restaurant: Four Seasons Hotel

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Breton Langoustines and Pasta

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Croustillant of Lobster with Saffron Vinaigrette

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Laurent Jeannin & Georges V Hotel

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Pan-seared Salmon with Herb Crust and Porridge Pancake

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Peppered Salmon Nicoise

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Philippe Legendre & Georges V Hotel

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Roasted Farm-raised Squab with Rosemary Sauce

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Spiced Pears with Port and Gorgonzola

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Thomas Ferlesch & Werkstatt

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Wild Strawberry Shortcake

 

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