15 March 2013

J'adore, George V!

Lobby, image by: Four Seasons Hotel George V, Paris

Just steps off the Champes-Elysées, Four Seasons Hotel George V, is perfectly positioned for shopping, dining and exploring the best of Paris. But with room rates starting from 950 Euros per night, you may wish to allow time to enjoy the Hotel's outlets and impeccable service. 


Ouisie welcomes guest through front door, George V

I want to call George V, chez moi--- I love it so. 

My only quibble-- having to say, au revoir. 

My husband arranged our most recent stay as my birthday surprise. Le Tour Eiffel welcomed us back to Paris with her sparkling lights against an evening cityscape. As we took the final turn down George V Avenue, the butterflies in my stomach fluttered faster and faster. Je suis retourné a chez moi

It was our daughter's first time at the George V. The staff welcomed her by name, presented gifts at check-in, and placed sweet treats in the room. Between the accolades given at reception, the chocolate mousse surprise, and being freed from the constraints of her car seat,  Ouisie leapt around the guest room squealing, 
"I like hotel! I LIKE HOTEL!!!"
Frankly, I could not have said it better myself.



Along with the indoor pool, another highlight for Ouisie was her petit déjeuner ordered through in-room dining. A trolley draped in pressed linen arrived with a decadent chocolate spread plated on fine Raynaud china. Thereafter the doorbell sent her running, like Pavlov's dog, to see if the "nice lady" had returned with more chocolat.

We watched as our daughter's white terry cloth robe turned mocha brown with each marshmallow's dunk into a saucer of dark chocolate soup.  While grateful the carpeted floors could cushion any dropped china, we soon became its personal Scotchgard for flung chocolate.  




My husband and I, also, enjoyed an in-room dining treat. 

On previous stays we treated ourselves to le menu dégustation in the Hotel's restaurant, Le Cinq. Executive Chef Eric Briffard's dedication and passion for cooking earned the restaurant two coveted stars in the Michelin Guide. 

With our two-year old in tow, we thought seven courses might tempt fate. The Food and Beverage Director did not want us to miss dining at Le Cinq due to our travel companion, and kindly arranged for us to order off the restaurant's menu through in-room dining. 

My exclusive birthday dinner reservation was confirmed.


image from assorted shellfish starter, duet of Oysters: Tangerine and Tarragon, Citronella

Ouisie had impeccable timing, falling fast asleep just as our assorted shellfish starter arrived. The in-room dining manager provided attentive service that one would expect in the restaurant, not a guest room. Wine was presented and poured, courses were seamlessly brought in and out, and the food was elegantly plated at table side. 

For our entrée, we chose Chef Briffard's culinary masterpiece, Pithiviers de Perdreau Gris, Canard  Colvert et Grouse (Game pie of partridge, duck and grouse). 

The Pithiviers is served for two, and is plated at table side. Each element of the pie is individually prepared before being strategically layered in a rolled puff pastry to bake, and then glazed in honey. A splendid culinary achievement. 

Pithiviers, image by: Four Seasons Hotel George V, Paris
A birthday tart and bottle of Champagne, with compliments from the Hotel, finished off a most memorable birthday dinner for two (and a sleeping half). 



The George V personifies the city's sophisticated elegance. Jeff Leatham's signature floral displays delight Hotel guests alongside a collection of period pieces and Murano chandeliers. Legendary actors and pop stars conspicuously go in and out of the front doors, while executives close business deals over vintage bottles of wine in Le Bar.

I adore the George V for its beautifully appointed guest rooms and outlets. But what truly makes each stay special is the management and staff, who anticipate their guest's needs and make you feel as though it is your birthday, everyday.

A la prochaine... 














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