All Food and Drink
Culinary Experiences
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
![Black-and-white portrait photo of Executive Chef Christian Le Squer](/alt/img-opt/~70.490.32,0000-0,0000-2250,0000-3000,0000/publish/content/dam/fourseasons/images/web/PAR/PAR_725_original.jpg)
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.”
![Black-and-white portrait photo of Restaurant Director Eric Beaumard with wine glass](/alt/img-opt/~70.490.0,0000-9,8333-1915,0000-2553,3333/publish/content/dam/fourseasons/images/web/PAR/PAR_1375_original.jpg)
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.”
![Shot of Chef Simone Zanoni, smiling next to a wall with mirror](/alt/img-opt/~70.490.0,0000-320,9972-2000,0000-2666,6667/publish/content/dam/fourseasons/images/web/PAR/PAR_1970_original.jpg)
Simone Zanoni
Chef“A dish becomes memorable when you have put your heart into it and created a journey of flavours.”
![Shot of Chef Alan Taudon setting a plate on a table for two](/alt/img-opt/~70.490.0,0000-166,6667-2000,0000-2666,6667/publish/content/dam/fourseasons/images/web/PAR/PAR_1934_original.jpg)
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.”
![Black and white portrait photo of Chef Michaël Bartocetti in uniform](/alt/img-opt/~70.490.410,6442-0,0000-1735,5000-2314,0000/publish/content/dam/fourseasons/images/web/PAR/PAR_1663_original.jpg)
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 in white chef's coat, hands in pockets, smiling](/alt/img-opt/~70.490.32,0000-0,0000-2250,0000-3000,0000/publish/content/dam/fourseasons/images/web/PAR/PAR_2004_original.jpg)
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.”