine, our in-room dining service delivers a gourmet experience to your room or suite, 24 hours a day.
Le CinqA 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.
L’OrangerieAwarded one Michelin star, 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.
La GalerieWelcome to the heart of the Hotel, our all-day dining lounge adorned with 19th-century art – the perfect spot to have breakfast and savour a post-shopping tea with sweet creations crafted by Chef Michael Bartocetti or to discover the most famous French dishes with a modern twist by Michelin-starred Chef Alan Taudon.
Signature BreakfastLed by our Head Baker Guillaume Cabrol and Executive Pastry Chef Michael Bartocetti, Four Seasons Hotel George V, Paris reinvents the breakfast ritual to transform it into a veritable sweet and savoury ceremony – a resolutely Parisian interlude punctuated with specialties from French regions.