L'Orangerie - Four Seasons Hotel George V

75008 PARIS

16/20
Remarkable Restaurant

8 PHOTOS

Chef Alan Taudon

Cooking French | Gastronomic | Signature cuisine

Services Disabled access | Valet parking

Price Indicative price per person (excl. drinks)

180€ à 235€

Gault&Millau's review

16/20

Remarkable Restaurant A palatial table, a skilful chef, a remarkably well-executed prestige menu: let's face it, L'Orangerie is a force to be reckoned with, and Alan Taudon, of whom we've already spoken highly, leads the proceedings with elegance and ease, without trying to compete with the pinnacle restaurant of the Four Seasons George V, the Cinq of his mentor Christian Le Squer. Impressions can sometimes diverge between the first-time visitor, who discovers this long, glamorously decorated room, and the regular, who sees it as a branch gallery of the grand table, a bit like eating in the entrance hall while the princes gorge themselves in the royal salon, with the deafening piano - very appropriate for a jazz bar - guilelessly establishing a boundary. On the plate, however, it's top-notch, and at a high price: the sea urchin in "chestnut" with egg yolk and caviar, as beautiful as a sunny Van Gogh, the steamed scallops, the excellent turbot steak with its finely iodized sauce and the chocolate sea grape dessert make up one or other of the formulas, at €180 and €235. Masterly palatial service, multilingual and distinguished, under the excellent supervision of room manager Antoine, a vast cellar as expected, with some great vintages available by the glass from Coravin.