The Four Seasons Hotel George V, Paris, has announced the appointment of Bertrand Noeureuil as chef of L’Orangerie. The chef will also be responsible for redefining the culinary identity of La Galerie, the Bar and Room Service at the Parisian property.
Named Talent of the Year 2026 in the La Liste rankings, Bertrand Noeureuil embodies the emergence of a distinctive voice in French gastronomy, driven by a cuisine in dialogue with the natural world.
A cuisine of correspondences
For Bertrand Noeureuil, culinary creation is not about imposing a vision on nature, but about revealing what it already holds within itself. The chef sees himself as a conduit for the living world, attuned to the often-invisible connections between an ingredient, a season, a gesture and an emotion.
Each season thus has its own culinary vocabulary. Winter inspires slow cooking, velvety sauces, veloutés and sabayons. Spring calls for herb coulis and more vegetal expressions. Summer favours immediacy and freshness, through raw preparations or wood-fire cooking. Autumn, finally, reveals roasting juices, broths and deeper sauces.
L’Orangerie, a space that mirrors the seasons
Beneath the glass canopy designed by Pierre-Yves Rochon, L’Orangerie offers a constantly evolving décor, where light, greenery and the seasons reshape the perception of the space each day. This architecture naturally resonates with the cuisine of Bertrand Noeureuil, conceived in harmony with its surroundings.
The restaurant will offer four menus a year, each forming a chapter of a seasonal collection. Each day, the available produce will be recorded on a handwritten card at the opening of the menu, giving the kitchen the flexibility it needs to stay as close as possible to nature’s rhythm.
A tight-knit team united by a shared standard
The creations of Michaël Bartocetti, executive pastry chef at the Four Seasons Hotel George V, Paris, will engage in dialogue with the cuisine of Bertrand Noeureuil. Already at the chef’s side at L’Observatoire du Gabriel, Elsa Jeanvoine, director of service and Meilleure Ouvrière de France in service and tableware arts, will carry this philosophy through to the dining room.
Under the direction of David Piquet, head sommelier of Le Cinq and L’Orangerie, the sommelier team will craft food-and-wine pairings that echo the chef’s creations, while Thibault Méquignon will offer a complementary perspective at the Bar, through food-and-cocktail pairings that evolve with the seasons.
A career shaped between Toulouse, Bordeaux and Paris’s great culinary houses
Born in Toulouse, Bertrand Noeureuil grew up between town and countryside, where memories of his maternal grandparents’ family farm shaped his relationship with the natural world from an early age. Coming from a family with no ties to the culinary world, he first developed a passion for interior design, before finding in gastronomy a new outlet for his sensitivity to composition and materials.
After initial training in the Toulouse region, he joined the great houses of French gastronomy. Alongside Yannick Alléno, at Le Meurice and then at 1947 in Courchevel, he developed an approach grounded in research, precision and concentrated flavours.
His summer experiences with Arnaud Donckele, at La Vague d’Or in Saint-Tropez and then during the opening of Plénitude at Cheval Blanc Paris, opened up another path for him: that of an intuitive, sensitive cuisine, in which taste, texture and colour form a genuine language.
It was in Bordeaux, at the helm of L’Observatoire du Gabriel, that Bertrand Noeureuil wrote the first pages of his personal cuisine. Nurtured by direct relationships with producers and close observation of the seasons, it earned him two Michelin stars in just eighteen months, and revealed his hallmarks: precision in cooking, the importance of sauces, acidity as a line of tension, and a balance between intensity and lightness of execution.
A new chapter for gastronomy at the George V
At L’Orangerie, Bertrand Noeureuil will offer two menus, of six and nine courses. The shorter version will reveal the essence of the season, while the nine-course journey will offer a broader expression, through two interpretations: one marine and vegetal, the other built around a meat chosen according to the season, with game naturally taking centre stage in autumn.
This vision will also extend to La Galerie, the Bar and Room Service, whose evolution the chef will oversee in keeping with his culinary identity. Alongside Christian Le Squer, Simone Zanoni and Michaël Bartocetti, Bertrand Noeureuil is helping to write a new chapter in the gastronomic history of the Four Seasons Hotel George V, Paris, home to six Michelin stars.
AT A GLANCE by The Hospitality Tribune, our english edition
Bertrand Noeureuil appointed chef at Four Seasons Hotel George V, Paris
New chef of L’Orangerie, also overseeing La Galerie, the Bar and Room Service
Named Talent of the Year 2026 by La Liste
Previously chef at L’Observatoire du Gabriel, Bordeaux – awarded 2 Michelin stars in 18 months
Trained under Yannick Alléno (Le Meurice, 1947 Courchevel) and Arnaud Donckele (La Vague d’Or, Plénitude at Cheval Blanc Paris)
L’Orangerie will offer two seasonal menus, six and nine courses, four times a year
Joins a team including pastry chef Michaël Bartocetti, restaurant director Elsa Jeanvoine and head sommelier David Piquet
