Frommer's Review
Since it was established in 1928 in honor of the king of England, there has always been a world-class dining venue associated with the Hotel George V. The configuration today dates from its acquisition by Toronto's Four Seasons group, which poured time, money, talent, and taste into a high-ceilinged room whose majestic decor evokes the Grand Trianon at Versailles. Within a gray and very pale pink dining room that shimmers with gold inlays, your dining needs will be supervised by a sophisticated staff that intuitively understands the needs and priorities of the hotel's widely divergent international clientele. Within 3 years of this restaurant's birth, it had been awarded three coveted stars by the Guide Michelin -- an honor that's accorded only very rarely. The menu changes frequently, but enduring favorites include a tart of artichokes and black Périgord truffles; cod seasoned with roast peppercorns; roast pigeon with peppermint and Sauternes; farm-raised veal sweetbreads; and a classic that has been on the menu since the days of Mistinguett and Piaf -- Bresse chicken "in the style of the George V," stuffed with crayfish and herbs.
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