Paris in the 8th arrondissement is where you'll find the swanky Avenue George V. The Golden Triangle area basically screams luxury with designer shops and fancy hotels everywhere you look. Le Cinq sits inside the Four Seasons Hotel George V and got its third Michelin star back in 2016. Christian Le Squer runs the kitchen and he's been holding onto those three stars ever since.

Key highlights:

- Three Michelin stars since 2016 with Chef Christian Le Squer at the helm - Eric Beaumard is the head sommelier and won Michelin Sommelier Award in 2020 - Classic French cooking with a modern spin that doesn't try too hard

PROFILE

The restaurant opened when Four Seasons took over the hotel in 1999. Le Squer joined in 2014 and changed everything up with his Breton-style approach to French food. He won his first three Michelin stars at a different restaurant before coming here. The team also includes Michael Bartocetti as pastry chef and Guillaume Cabrol handling the breads. The place holds 70 people max in a 183 square meter space. Staff count hits 39 people which is kinda wild when you think about it.

AMBIENCE

The dining room gives off château vibes with gray and gold all over. Pierre-Yves Rochon designed the whole thing to look like you're eating in some French castle. Crystal chandeliers hang from super high ceilings and the windows let in this warm golden light. Each table gets its own space so you're not bumping elbows with strangers like at cramped bistros. The room faces the hotel's inner courtyard which gets decorated with fresh flowers constantly. During winter they go nuts with the floral displays and everything smells expensive.

MUST-TRY

The onion soup gratinee is Le Squer's signature and it's nothing like the regular bistro version. He serves it on a plate instead of a bowl and makes it taste way more fancy than you'd expect. Line-fished sea bass comes with caviar and buttermilk which Le Squer says reminds him of childhood. The spaghetti gratin has truffle, ham and mushrooms in this creamy sauce that almost feels too rich. Dublin Bay langoustines show up with warm mayonnaise and buckwheat pancakes. Foie gras gets shaped like a pebble and poached in some iodized vinegar broth that sounds weird but works. Sweetbreads are cooked in an acidified herbal sauce and people say it's one of the best preparations around. The truffle dishes change with the seasons but they shave black Vaucluse truffle right at your table.

FOOD

Everything on the menu stays rooted in traditional French techniques but with updates. You can tell Le Squer doesn't mess around with the quality of ingredients he sources. Portions run pretty generous for a three-star place. The seafood especially stands out since the chef loves working with fish and shellfish from his Brittany background. A la carte starters range from 90 to 185 euros depending on what you order. Main courses for fish hit between 190 and 220 euros while meat dishes go from 150 to 280 euros for the Japanese Wagyu beef. The 10-course tasting menu exists if you want the full experience. Desserts all cost 49 euros each and Michael Bartocetti creates them with seasonal ingredients.

SERVICE

Eric Beaumard leads the front of house and runs the wine program with access to 50, 000 bottles. He got named Sommelier of the Year multiple times and brings serious energy to the dining room. The service style feels formal but not stuffy or pretentious like some fancy French places. Staff move around with precision and actually seem like they enjoy their jobs. Wine pairings get poetic descriptions from the sommelier team. They whisper updates to the kitchen through hidden mics which adds this theatrical element to everything. Tables don't rush you and meals can stretch for hours if you want. The cheese trolley shows up before dessert with tons of options from different French regions.

PRICING

Expect to drop around 610 dollars per person on average. The tasting menu starts at 510 dollars before wine pairings get added. Cheese selections cost 48 euros if you want that course. Wine prices range everywhere from discovery selections to a 1834 Madeira that costs 36, 000 euros. You're paying for three Michelin stars in one of Paris's fanciest hotels. The experience matches what you'd expect at that price point.

SUMMARY

Le Cinq delivers what a three-star restaurant should without being boring about it. The cooking shows serious skill and the ingredients clearly cost a fortune. It works if you want classic French fine dining that doesn't feel stuck in the past. The service stays warm and the sommelier program is probably one of the best in Paris.

FAQs

What's the dress code at Le Cinq?

Smart casual works but most people dress up since it's a three Michelin star restaurant. No sneakers or super casual stuff but you don't need a full tuxedo either.

How far ahead do you need to book?

Book at least a few weeks out especially for weekend dinners. The restaurant only seats 70 people and fills up fast with both tourists and locals.

Is there a lunch service?

Le Cinq currently only does dinner service Tuesday through Saturday from 7pm to 9:30pm. They're closed Sunday and Monday so plan accordingly.