Four Seasons Hotel George V Menu & Prices

Gratinated Onions

Contemporary / Parisian style

Sautéed Morels with Rhubarb

Beurre blanc emulsion

Lightly Poached Oysters

Chablis wine broth

Grilled White Asparagus

Almonds / cherries

Dublin Bay Prawns

Warm Mayonnaise, Buckwheat Pancakes

Grilled Lobster Medallions

Saffron and amaretto sauce

Line-Fished Sea Bass

Caviar, Buttermilk from my Childhood

Lightly Smoked Eel

Crispy Bread, Red Wine Sauce

Turbot with Asparagus

Pear, Olive, Mustard Sauce

Spaghetti Gratin

Ham, Morels, Black Truffle

Wagyu Beef

Sun-dried tomato / watermelon

Veal Sweetbread

Vegetables from Provence

Chicken Breast from Bresse Seared with Lemongrass

Puff potato gnocchi

Riblets of Lamb

Jalapeño Sauce

Dairy Iced

Yeast flavours

Crunchy Grapefruit

Preserved, Raw, Meringue

Wild Strawberries

Iced nougat with almonds and marjoram

Strawberries Cooked in Their Juice

Coriander sorbet / crème brûlée

Chocolate and Hazelnut Crisps

Malt Whisky Ice Cream