All Food and Drink
Culinary Experiences
![Elegantly set round breakfast table]()
Breakfast by Four Seasons
Crafted by Head Baker Guillaume Cabrol and Executive Pastry Chef Michael Bartocetti, our breakfast options are veritable culinary delights, with sweet and savoury Parisian creations served alongside French regional specialities.
The Team
Christian Le Squer
Executive Chef“We use the French culinary heritage as a base and bring it up to date. It’s a long process, like craftsman’s work. It’s the pure essence of luxury.”
Eric Beaumard
Restaurant Director“Sommellerie’ is not only my job but also my passion. I love travelling throughout French vineyards, meeting the wine producers and discovering and tasting new treasures.”
Simone Zanoni
Chef“A dish becomes memorable when you have put your heart into it and created a journey of flavours.”
Alan Taudon
Chef“The Hotel is committed to delivering excellence through sustainable food choices. I was very keen on bringing a new culinary expression to L’Orangerie by offering innovative dishes with a nod to the future and well-being. Balanced and feminine, my cuisine has plants and fish at its heart.”
MICHAEL BARTOCETTI
EXECUTIVE PASTRY CHEF“Raw ingredients provide me with inspiration. I use top quality produce, bringing out ingredients’ natural tastes and aromas to obtain delicate and harmonious flavours.”
Guillaume Cabrol
Head Baker“Attentive to the right taste, I pay particular attention to the ingredients, working closely with small producers and farms with a sustainable approach.”