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.
Le Cinq'in kardeş restoranı; Le Cinq dolu ise hak ettiği değeri görmeyen paralel adres. Yeni şef Bertrand Nœureuil 2025 sonunda göreve başladı, ilk raporlar olumlu.
In breve
Tipo di vista
Historic Monuments, Garden View
Qualità della vista
Good
Riconoscimenti
Risposte rapide su L'Orangerie — prenotazioni, orari, dress code e fascia di prezzo.
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