Paris, April 24, 2026 – The Four Seasons Hotel George V, an iconic palace in the 8th arrondissement of Paris, has announced the appointment of Bertrand Noeureuil as the new head chef of L’Orangerie, its two-Michelin-starred restaurant. Chef Noeureuil, also recognized as ‘Talent of the Year 2026’ by La Liste, will officially take over the reins in the summer of 2026.
A Distinguished Career Leading to Paris
Born in Toulouse, Bertrand Noeureuil developed his culinary passion amidst his family’s farm, surrounded by fresh produce, livestock, and vineyards. He honed his skills at the Blagnac hotel school before beginning his professional journey at the Michelin-starred restaurant Ô Saveurs near Toulouse. His career then led him to the kitchens of Cheval Blanc Courchevel and Cheval Blanc Saint-Tropez, where he ascended through the ranks alongside renowned chefs Yannick Alléno and Arnaud Donckele. In 2016, he became the deputy chef of the three-Michelin-starred restaurant La Vague d’Or in Saint-Tropez.
From Plénitude to Gabriel: A Solo Ascent
Noeureuil’s close collaboration with Chef Arnaud Donckele continued when Donckele prepared for the opening of Plénitude at Cheval Blanc Paris. Noeureuil served as the culinary double, contributing to the restaurant’s immediate success, earning three Michelin stars in February 2022. After more than four years as head chef at Plénitude, Noeureuil decided to pursue his own path at the end of 2023.
He then moved to Bordeaux, taking charge of L’Observatoire du Gabriel, where he not only maintained the restaurant’s existing Michelin star but also earned a second star in less than 18 months. It was during this period that he was awarded ‘Talent of the Year 2026’ by La Liste, a testament to his consistent excellence and mature culinary style, characterized by seasonal rhythms and a deep appreciation for nature’s bounty.
L’Orangerie: A New Setting for His Vision
L’Orangerie offers an intimate glass-enclosed setting overlooking the hotel’s Marble Courtyard, with seating for only eighteen guests. In this luminous space, bridging the garden and the dining room, Bertrand Noeureuil aims to fully express his culinary philosophy: to convey the essence of each season through an authentic and sincere dining experience. Working alongside Christian Le Squer (Le Cinq, three stars), Simone Zanoni (Le George, one star), and Michael Bartocetti (Pastry Chef), he will contribute to maintaining the George V’s impressive total of six Michelin stars.
This appointment marks a new chapter for L’Orangerie, following the departure of its previous chef, Alan Taudon, who moved to the Hôtel de Crillon. Guests 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 enthusiasts of Parisian gastronomy. Bertrand Noeureuil’s background, having been trained in the demanding environment of three-Michelin-starred kitchens under Donckele and then gaining solo experience in Bordeaux, suggests an evolving culinary approach that blends seasonal sensitivity with neo-classical precision. This is excellent news for L’Orangerie, which gains a chef at a most stimulating point in his career.
Source: sortiraparis.com
