2002-2022: CHRISTIAN LE SQUER CELEBRATES 20 YEARS OF EXCELLENCE WITH A MENU AT FOUR SEASONS HOTEL GEORGE V, PARIS STARRING HIS MOST EMBLEMATIC DISHES (France)
Having retained his three-star rating in the Michelin Guide France 2022, Christian Le Squer is now part of a tight-knit group of chefs considered the very best in their field for more than twenty years |
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2002-2022: CHRISTIAN LE SQUER CELEBRATES 20 YEARS OF EXCELLENCE WITH A MENU AT FOUR SEASONS HOTEL GEORGE V, PARIS STARRING HIS MOST EMBLEMATIC DISHES (France)
Having retained his three-star rating in the Michelin Guide France 2022, Christian Le Squer is now part of a tight-knit group of chefs considered the very best in their field for more than twenty years |
Catégorie : Europe - France - Gastronomie
- Gastronomie
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 22-04-2022
In 2002, Christian Le Squer was awarded with three Michelin stars for the very first time, the highest ranking awarded by the famous anonymous inspectors.
The chef has consistently excelled over the years, and, this year, celebrates his 20th year with a three-star rating. This is a rare accolade, as fewer than ten chefs in the world have been honoured with three Michelin stars for twenty consecutive years.
To celebrate twenty years of excellence, Four Seasons Hotel George V, Paris has crafted an exceptional gastronomic experience starring the chef’s signature dishes.
Served in the majestic setting of Le Cinq Restaurant, the dishes are paired with a selection of some of the world’s finest wines selected by Eric Beaumard, ranked second best sommelier in the world.
“I am delighted to be able to express the essence of my cuisine through a menu starring the most emblematic creations of my career. Elegant and contemporary, my cuisine seeks to make the most of top-quality ingredients by bringing out their true flavours, combining my Breton roots and my love for the City of Lights,” explains Le Squer.
A contemporary take on Gratinated Onions will be the first delectable dish to tickle the taste buds. The creation is particularly dear to Le Squer as it was the first dish he crafted when he took the helm of Le Cinq Restaurant.
Wanting to show that gourmet cuisine goes hand in hand with simplicity, the chef decided to put a twist on this flagship dish of Parisian bistronomy. With its delicate spheres that burst in the mouth, the chef’s Gratinated Onions tickle the palate with rich flavours.
To follow is Langoustine with Warm Mayonnaise and Crunchy Buckwheat Pancake, a nod to the chef’s Breton roots – it was in fact aboard a boat that Le Squer began his career as a chef. Born in Ria d’Etel, Christian Le Squer created this dish as a tribute to his native Brittany.
The langoustines are stiffened to preserve their deepest flavours and are accompanied by an emulsified mayonnaise designed to bring out the true aroma of the shellfish.
An exquisite buckwheat pancake with deliciously crunchy notes completes the dish, a mischievous nod to the chef’s Breton roots.
The chef’s Line-Caught Sea Bass with Caviar and Buttermilk is recreated out of childhood memories. Elegant and sophisticated, this seasonal dish is an ode to the long days spent fishing in the ocean.
Le Squer evokes the memory of the sea, with a generous caviar quenelle with radiant notes of salt enhanced by buttermilk, an ingredient much used and loved in Breton cuisine.
Guests will discover Lightly Smoked Eel from the Somme, served with chargrilled bread and grape reduction, a dish the chef created with a young junior chef from Picardy in the year 2000.
This bold and daring culinary creation challenges the traditional codes of gourmet cooking: Le Squer serves this delectable fish main after a meat dish, pairing it with a red wine with a scarlet colour and strong tannins.
The powerful and smoky notes of eel are followed by one of the chef’s most loved dishes. Served with bacon and topped with bechamel sauce, his Ham, Mushroom and Truffle Spaghetti dish is a tribute to the pasta gratin that his mother used to lovingly prepare on Wednesdays.The chef takes a unique twist on the dish, offering diners a gourmet version featuring truffle and gold leaf timbale.
To round off the meal are a selection of indulgent dishes that will tantalise the tastebuds of sweet tooths.
The chef’s Dairy Iced is one his most iconic desserts, recalling the yeasty taste of unbaked cake batter that he so loved as a child. The Crunchy Grapefruit seduces with its refreshing flavours and textures, while the Iced Dark Chocolate with Roasted Peanuts and Carambar is a deliciously indulgent treat.
The nine-course 20 Years of Excellence menu is priced at EUR 480 per person (wine pairing from EUR 320 per person). For reservations, contact Le Cinq Restaurant by phone (+33 1 49 52 71 54) or by e-mail lecinq.par@fourseasons.com.
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