Four Seasons Hotel George V, Paris is celebrating the New Year with a bespoke culinary offer created by Chef Christian Le Squer. The chef will work his culinary magic at Le Cinq restaurant, creating a spectacular three Michelin-starred dinner that will be home-delivered by the chefs themselves, meaning everyone can ring in the New Year in style in spite of the challenging circumstances.

The menu allows guests to indulge in exquisite cuisine in the comfort of their own home, with modern, elegant and easy-to-prepare dishes that make the most of top-quality seasonal ingredients.

With his starter, French lobster and caviar served in the shell, the chef pays homage to his native Brittany, a region renowned for its bounty of fresh seafood. Offering a briny and delicate explosion of flavours, this lobster dish is the perfect way to begin this culinary journey.

Next up are the Chef’s galets de foie gras, delectable creations featuring tender melt-in-the-mouth truffle shavings. The dish is a mischievous nod to the Chef’s childhood and one of Le Cinq’s most emblematic dishes.

With its deep, intoxicating scent, black truffle is also used to enhance the flavour of the Chef’s succulent chicken dish, served with seasonal root vegetables. This traditional festive sharing dish tantalises the senses with its pungent flavours that are sure to surprise and delight the taste buds of gourmets.

To follow is a Vieux Comté tart with nut crust, a dish with warm enveloping aromas that hails from France’s Jura Mountains. Every mouthful exudes warmth and comfort, recalling a cosy winter’s night in the glow of a roaring fire.

To round off this gourmet feast is Tulakalum chocolate, grilled buckwheat and Fleur de Sel, a delectable sweet treat crafted by Pastry Chef Michael Bartocetti. The Chef plays tribute to Chef Le Squer’s Breton roots, boldly combining gwell – a traditional fermented milk product from Brittany with a distinctive, tangy flavour – with the unctuous texture of salted caramel. The use of black cardamom adds a further twist, lending the dish subtle smoky notes.

Guests will be able to choose from more than fifty wine labels carefully selected by Eric Beaumard, second best sommelier in the world. Available from the Hotel’s Christmas Pop-Up, the selection includes a range of exceptional wines at affordable prices, with Beaumard’s most cherished wines featuring alongside renowned labels. The Bourgogne Coche Dury 2016 from the legendary Côte de Beaue estate marries beautifully with the delicate, salty flavours of the lobster, while the intensity and aromatic complexity of the Madere Verdelho 1986 d’Oliveiras enhance the rich flavours and unctuous textures of the Chef’s foie gras. For lovers of grands crus, the Château Figeac 2012, produced on the iconic Saint Emilion estate, or the Latricière-Chambertin 2011 from the Feuillet estate, both bring out the delicate flavours of the Chef’s chicken dish. Michel Pichet’s Château-Chalon 2011 vin jaune enhances the strong flavours of the Chef’s Comté tart. With its nutty notes of dried oranges, the 1973 Rivelsates of the Rancy Estate wonderfully complements the decadent flavours of the chocolate Tulakalum.

Christian Le Squer’s New Year’s Eve dinner is available from EUR 330 per person.
Reservations can be made by phone +33 01 49 52 72 09 or by e-mail at le.george@fourseasons.com.

Available until Sunday, January 10, 2021, the Christmas Pop-Up is open daily from 12:30 pm to 7:00 pm, and from 10:30 am on December 24, 25 and 31, 2020, and on weekends.