Le Cinq

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; a fricassee of Breton crayfish with coriander and lime sauce; North Atlantic lobster with chestnuts; 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. Desserts are artful and ornate: The best examples include hazelnut meringue with hazelnut mousse and mandarin oranges; and a high-caloric collection, compiled onto a single hyperindulgent platter, of all-chocolate desserts, exclusivement tout chocolat.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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