Lovely Lunch at Le Cinq, Four Seasons Paris’ George V

Beehive seaweed butter in a  mini-cloche.

Beehive seaweed butter in a mini-cloche.

Ladies lunching and businessmen and women populate the quintessentially French restaurant Le Cinq in the Four Seasons George V in Paris. Fantastic rain or shine, the restaurant is bathed in light from the wall of windows overlooking the beautiful courtyard. Gorgeous tapestries and antiques decorate the room with traditional flair, but the soothing grey and gold color palette and freshly cut flowers by Jeff Leatham give the room a modern touch. We were a table of four Gal Pals at the acclaimed two-Michelin-star Le Cinq for the best lunch of our trip this past January.


Love the fried olives!

We were greeted with a warm and hearty smile by Eric Beaumard, the restaurant director and seated promptly at one of their elegantly simple tables by the window. All of us ladies were a bit under the weather having stayed up way too late at the Le Bar and opted for small appetizers and salad for lunch. Trying to stay light and healthy was not a problem for most of us. Some of us, okay it was me, also wanted to try some less healthy options. Executive Chef Eric Briffard “had me” at the seaweed butter served with the crusty French rolls and wowed me with the fried olives – YUMM!

The presentation of the food was creative, colorful and whimsical. Beehive butter in a glass dome and lollipop cake pops on a stick were among my favorite presentations of the meal. Of course the cheese course was served from a traditional cheese cart with over a dozen artisan cheeses to choose from. We each sampled different types from the sublime to the ridiculously pungent. I LOVED them all! We ended our meal with a fresh fruit sorbet and delicious French roasted coffee. A for the food and an A+ for the plating and presentation of the food.

Don't these lollipop cakes look so YUMMY!

Don’t these lollipop cakes look so YUMMY!

The waiters were gracious and extremely attentive without hovering. Hovering is almost as bad as when a waiter ignores you all together. It’s all about the timing so we gal pals appreciated that the waiters achieved a perfect balance. I observed the waiters attending to other tables and noticed another great quality about the waiters at Le Cinq; they were serious with the “suits” but light and playful with us gals. A+ for the wait staff!

Our cheese course being mapped out by our terrific waiter.

Our cheese course being mapped out by our terrific waiter.

We left completely and utterly satisfied – all of our senses were pleasantly engaged. Our eyes had seen one of Paris’ best rooms to dine in, our taste buds were treated to interesting tasty fresh local ingredients, our ears were filled with loads of laughter and everything we touched was lovely. I can’t wait to be back for a visit to the George V soon. In July I will be trying their afternoon tea with my mother-in-law and two sister-in-laws and I can’t wait!

Disclosure: We made our reservation full-well expecting to pay for our lunch. When I asked for the bill, the hotel had picked up the tab for the entire table of four, however, this in no way affected my review as I took notes during the entire meal, not knowing and used them to write this review. 

All photos are property of Weekend In Paris. Must obtain permission before use. 

  • michelinstarfinedinings
    Posted at 19:16h, 06 November Reply

    No problem, I’ll report back whenever I’ll visit Le Cinq again. Thanks

  • michelinstarfinedinings
    Posted at 22:24h, 04 November Reply

    Glad to see that Eric Briffard still cooks some of the greatest food out there. I really need to go back after many years of no show. Was this your first visit there? If Not, how would you describe the eveolution of the cooking at Le Cinq from your first visit to this one?

    • Weekend In Paris
      Posted at 05:46h, 06 November Reply

      Dear Michael,

      Hi Michael! I have been several times to eat at Four Seasons George, but I have only eaten at Le Cinq once. I could not speak to the evolution of his cooking, but what I can say is that from my limited experience, he has taken the art of French cooking to a new level by updating the recipes for more modern tastes and dietary limitations without compromising the flavor or enjoyment. Of course, there are plenty of “naughty” dishes to indulge in. I hope you get to eat there this next trip of yours and report back to me how you like it.


  • debnewjetsetters
    Posted at 01:05h, 20 June Reply

    Priscilla, a wonderfully written and entertaining article which has me totally in love with visiting this restaurant when we head for Paris in spring of 2014. We’ve never been to France before, so we’ll be eagerly devouring your advice and well written articles to educate ourselves before we go. Thanks for sharing your stories with all of us! I invite you to visit my unique & luxury digital magazine when you have a moment, and if you do, would love you to leave us a comment if something catches your fancy! Best regards, and look forward to being in touch on Social Media! Deborah

    • Weekend In Paris
      Posted at 11:18h, 20 June Reply

      Dear Deborah,

      I am very excited for you to be headed to France for the first time. Do head to Le Cinq for a meal. I think you would also love Laurent in the spring. Ask for a table outside to check out the beautiful gardens if the weather is nice.

      Are you headed to anywhere besides Paris? There are so many wonderful, charming towns in France that are a short distance via train. And, of course, southern France is a dream!

      I will check out your site too!


  • Weekend In Paris
    Posted at 07:57h, 05 June Reply

    Hi Christine!
    I can’t wait to hear all about your travels to Paris and what you enjoyed the most. Next time you will definitely need to make a stop at Le Cinq!

  • Christine Whoriskey
    Posted at 06:03h, 31 May Reply

    WoW! Priscilla . . . That Parisienne lunch sounded amazing . . . Le Cinq will be a definite the “next time”!!! Enjoy your July trip . . . & Wonderful group!!! Christine

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