The first time I ate at George V (“le Cinq”) at the Four Seasons Hotel in Paris, Philippe Legendre was the chef. At the time, the restaurant held three Michelin stars. If you read what I wrote about it, you’ll see why I wasn’t surprised it lost a star a few weeks later.
From the meat courses on that menu in October of 2005:
“J’ai du bon foie gras dans ma tabatière”
(Duck foie gras in a pot with “pot au feu” vegetables flavoured with tabacco.)