The High-Flying Pastries at Four Seasons Georges V

Florence Consul

Florence Consul

Located in the famous Golden Triangle of the capital, the Four Seasons Georges V is undoubtedly one of the most prestigious hotels in Paris. Beyond the grand luxury of its rooms and amenities, it is recognized for its gastronomic restaurants (one three-star Michelin table and two one-star tables!). But today, it's not to taste the refined cuisine of one of its tables, but to indulge in high-flying pastries at La Galerie. I'll show you in pictures!

© FS
© FS

The Galerie is a gathering place for tourists staying at the hotel but also for Parisians who come to sit around a coffee table. But the most gourmet know that it is here that you can taste the best pastries in Paris: the sweet creations of pastry chef Michael Bartocceti. I had the pleasure of discovering the extent of his talent during my stay at the Shangri-La Paris and I was charmed, especially by his vegan pastries that had amazed me.

© FS

Today, he delights us at the Four Seasons Georges V within La Galerie with its superb 19th-century inspired decor. I loved the cherry and fresh almond clafoutis, accompanied by an espresso. As for the look, I'm in love: we opted for the glass roof to enjoy the beautiful light while staying cool (in August, the capital often reaches 35°C!). In this prestigious and absolutely stunning environment, the moment seems suspended!

Practical Information

  • Everyday from 7h to 23h.
  • Reservation recommended.
  • Classic Tea Time at 75€, 95€ with a glass of champagne.
  • Selection of pastries between 25 and 30€.
  • Have you ever heard of the Four Seasons Georges V Paris? Feel free to send me your comments or questions by posting them on social media.

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    Florence Consul

    About Florence Consul

    Editor of Experiences Luxe since 2015, I love discovering new exclusive and authentic experiences all over the world. I left my home country (France) 6 years ago to become a global citizen, traveling 365 days out of the year. I am a foodie person and I make a point of tasting local specialities.