The Four Seasons Hotel George V, one of the most renowned palaces on Avenue George V in the 8th arrondissement of Paris, has just announced a new culinary signature for its gastronomic table. Chef Bertrand Noeurreuil, holder of two Michelin stars and named La Liste’s 2026 Talent of the Year, will take the helm at L’Orangerie starting in summer 2026. In his new role, he will also oversee La Galerie, the Bar, and the Room Service of the hotel, leading a brigade of 40 staff.
Born in Toulouse, Bertrand Noeureuil grows up surrounded by the produce of the family’s farm, from the vegetable garden to livestock and vineyards. It is at the Blagnac hotel school that he decides to turn this sensitivity into a vocation, before cutting his teeth at the starred restaurant Ô Saveurs, near Toulouse. With this foundation in hand, he then joins the brigades of Cheval Blanc Courchevel and then Cheval Blanc Saint-Tropez, where he climbs the ranks alongside chefs Yannick Alléno and Arnaud Donckele. In 2016, he becomes deputy head chef of the three-Michelin-star La Vague d'Or in Saint-Tropez.
It’s a close, almost mentorship-driven partnership between Bertrand Noeureuil and chef Arnaud Donckele. As Donckele gears up for the opening of Plénitude at Le Cheval Blanc Paris, he selects Noeureuil to stand in as his on-site culinary doppelgänger, following seven years of collaboration. The restaurant, perched on the first floor of La Samaritaine with a view of the Pont-Neuf, earned three Michelin stars as early as February 2022. Noeureuil stays there for more than four years as head chef before deciding, at the end of 2023, to strike out on his own.
From Bordeaux to L'Observatoire du Gabriel, where he keeps the restaurant’s star right from his arrival, then secures a second one in under 18 months. It’s there that he is named Talent of the Year 2026 by La Liste, an accolade that highlights both the consistency and the maturity of a neo-classical cuisine guided by the seasons and a deep respect for living ingredients.
L'Orangerie offers an intimate setting beneath a glass roof, looking out onto the hotel's Marble Courtyard, with only eighteen covers. In this bright space, at the junction of the garden and the dining room, Bertrand Noeureuil aims to fully express his vision: to make the season felt throughout the customer experience, with precision and sincerity. Alongside chefs Christian Le Squer (Le Cinq, three stars), Simone Zanoni (Le George, one star) and Michael Bartocetti (pastry chef), he will help maintain the six Michelin stars currently held by the George V.
This appointment marks a new chapter for L'Orangeries, whose former chef Alan Taudon has joined the Hôtel de Crillon. Bertrand Noeureuil's cuisine will debut in autumn 2026. Reservations can be made directly on the site of the Four Seasons Hotel George V.
This appointment holds exciting promise for fans of Paris’s fine dining scene. Bertrand Noeureuil, trained under the three-star rigour of Donckele and then sharpened his craft solo in Bordeaux, signals a restaurant in full evolution, pairing seasonal sensibility with neo-classical precision. It’s excellent news for L’Orangerie, which is welcoming a chef at the most dynamic moment in its history.
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Location
George V
31 Avenue George V
75008 Paris 8
Access
Metro George V (Line 1)
