I’ve been to Paris many times but this is the first time that I have had the pleasure to go to the Four Season Hotel George V. It is a fresh Tuesday morning in Paris and after a little walk in the beautiful city, my friends, Andrea, Francesco and I, head to the George V hotel in Avenue Montaigne to have a unique culinary experience at La Galerie. Here, under the supervision of the Executive Chef Christian Le Squer, Chef David Bizet has created a number of signature dishes. He is born in Normandy and he finds his inspiration in the ingredients that he fuses together to create an elegant, sophisticated and authentically French menu.
As soon as we arrive at the entrance of the hotel, we are led to the entrance of the courtyard of La Galerie: an impressive marble courtyard designed by world famous Artistic Director Jeff Leatham and decorated with amazing orchids that seem to float all above the yard.
We take our seats and after a small aperitivo, a glass of Champagne and some delicious bread and butter we are ready to order. Before our dishes, the Chef delights us with a little entrèe: a super tasty gazpacho served in a little cup.
The menu is well thought and very interesting, and among the different choices I decide to go with my favorite one: the roasted duck foie gras. It’s perfectly done, very tasty and served with a caramelized apricot, almonds and black berries. My friends choose the Fresh crab meat and the revisiting of the Italian caprese.
We continue with the main dishes, the plates are all very interesting and tasty, from the roasted bay prawns, to the pan seared rabbit, to the veal chop, to the Jhon Dory. My friend goes with the Roasted prawns and the roasted chicken breast, while I order the Cod fish with capers marmalade, hazelnut and chanterelle mushroom, so tasty and light at the same time.
After the delight of such wonderful dishes it is finally time for dessert!
Chocolate, strawberry, apricot, peach or raspberry? The choice is so hard, but we decide to have the white peach, refreshed with currant, almonds, marshmallow and meringue, the raspberry declination with hibiscus and virgin oil and the strawberry ciflorette, with pistachio whipped cream and yogurt sorbet.
Finally, the staff was most kind, professional and helpful.