09.17Menu at Le Cinq Restaurant | Four Seasons George V
Courtesy Four Seasons
Close your eyes and imagine getting on a plane to Paris this weekend. First dinner would be at George V’s Le Cinq restaurant.
Take a look at the summer a la carte menu below and decide what you might order!
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STARTERS
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| Tomatoes from Provence Collection 2010 as a Millefeuille with Crab Meat – Carpaccio/Fried/Iced Liégeois/Panini | |
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Girolles Mushrooms with Apricot and Almonds – Tangy Spring Vegetables with Umé Plums, Fine Froth Of Zucchini with Liquorice, Cream Of Girolles Mushrooms with Sweet Onion Raviole |
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| Abalone from The Atlantic Coast with Seaweed Butter/Creamy Watercress Soup, White Cocao Beans and Ginger/Lemon Vinegar | |
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Wild Carabineros Shrimp – Browned with Lemon Confit/Broad Beans with Marjoram/Buratta; Creamy Fregula Sarda with Fresh Glasswort/Shrimp Sauce |
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Fresh Duck Foie Gras from the Landes Region – Roasted with Black Sarawak Pepper, RhubarbMara Des Bois Strawberries with Elderberry Juice |
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Special Oysters Perles Noires in Green Apple Jelly with Caviar with Fresh Tofu, Crispy Sprouts and Vegetables with Sesame |
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FISH AND SHELLFISH
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| Fillet Of Sea Bass – Grilled with Lemon Thyme, Violet Artichokes with Slow-Simmered Eggplant and Summer Truffle ViergeSauce | |
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Fresh Coastal Red Mullet – Roasted with Iberico Chorizo Served with Spicy Flower Zucchini/Mint/Almonds |
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Net-Fished Blue Lobster Cooked On Salt, Lobster Jus Served with Claws in Ravioli with Artichokes/Braised Girolles Mushrooms with Tarragon |
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Fillet Of Brittany Monkfish Roasted with Dry Fennel/Poutargue/Grilled Onions Served with Vegetables and Little Cuttlefish with a Bouillabaisse Jus |
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SHELLFISH MEDLEY
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Shellfish Degustation in Three Courses
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MEAT AND POULTRY
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| Rex Rabbit from The Poitou Region Cooked with Small Octopus/King Prawns from Palamos/Fresh Salicornia Served with BayaldiOf Vegetables/Muscadet Wine Gravy | |
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Veal Sweatbreads Browned with Verbena/Lemon/Capers Served with Braised Girolle Mushrooms/Fried Green Asparagus |
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Shoulder Of Lamb from The Aveyron Region Stewed with Spices, Cooked and Raw Harissa Served with Artichokes/ Fennel/Eggplant |
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Barbary Free-Range Duckling Excellence Miéral – Thinly-Sliced Roasted Breast/White Peach with Sechuan Pepper Served with RouennaisePie with Duck Foie Gras and Watercress Salad with Fresh Almonds |
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Saddle and Chop Of Milk Fed Lamb from The Aveyron Served with Sweet Pepper Jelly, Fried Lamb Sweatbreads, Stewed Arcimboldo Tomato and Zucchini and Sour Goat Cheese |
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Seasonal Green Salad with Truffled Vinaigrette |
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Our Maîtres fromagersCheese Selection
 Photograph courtesy of Shin Shin
Executive Chef Eric Briffard changes his menus seasonally, so be sure to check the George V website for his latest creations. |
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– The Gourmet Review
