When we placed our order we asked if it was possible to substitute one of the tasting courses for one of us for something, anything, else. The waiter responded brusquely saying that was not possible. Although a few minutes later he returned to say they could substitute it, we were left dumbfounded at his initial curt response. We have made this request at other fine restaurants before, and since, and always receive a positive response with minimum fuss.
Twenty minutes passed before a replacement napkin was brought. While collecting half full dishes from the table, the server asked if we had disliked the dish. Although we said it had been disappointing, he offered no explanation, didn’t apologize or offer a replacement. We hope these service flaws were a glitch rather than a trend.
On the positive side, almost all the courses were delectable. With the exception of the veal main course, from the chestnut appetizer to the exotic fruit dessert we thoroughly enjoyed the food.
He worked there for two years before heading to Oxford where he joined the team of the French Restaurant “Le Manoir aux Quatre Saisons.” 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 Alain Davy
Executive Chef Philippe Legendre
Handicapped Access Yes
Head Sommelier Thierry Hamon
Location In the lobby of the prestigious George V hotel in the ultra chic eighth arrondissement
Managed Four Seasons
Owned Prince Alwaleed from Saudi Arabia
Pastry Chef Fabrice Lecleir
Restaurant Director And Manager Eric Beaumard (voted 2003 “Sommelier of the year” by his peers in the French magazine “Le Chef”) and Thierry Jacques
Type Of Restaurant French gourmet haute cuisine
Meal We selected the five course Decouverte light tasting menu (120 euros). The first course was a delicious and savory Royale de chataignes au jus de truffes (Chestnut royal with truffle juice). Then there was Aubergine en risotto aux cepes, saveur de truffe et d’olives noires (Eggplant risotto with cepe mushrooms flavoured with truflle and black olives); followed by Coquilles St. Jacques poelées au minestrone de legumes d’autome (Pan fried sea scallops with autumn vegetables minestrone). The main course we ordered (the only course with two choices) was Médallon de veau de lait sauce homardine, polenta a l’estragon (Medallion of farm milk-fed veal, lobster sauce and tarragon polenta). Dessert was satisfyingly tart and sweet at the same with a fresh fruit flavor.
Special Menus The market selections lunch 80 euros; for the more adventurous, there was a five-course chef’s light tasting menu for 120 euros
Le Cinq was awarded the Michelin’s highly coveted 2004 three macaron (star) rating.
Reservations Required Yes at +33 1 49 52 71 54
Ease Of Making Reservations Excellent
Reviewers Article by Elena del Valle
Photos by Gary Cox
Service The service, which has been outstanding in the past, was disappointing. Initially staff were cordial and welcoming. As the meal progressed and the restaurant became full, serving staff visited our table less frequently and the time between glass refills and someone checking on us grew to an unacceptable level. We also noticed a slightly haughty attitude from one of the serving staff. Flexibility and willingness to accommodate guests, one of the qualities of this famous restaurant we liked the most, were less apparent during previous visits. In the past, we always felt welcome and well looked after at Le Cinq. During our last visit the welcome mat was at the cleaners. We hope they bring it back soon.
Would You Dine There Again-Recommend It? Yes