Two-Michelin glass pavilion at George V where the kitchen runs on vegetables, dairy and seafood — no meat.
L'Orangerie occupies a glazed pavilion in the Marble Courtyard of the Four Seasons Hotel George V. The two-Michelin kitchen — recently passed from Alan Taudon to Bertrand Nœureuil — voluntarily eschews meat and works through vegetables, dairy and seafood with surgical precision and notably light sauces. A 2025 Pierre-Yves Rochon redesign opened up floor-to-ceiling glazing onto the courtyard and a hanging porcelain bougainvillea sculpture overhead. The format is intimate (twenty-something covers), the pacing slower than Le Cinq, the discipline arguably more interesting.
Sister restaurant to Le Cinq; if Le Cinq is fully booked this is the underrated parallel. New chef Bertrand Nœureuil installed late 2025 — early reports positive.
At a Glance
View Type
Historic Monuments, Garden View
View Quality
Good
Awards
Quick answers about L'Orangerie — reservations, hours, dress code, and price range.
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