It all starts with a mini glass of ginger juice, a shot of energy conducive to facilitating the digestion of the feasts that will follow.
First, this airy puff pastry kouglof, a morning amuse-bouche to share placed in the center of the table.
Beneath the gilded dining room of Le Cinq, a gastronomic table at the Four Seasons George V (Paris 8th), customers have been able to treat themselves for a few weeks to a signature breakfast, billed at 76 euros, the height of chic and indulgence.
The proposal, which required more than a year of work from its pastry chefs Michael Bartocetti and baker Guillaume Cabrol, combines creative pastries, homemade breads, fruit salad, farm yoghurt and signature egg (muslin with caviar, omelette with blue lobster... ), accompanied by a fresh juice and a hot drink (pressed coffee roasted by Kawa,
"We wanted to put the natural side of the bakery back in the center, that it expresses its wild and primitive side, without forgetting the gluttony"
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