파리의 레스토랑-Le Cinq(V)

쉐프 Legendre와 미슐랭에서 별을 받은 Four Seasons Hotel의 레스토랑으로 골드빛 분위기의 고급스러운 분위기에서 아메리칸 스타일의 breakfast서부터 고급스러운 프렌치 스타일의 lunch, dinner를 즐길 수 있다.
Le cinq의 또 하나의 매력은 식사한 메뉴의 이름이 적힌 작은 메뉴판을 기념품으로 가져갈 수 있다는 사실~!

찾아가기 31, avenue George V, 75008 Paris

전화번호 01 49 52 70 00

영업시간 ● 아침 7:00~10:00 (월요일~금요일) 7:00~10:30(토요일~일요일)
                            ● 점심 12:00~2:30(월요일~금요일) 12:30~2:30(토요일~일요일)
                            ● 저녁 6:30~11:00

메 뉴

BREAKFAST
- Continental Breakfast
Choice of Orange, Grapefruit, Apple or Grape Juice or Fresh Fruit Salad
Selection of French Breakfast Pastries
Toast and Fresh Bread Rolls
Assorted Jams and Honey
Coffee, Tea or Hot Chocolate
Light Breakfast
Choice of Orange, Grapefruit, Carrot, Apple or Grape Juice or Fresh Fruit Salad
Plain or Fruit Yoghurt
Seven-Grain Toast
Coffee or Tea with Skim Milk
-American-Style Breakfast
Choice of Orange, Grapefruit, Carrot, Apple or Grape Juice
Fresh Fruit Salad
Two Eggs Any Style with a Choice of Smoked Bacon, Grilled Sausage or a Vegetable Ragoût
Selection of French Breakfast Pastries, Toast or Fresh Bread Rolls
Assortment of Jams and Honey
Coffee or Tea
-Japanese-Style Breakfast
Coddled Egg in Onsen Broth
Miso Soup
Pickled Vegetables
Dried Seaweed
Roasted Salmon
Tofu
Steamed Rice
Green Tea

FIRST COURSES
Traditional Pâté of Wild Pigeon and Venison in Pastry Crust
Upland Watercress Soup
“A La Ficelle” Poached Leek in Autumn Scent and Black Truffle
Savoury Tart of Artichokes and Perigord Black Truffle
Terrine of Duck Foie Gras with a Walnut Bun and Quince Jelly
Eggplant Risotto with Terra Rossa Oil and Porcini Mushrooms from the Sologne Region
Scallops and Clams in Tartare Style with Osetra Caviar from the Caspian Sea
Tarialini Pasta A La Fonduta" with White Truffle from the Alba Region (8 grs)

FISH COURSES
Roast Line-Caught Sea Bass with Mild Spices
Pan-Sautéed Sea Scallops with Leek in Carbonara Style and Porcini Mushrooms
Brittany Lobster Smoked in its Shell and Roasted with Chestnuts from the Corrèze Region
Fricassee of Dublin Bay Prawns with Cilantro, Lasagne with Aged Parmesan Cheese
Whole Sole in Meunière Style and Mashed Potatoes with Olive Oil (For two Persons)

                                            Roast Line-Caught Turbot with a Seaweed Caramel Sauce

MEAT COURSES
Duck Foie Gras with “Pot au Feu” Vegetables Flavoured with Tabacco
Pan-Sautéed Milk-Fed Veal Chop with Pantelleria Capers
Roast Pigeon from the Racan Region with Dates and Lemon, Cumin Sauce
Young Chicken from Bresse and Lobster in George V Style
Roast Farm Bacon with Sarlat Style Vegetables and Black Truffle
Roast Farm Veal Sweetbread with Porcini Mushrooms from the Sologne Region

GAME COURSES
Tajine of Wild Duck with Truffle Juice and Cilantro
Grouse and Haggis Prepared the Scottish Way, in an Aged Malt Scotch Whisky Sauce
Slowly Simmered Hare "à la Royale" Prepared in Perigord Style
Pot Roast Jugged Hare with Fresh Pasta
Roast Rack of Venison with Sugared Chocolate Almond and Green Apple Chutney
Roast Wild Pigeon with a Turnip Sauerkraut and a Basquaise Style Gravy
Sologne’s Wild Game Pie with Grande Chartreuse
Seasonal Green Salad with Truffled Dressing

FROMAGES - CHEESES
Our "Maître Fromager" Cheese Selection

DESSERTS
Caribbean Chocolate Soufflé Flavoured with Basil, with a Preserved Red Pepper Coulis
Apple Tart Tatin Style with a Licorice Ice Cream
Assorted Chocolate Desserts
Buttery Shortbread Biscuit from Brittany Topped with Blueberries and Figs
Tajine of Lukewarm Exotic Fruits
Assortment of Ice Creams and Sorbets