Bertrand Noeureuil joins L’Orangerie at the Four Seasons George V in Paris with a cuisine of correspondences, guided by the seasons, gestures and subtle links between the product and the living
After building his signature with great chefs and then asserting his own identity in Bordeaux, Bertrand Noeureuil is opening a new chapter in his Parisian career. Appointed chef of L’Orangerie at the Four Seasons Hotel George V, he also takes charge of the culinary direction of the Bar, La Galerie and Room Service. Crowned “Talent of the Year 2026” by La Liste, he arrives with a singular vision of gastronomy, where nature is not simply a source of inspiration but a true creative partner.
Bertrand Noeureuil, from Toulouse to Bordeaux, the roots of an esthete chef
Born in Toulouse, Bertrand Noeureuil grew up between city and countryside. Memories of the family farm of his maternal grandparents nourished his relationship with life, the earth and the seasons very early on. However, cooking is not his first choice. He was initially passionate about design and interior decoration, attracted by materials, compositions and balances.
This first sensitivity will not disappear when he enters the kitchen. It will even become one of the foundations of his culinary writing: the plate as a space of composition, where each element finds its place in a larger whole.
His career then took him to several large French houses. With Yannick Alléno, at Le Meurice then at 1947 in Courchevel, he deepened the precision of the gesture, the research and the concentration of flavors. With Arnaud Donckele, at La Vague d’Or in Saint-Tropez then during the opening of Plénitude at Cheval Blanc Paris, he discovered another way of telling cuisine, more intuitive, abundant and emotional.
From these experiences, he retains two complementary strengths: rigor and precision on the one hand, instinct, narration and the emotion of taste on the other.
The Gabriel Observatory, time for signing
It was in Bordeaux, at the head of L’Observatoire du Gabriel, that Bertrand Noeureuil truly found his voice.
His cuisine is built around the Aquitaine territory, a close relationship with producers and careful observation of the seasons. In just eighteen months, she was awarded two Michelin stars.
A few markers then emerge clearly: precise cooking, an important place given to sauces, acidity as a common thread and a search for balance between aromatic power and lightness.
Betrand Noeureuil, a correspondence kitchen
At L’Orangerie, Bertrand Noeureuil pushes this relationship with living things further. He speaks of a “correspondence cuisine”, a writing which consists less of imposing an idea on the product than of observing what it already says.
The maturity of a vegetable can call for particular cooking, the humidity of a season a certain texture, spring vegetable notes, while autumn inspires deeper juices. Each time of the year has its own culinary vocabulary.
Winter calls for slow cooking, creamy sauces and veloutés. Spring brings out herbs and vegetable preparations. Summer favors freshness, raw food and a wood fire. Autumn thrives on broths, roast juices and more complex sauces.
The season then becomes much more than a calendar: it becomes a grammar.
The Orangerie, a setting mirroring the seasons
Under the glass roof designed by Pierre-Yves Rochon, L’Orangerie maintains a special relationship with light, vegetation and the seasons. The place evolves naturally throughout the year; Bertrand Noeureuil’s cuisine intends to extend this transformation onto the plate.
The restaurant will offer four menus per year, like so many chapters of a seasonal collection. Each day, the products available will be indicated on a handwritten sheet placed at the opening of the menu.
A way to maintain the freedom necessary to cook as close as possible to what nature really offers, rather than following a fixed menu.
And above all, the menus will be designed around culinary gestures: braising, roasting, grilling, infusing, extracting. The product may evolve, but the intention will remain the same.
Two menus to tell the story of each season
At L’Orangerie, Bertrand Noeureuil offers two courses, in six and nine stages.
The six-part menu seeks the essential: a narrow reading of the season. The nine-stroke offers a broader journey, available in two interpretations: one marine and vegetable, the other around a meat chosen according to the time of year. In the fall, game naturally finds its place in this writing.
The experience is designed like a seasonal diary, each menu being able to become a witness to a particular moment of the year.
A kitchen that extends throughout the house
The arrival of the chef does not only concern L’Orangerie. Bertrand Noeureuil will also be responsible for developing the culinary identity of the Bar, La Galerie and Room Service at the Four Seasons George V.
This new writing is part of a real collective work. The creations of Michaël Bartocetti, executive pastry chef, will dialogue with those of the chef around the product, the seasons and the balance of flavors. In the dining room, Elsa Jeanvoine, restaurant director and Meilleur Ouvrier de France in service and tableware, accompanies this new score. On the wine side, David Piquet, sommelier director for Le Cinq and L’Orangerie, will work on food and wine pairings, while Thibault Méquignon, head of the Bar, will offer additional reading around food and cocktail pairings.
An approach that makes L’Orangerie less an addition of know-how than a true gastronomic ecosystem, where each element extends the previous one.
Bertrand Noeureuil, a new chapter at George V
With the arrival of Bertrand Noeureuil, L’Orangerie opens a new page in its history. Its kitchen, now installed under the glass roof of the George V, retains the markers that have made its personality in Bordeaux: precision cooking, sauces, acidity and controlled intensity. But it places them in a broader reflection on time, nature and the movement of the seasons.
Alongside Christian Le Squer, Simone Zanoni and Michaël Bartocetti, the chef joins the culinary constellation of the Four Seasons Hotel George V, which has six Michelin stars across its three gourmet restaurants.
Four Seasons Hotel George V Paris
31 avenue George V, Paris VIII
L’Orangerie is currently open every day for dinner, from 7 p.m. to 9:30 p.m. The two menus are offered at €310 in six courses and €395 in nine courses.
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Cover visual © Studio Pam
