Perfumed Notes | As Myrrh from the Tree
“The physical transformations of Paris can be read as a ceaseless struggle between the spirit of place and the spirit of time.” Eric Hazan
Lunch in Paris is always a good idea. Even on the city’s saddest day – Nôtre Dame is smouldering. It would be a tremendously good idea to go to a hotel with three Michelin starred restaurants one of which has three Michelin stars. Les trois pour Le Cinq. Praise be for Four Seasons George V and its most intimate offering L’Orangerie. Just 18 covers; that’s 18 seats, that’s 18 people, that’s 16 other guests. It took Head Chef David Bizet a mere eight months after opening to snap up a Michelin star. We never tyre tire of the gastronomic galaxy. We’re all dressed up (Calvin Klein | Duchamp | Vivienne Westwood) with somewhere to go.
“By the way, did you know that in Paris everyone has the best bakery at the end of their street?” Inès de la Fressange
We are swept through reception on a French flow of impossibly suave direction, past achingly orgiastic triple epiphanic inducing ceiling tipping floral arrangements – lavender’s lemon – through Le Galerie to our table d’haute. Normandy born David shares, “As someone who loves nature, it is important for me to work with the wonderful products of the French regions. My cuisine has a particular elegance and subtlety, and my take on the product can be appreciated in both its taste and visual appearance.” He further describes his cooking as “a traditional French contemporary cuisine of elegance, refinement and femininity”.
“There are little things that thrilled me more… it is one’s own discoveries – an etching in a bookstall, a crooked street in the Latin Quarter – a quaint church in some forgotten corner, these are all the things one remembers.” Samuel Barber
The interior of L’Orangerie is as starry as its culinary accreditation: a crystalline prism presents a welcome foil to the solidity of Lefranc + Wybo’s original Art Deco white stone architecture. Designer Pierre-Yves Rochon used 2.5 tonnes of glass, 160,000 pieces of Carrara marble and a few Lalique lamps to up the ante, to max the effect, to dazzle with pizzazz. L’Orangerie overlooks the Marble Courtyard; it’s perpendicular to Le Cinq and opposite Le George (the third restaurant). We could easily get distracted by this visual feast and that’s before the feast on (textured, sculptured and abstract) plates arrives. There’s a new axis tilting lunch menu and Charles, the Monsieur Divay variety, Directeur of L’Orangerie and Le Galerie is here to explain, “We’ve more vegetables and seafood on our new menu.” Fantastique! We want to savour the vegan and pescatarian savouries.
- Vin: Sancerre + Rosé Champagne (bien, bien sûr)
- Pain: seaweed wafer + cereal bun + curly wurly parmesan (refer to Inès’ comment)
- Amuse Bouches: pea + cabbage + mint pie, carrot + citron crisps, seaweed tree, aromatic black juice (bien, très bien)
- Entrée: sea urchin + egg yolk sparkles (purple sea urchin cooked in shell, scrambled smoked egg, pearled egg yoke)
- Plat Principal: red cabbage tournedos + petals of tofu (synchronised cloche lifting, slow cooked like meat, truffle, rice vinegar)
Incidentally, the sixth Michelin Guide published by André Michelin, the 1926 edition, set out its raison d’être: “For a certain number of important cities in which the tourist may expect to stop for a meal we have indicated restaurants that have been called to our attention for good food.” Restaurants were graded in three categories, as they are today, from one star “simple but well run” to three stars “restaurants of the highest class”. La Tour d’Argent was one of the first Parisian restaurants to achieve the ultimate recognition.
“All of the sadness of the city came suddenly with the first cold rains of winter… but now it’s spring… Paris is a moveable feast.” Ernest Hemingway
Very incidentally, second floor apartments attract a premium in Paris. Much of the city was rebuilt in the 19th century under the direction of Georges-Eugène Haussmann. A uniformity of design meant the ground floor of blocks was usually commercial with the shopkeepers housed immediately upstairs. The wealthy lived on the second floor or “étage noble”. Far enough from street noise but not too many stairs to climb. The most generously sized apartments with high ceilings and long balconies are still on this floor. Monsieur Haussmann blessed Paris with four square streets of gold, a little bit of heaven come early. The lost and found generation. Paris is always worth it. Sequins of events on a glittering grid.
“The copper dark night sky went glassy over the city crowned with signs and starting alight with windows, the wet square like a lake at the front of the station ramp.” Elizabeth Bowen
3 replies on “George V Hotel + L’Orangerie Restaurant Paris”
Thanks to the wider LVB crew for making this dream come true. LVB
Wow and wow again! Mouth watery indeed and such stunning floral arrangements !
George V sure is wow worthy!