Restaurant Le Cinq, Paris, 3/4/16

interior
interior

This large place is in the elegant Four Season Hotel George V and the dining room is a fittingly beautiful room.  It’s been several years since we were there but we wanted to visit again because a chef we enjoyed at Restaurant Ledoyen, Christian Le Squer, is now head chef at Le Cinq and since his hire they have been awarded their third Michelin star. It is an old school kind of place where women don’t get menus with prices and most of the waiters are men with women carrying the trays the men serve you from.

interior
interior
chandelier
chandelier
table set up
table set up
Frankie checked out the room from her perch on the purse stool
Frankie checked out the room from her perch on the purse stool

The staff are good at their jobs but the formal vibe replaces the friendly one, except for Le Squer who couldn’t have been more welcoming. For example, I mentioned that I vividly remembered the delicious buttery, flakey rolls Le Squer served at Ledoyen and not only did I get my serving of his new version but he sent some out to Frankie too and then they packaged some up for me to take with me.  It’s thoughtfulness like this that makes a lasting impression on people. Not to leave out the meticulously presented food that hasn’t forgotten the taste factor and a price to reflect that.  We visited at lunch that offers the diner a wonderful way to try this place at an affordable price but meanwhile they also offer an a la carte menu.

menu cover
menu cover
chef page
chef page
lunch menu
lunch menu
menu 2
menu 2
menu 3
menu 3
dessert menu
dessert menu
wine by the glass
wine by the glass
Frankie loves finding a perch
Frankie loves finding a perch
white wine
white wine

 

Everyone starts with several one-bite amuse bouche, 3 of which came out at the same time. The ginger jell was a nice but mild flavor whereas the scrambled eggs and truffle was a ‘wow’ in your mouth. They also served a warm bowl of bread baked in brioche style and studded with chorizo. Yummy!  Their bread tray is filled with house made options and all that I tried were great. The olive bread reminded me of a really thick pita bread, soft and chewy. The multigrain was croissant like with tons of buttery layers and absolutely delicious. The baguette was very nice and seemed to have some wheat flour but was ordinary in the shadow of the other 2 options.

IMG_1331
Ginger jell on spoon, Foie gras with passion fruit (bar) and scrambled eggs and truffles
Hot bread snack with chorizo
Hot bread snack with chorizo
house breads
house breads
butter
butter
Frankie was fascinated by the butter cover
Frankie was fascinated by the butter cover

 

The next amuse was green peas, red currant and yogurt and the fresh sweet peas were a real treat.

green peas, red currant and yogurt
green peas, red currant and yogurt
Frankie found an orchid
Frankie found an orchid on the table

 

The sea urchin with cauliflower was our first lunch course and served on a non-edible pile of salt. It was quite nice.

sea urchin and sea urchin gel with cauliflower bits and cream
Chaud-Froid: sea urchin and sea urchin gel with cauliflower bits and cream
inside
inside
decanting ritual
decanting ritual
red wine
red wine

 

Next was the “gratinated onions” served “parisian style”. It was accented with parmesan cheese and truffle and the little onions were filled with liquid onion flavor. There was something crunchy in the dish that added needed texture. All in all it was very good with all the elements combing nicely with each other.

Parmesan cheese, truffle dressing, onions
Gratinated Onions: contemporary <parisian style>: with parmesan cheese and truffle dressing
Frankie sat with the wine basket
Frankie sat with the wine basket

 

We both chose the lamb over the red mullet for our main dish and it was cooked perfectly and the sausage was also good. Cous cous, harissa and faux olives rounded out the dish.

Filet of lamb and lamb sausage, cous cous and harissa with faux olive
Lamb semolina scented with lemon/olive: the fillet and spicy lamb sausage, and harissa flavor
Frankie wanted to mix it up
Frankie wanted to mix it up
Chef Christian Le Squer came by to visit
Chef Christian Le Squer came by to visit

 

There were a couple pre-desserts before the options listed on the menu, both nice bites. One listed dessert was banana under a sheet of clear sugar and with a creamy filling. I liked it but the banana was lost under the stronger flavors. The other dessert option was cranberries with tangerine and the plate it was served on had to made for the dish – it was that perfect. It was a tasty option but I thought it had more looks than taste.  Next came the Brittany flaky pastry rolls I mentioned earlier.  They were divine. Lastly you’re treated to the dessert cart that has a supply of chocolates, nougat, caramels, marshmallow and on and on. You pick what you want and then they also present you with a box of some of these treats to take with you.  Lunch itself was fairly light but when you add in all the extras you won’t go away hungry!

Pre dessert, fermented milk, red currant sorbet
Pre-dessert, fermented milk, red currant sorbet and granola
inside
inside
pear tart, shiso wafer and pear, meraingue with lemon sorbet on faux chocolate
pre-dessert: pear tart, shiso wafer and pear, meraingue with lemon sorbet on faux chocolate
She was glad it wasn't real chocolate
She was glad it wasn’t real chocolate
Banana and cream filling with plastic sheet of sugar on top
Banana Transparence: passion fruit/ coffee foam
Pistachio, orange marmalade, cranberries
Cranberries cooked in their juice with tangerine marmalade and pistachio ice cream
close up
close up
Brittany pastry rolls
Brittany pastry rolls
dessert cart
dessert cart
a box to go
a box to go
Frankie wanted a box too!
Frankie wanted a box too!
inside
inside
and sent some to me to take with
and some to me to take with
they brought Frankie a pair of rolls
they brought Frankie a pair of rolls
interior
interior
Chef and Frankie
Chef and Frankie

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s