A fabulous “Twenty Years of Excellence” menu with Christian Le Squer’s signature dishes at George V

In order to celebrate the three Michelin stars chef Christian Le Squer has been enjoying for already 20 years, the George V unveils at Le Cinq restaurant an exclusive menu focusing on the Michelin-starred chef’s iconic signature dishes.

20 years. It has been two decades chef Christian Le Squer has been wearing on his chef jacket the three macarons the most coveted and desired in the world, hand-sewn and embroidered symbol of the excellence of his cuisine. Like some wine getting better as it gets older, it evolved, moving from elegant and sophisticated at the Café de la Paix – where the chef received his first star in 1996, at only 34 years old – to another level, beyond conventions and expectations, far from Men, closer to skies.

In 2002, as he is now working at Pavillon Ledoyen alongside Yannick Alléno, Christian Le Squer conquers the Holy Grail, three Michelin stars, an endless acknowledgment of his transcendent vision of French gastronomy touching the divine. Reconfirmed every year, this blessing follows the Breton chef as he takes up the challenged proposed by the George V in 2014: winning the third star again at the Parisian palace’s restaurant Le Cinq.

It took two years to Christian Le Squer to win the challenge with high-quality dishes still connecting his Breton roots to his Parisian heart. So, in order to celebrate the three stars renewed every year for twenty years, including Le Squer in the very tight circle of the dozen chefs who achieved such an exploit, the George V offers for a while an exceptional gourmet experience.

For three months, Le Cinq unveils an exclusive menu in 9 courses, focusing on Christian Le Squer’s iconic signature dishes, along with great bottles, thoroughly selected by his partner and Le Cinq manager and vice best sommelier in the world, Eric Beaumard.

From these incredible onion balls exploding when touching the tongue – subtle molecular interpretation of the onion soup, created upon the arrival of Christian Le Squer at the George V and enjoyed with a bit of Madeira wine – to these morel spaghetti – that seem to be magically standing up – to this strong red wine eel – created for the Cent gourmet club and glazed like a dessert – and this incredible line-caught seabass – where the iodic notes of caviar match the fermented taste of buttermilk – this menu is heart-stopping.

Desserts are not left out as they aim at refreshing the palates, like this grapefruit used from segments to the peel, at surprising them with this raw yeast ice cream, or taking them down memory lane with this dessert based on regressive flavors of iced snickers and caramel candy (carambar).

The rest in pictures.