Bread service came along we’re presented with a gorgeous tray filled
with three types of rolls. The baguette, a buttery, flax seed topped
croissant roll and dark rye roll were overall delicious.
Everything was chosen in detail, and the wine fits perfectly in the
palate harmoniously with the lunch starter. On the other hand, it is
hard to come to Le Cinq and not to taste Le Squer ‘mise en bouche’
Large Dublin bay prawn from Brittany warm mayonnaise, crunchy
buckwheat pancake. Try it with the explendid Meursault 2014 Les
Narvaux Domaine Ballot Millot and it will be a terrific experience.
For the main meal we picked up blue lobster creamy coral emulsion
and grilled and glazed pigeon watercress coulins / shredded green
pear, with Nuits Saints-Georges 1er cru 2013 Les Procés Domaine
Duband. And what a delightful dessert we could expect: iced dark
chocolate crus roasted peanut /carambar with Banyuls 1990 Cave
de l’Etoile made our day. Undoubtedly, a touch of pleasing refine-
ment to the palate. The final touch for one of our inviters was a
refreshed marinated red berries cheese cake meringue, which was
tremendously delicious, accompanied by Jurançon 2013 Domaine
de Souch.
Combined with the striking tableware, stunning floral sculptures,
and exquisite grey-and-gold colour scheme of Le Cinq, the result is
a thoroughly Parisian lunch experience, indeed. Finally, it is served
a mineral water 100% natural from the fountain, one of the purest
waters you’ll be able to taste. Then, you’ll be invited to drink a cof-
fee along with chocolates. It is also offered a soft gift from Le Cinq:
typical sweets from Paris.
The experience couldn’t be more pleasant and the thing is that it
awakes all the five senses: you’ll feel as if you were in another at-
mosphere.
Regarding his menus, although they could be categorized as sea-
sonal, Le Squer prefers to describe them as “moving,” as in “when
an ingredient is no longer available at peak quality, I move on to
something new.” He has also brought a refreshing openness to the
kitchen, based upon his belief that anyone, “even an 18-year-old
who is two months into his or her first job,” can contribute cre-
atively to the cuisine. He likes to enable, challenge and motivate his
team, encouraging chefs to shop and dine out in the city, the better
to spot or even launch new culinary trends.
Similarly, Le Squer believes strongly in research and development,
assigning team members to explore new culinary directions, tech-
niques and flavours that originate from his own ideas. Everything
that comes out of his kitchen is tasted and meticulously calculated,
while dishes – even those that seem simple in appearance – require
rigorous work and precision to come together on the plate. In the
end, nothing is superfluous and everything has its own place.
Le Squer wasn’t drawn to the culinary world by anyone or thing
in particular. Rather, he says, he just loves to eat, “and I absolutely
love French cuisine.” The tastes he recalls from his youth along the
coast of Brittany often find their way onto his menus: line-finished
sea bass with caviar and fermented milk, for instance, is highlighted
