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3 star gastronomic hotel-restaurant in Paris preparing fish and various desserts.
Christian Le Squer left the kitchens of Pavillon Ledoyen in June 2014. Direction Le Cinq, a gourmet restaurant of Hôtel Four Seasons George V, with his two sous-chefs, which he took over the effective direction in October of the same year. In this establishment, 3 Michelin stars, the chef of Breton origin focuses on fish with, for example a scale red mullet, raviole of raw fennel with orange scent or a line-caught sea bass with caviar-line bar and ribot milk. As a dessert,don't miss the dairy frost, consisting of yeast ice-cream and white chocolate chips. As for the service, no complaints it is really the great class, under the direction of Éric Beaumard, an exceptional sommelier, who formed the cellar of this great restaurant.
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Recommandez le homard farci au chou et les pâtes spaghetti - ça ne ressemble pas du tout à des pâtes !