The dishes were delectable, well presented and expertly served. Lunch that day was a showcase of the chef’s culinary talent. We were also pleased to discover that the service was much improved from our previous visit. From the welcome on arrival at the restaurant reception to our departure after copious quantities of food, our visit was just right.
In July 2008 Chef Eric Briffard, formerly at Les Elysees du Vernet (a favorite) and before that at the Plaza Athenée, will take over the venerable kitchens of Le Cinq as Chef des Cuisines . We look forward to rediscovering this talented chef’s dishes once he has settled in comfortably at Le Cinq.
About The Head Sommelier Thierry Hamon, 30, is a graduate of the Lycée Hôtelier of Dinard, France. He began his career in 1995 with Eric Beaumard as a Commis at La Poularde a restaurant in Montrond-les-Bains, France. He worked there for two years before heading to Oxford where he joined the team of the French restaurant Le Manoir aux Quatre Saisons. Later he returned to La Poularde where he worked for another two years before joining the crew of the George V Paris in December 1999, when the hotel reopened. Sommelier at the sides of Eric Beaumard, he became assistant to the restaurant’s former wine steward, Enrico Bernardo, in April 2000.
Chef De Cuisine Lionel Durand
Executive Chef Philippe Legendre was the chef when we visited the restaurant (Eric Briffard is due to arrive in the summer of 2008)
Handicapped Access Yes
Head Sommelier Thierry Hamon. The day we visited Arnaud Kunz paired the wines with the chef’s tasting menu. We enjoyed his selections especially.
Location In the lobby of the prestigious George V hotel in the ultra chic eighth arrondissement
Managed Four Seasons
Owned Prince Alwaleed Bin Talal Bin Abdulaziz Al Saud of Saudi Arabia
Pastry Chef Fabrice Leclerc
Restaurant Director And Manager Eric Beaumard who was voted 2003 Sommelier of the year by his peers in the French magazine Le Chef .
Size The 183 square meter restaurant with a staff of 39 has capacity for 70 guests.
Type Of Restaurant French gourmet haute cuisine
The cellars 50,000 bottles were 14 meters below the ground in a former stone quarry used in part to build the Arc de Triomphe. Eric Beaumard is credited with building the cellar inventory when the restaurant reopened after a closure in the 1990s. The hotel also owned two secondary cellars, one housing 100 champagne varieties and a third in the outskirts of the city where 10,000 bottles are aging comfortably. To keep the cellars current, the staff add 20 new selections a week.
Special Menus A lunch menu for 75 euros, a five course light tasting menu for 135 euros and an eight course gourmet menu for 210 euros. Menu prices excluded beverages.
The first course was Galettes de sarrasin du tourteau a la royale d’avocat , an avocado and crab dish that came with a rolled pancake filled with sole mousse; followed by Creme de cresson de source au Caviar Sevruga de la mer Caspienne, a light and wonderful Caspian caviar enhanced by a Manzanilla wine; Tarialini a la fonduta e a la truffe d’Alba , a perfectly prepared creamy pasta dish with rich Alba truffles served with a beautiful barolo. Next, there were Britanny prawns, Fricassée de langoustines bretonnes lasagne au vieux parmesan . Followed by an exceptional sweet and sour game dish with mango and chocolate – a favorite, Carré de chevreuil roti, dragées au chocolat, mangue a l’aigre douce .
A selection of cheese (epoise, munster, chevre and comte) helped us transition to the lovely dessert Surprise a la poire et au réglisse ; post dessert delicacies and hot beverages, thyme and Blue Mountain Jamaican coffee.
The sommelier selected Chablis Grand cru Vaudesirs 2005 B. Droin for our seafood course. Then he served us a Manzanilla Hidalgo; Giovanni Barolo 2003; G. Rosso Saumur “l’Insolite” 2006 T. Germain; Chateau d’Aiguilhe 2004 Cotes de Castillon; Chateau Chalon 1996 M. Pichet; and Rivessaltes “Tuile” 1990 Domaine Cazes.
Reviewers Article by Elena del Valle
Photos by Gary Cox
Service The service was outstanding and warm. Staff members volunteered assistance and were sensitive to guest moods, interaction styles and preferences. We were pleased to rediscover the restaurant’s hallmark excellent service.
Would You Dine There Again-Recommend It? Yes