Paris, April 24, 2026 – The iconic Four Seasons Hotel George V, located in the 8th arrondissement of Paris, is set to welcome Bertrand Noeureuil as the new head chef of its distinguished two-Michelin-starred restaurant, L’Orangerie. This significant appointment, effective from summer 2026, marks a new chapter for the renowned Parisian palace.
A Celebrated Chef Takes the Helm
Bertrand Noeureuil, a chef of considerable repute, brings a wealth of experience and accolades to his new role. He has been awarded two Michelin stars and was recognized as ‘Talent of the Year 2026’ by La Liste, an honor that underscores his consistent quality and mature culinary approach. Beyond L’Orangerie, Chef Noeureuil will assume responsibility for La Galerie, the Bar, and the hotel’s Room Service, leading a brigade of 40 culinary professionals.
A Journey from Southwest France to Parisian Gastronomy
Born in Toulouse, Bertrand Noeureuil’s culinary journey began amidst the familial farm’s bounty, cultivating an early appreciation for fresh, seasonal produce. His passion transformed into a vocation at the Blagnac hotel school, followed by his initial professional experiences at the Michelin-starred restaurant Ô Saveurs near Toulouse. His career then led him to prestigious establishments such as Cheval Blanc Courchevel and Cheval Blanc Saint-Tropez, where he honed his skills alongside culinary giants Yannick Alléno and Arnaud Donckele. In 2016, he became deputy chef at the three-Michelin-starred La Vague d’Or in Saint-Tropez.
From Plénitude to Gabriel: A Solo Ascent
Noeureuil’s close collaboration with Chef Arnaud Donckele continued for seven years, culminating in his role as culinary double for Donckele’s opening of Plénitude at Cheval Blanc Paris. This restaurant, situated on the first floor of La Samaritaine with views of the Pont-Neuf, quickly earned three Michelin stars in February 2022. After more than four years as head chef at Plénitude, Noeureuil decided to embark on a solo career at the end of 2023.
His independent path led him to Bordeaux, where he took charge of L’Observatoire du Gabriel. Upon his arrival, the restaurant retained its Michelin star, and within 18 months, earned a second. It was during this period that he received the ‘Talent of the Year 2026’ distinction from La Liste, acknowledging his neo-classical cuisine, deeply rooted in seasonal rhythms and a profound respect for nature.
L’Orangerie: A New Canvas for Culinary Expression
L’Orangerie, with its intimate glass-roofed setting overlooking the hotel’s Marble Courtyard, offers a unique dining experience for only eighteen guests. In this luminous space, bridging garden and dining room, Bertrand Noeureuil intends to fully express his culinary vision: to convey the essence of each season through the entire dining experience, with precision and authenticity. He will join a formidable culinary team, including Christian Le Squer (Le Cinq, three stars), Simone Zanoni (Le George, one star), and Michael Bartocetti (Pastry Chef), all contributing to maintaining the George V’s impressive six Michelin stars.
This appointment marks a significant transition for L’Orangerie, following the departure of former chef Alan Taudon to the Hôtel de Crillon. Diners can anticipate experiencing Bertrand Noeureuil’s cuisine starting in autumn 2026. Reservations will be available directly through the Four Seasons Hotel George V website.
This new appointment holds great promise for aficionados of Parisian haute cuisine. Bertrand Noeureuil’s background, shaped by the stringent standards of three-starred kitchens under Donckele and further refined during his solo venture in Bordeaux, suggests an evolving culinary landscape at L’Orangerie, characterized by seasonal sensitivity and neo-classical precision. This is undoubtedly excellent news for L’Orangerie, which gains a chef at a most stimulating point in his career.
