The Four Seasons Hotel George V, where Le Cinq is located, is a key benchmark in Paris cuisine. It is the dream of young chefs all over France and the world to join this 100-person chef team. In 2014, famous chef Le Squer airborne George V, allowing Le Cinq's peak to shine again, and the quality of the other two sister restaurants is gradually improving. Le Cinq has all the elements of your fantasy about French cuisine: a magnificent, palace-like restaurant, respectful but not overly welcoming service, a classic dessert cart, and a general-style, belly-top chef. The dishes look "old-fashioned" and do not have the naturalism or contemporary art style that young chefs are good at, but in fact, they hide the "molecular cuisine" in a minimalist form. The modified version of French onion soup, onion mud, is transformed into a "mushroom", Until the skin is bitten by the teeth, the pulp bursts, you know that it has nothing to do with mushrooms. And its most famous specialties: French-style spaghetti, neatly arranged pasta wraps truffles, lamb belly and ham grains, makes the shape of an opera cake, and when the classic French truffle cream sauce is drizzled on the side of the plate, You can basically determine that the classic French meal is the most contemporary display. Compared to the popular personal style chef creative cuisine in the world, Le Cinq's academy cuisine seems conservative and outdated, but has a sense of mission to connect the past and the future, which is what it is called "resident" in "resident".