COVETED MAGAZINE PAGE 191.
as “from my childhood” at Le Cinq, and he describes ham and cepe
mushrooms with spaghetti as “an almost childish dish that I en-
joyed as a kid” – albeit now dressed up to the hilt for the Four Sea-
sons crowd. His goal, he adds, is to create dishes that “get emotions
going so that guests feel the love that I have for what I create.”
There is no one thing about life in Paris that inspires him, but every-
thing. Beyond obvious things like fashion and art, Le Squer is moved
by the “everyday life” he spies while walking the streets of the city.
“I pay attention to all details, everything I see,” he says.
And how couldn’t we understand it if everything he sees he devotes
to his haute cuisine art?
A devotion that is accompanied by Eric Beaumard, also a native of
Brittany. It is to his grandparents that Eric Beaumard owes his in-
terest in gastronomy. They conveyed to him their passion for fla-
vors, and their sense of harmony of haute cuisine and wine. Backed
by Patrick Simiand, he manages a team of 48 people. It was him
who took the initiative to create the wine cellar of the restaurant
Le Cinq. Eric Beaumard’s has developed a passion for authenticity,
diversity and richness of the great viticulture and he always like to
study more about this science so vast and to add references to the
extended list of the most exquisite wines. Eric Beaumard’s mission
is to match them intimately with the kitchen of Le Cinq, a task that
he accomplishes perfectly, since he manages masterfully not only
the orchestra of waiters but also achieves all the conditions for the
brightest of the ambiances in the outrageous dining room.
With an incredible Michelin three stars Chef, along with a wines
expert director and an extended network of dedicated employees,
the result can only be an authentic unforgettable journey through
Le Squer peerless delicacies.
WORLD’S FINEST RESTAURANTS//
