A taste of Le Cinq at Four Seasons Hotel George V Paris in Dubai with executive chef Christian Le Squer

A taste of Le Cinq at Four Seasons Hotel George V Paris in Dubai with executive chef Christian Le Squer

For 23 years, chef Christian Le Squer has been making an impact in the culinary sphere. With three Michelin stars to his name, the executive chef of Le Cinq at Four Seasons Hotel George V Paris recently visited TakaHisa Japanese Restaurant Dubai, where we interviewed him about the culinary arts and Dubai’s food scene.


What can you tell us about your journey as a chef?

My love for cooking began at a young age. It was sparked by a transformative experience of spending 15 days on a trawler. Witnessing the ship’s cook diligently prepare meals for the crew left a lasting impression on me. Furthermore, I found the camaraderie and social bond formed over shared meals captivating, in addition to honing my culinary skills. Despite the challenges of life at sea, the cook’s attention to nourishing the crew showed me the importance of food in human connection and its contribution to overall well-being. Furthermore, this experience ignited my passion for cooking. It also instilled in me a deep appreciation for the role of food in fostering relationships and creating memorable experiences.

Le Cinq at Four Seasons Hotel George V Paris is renowned for its exquisite cuisine. What sets your culinary style apart from other chefs?

For over two decades, my cuisine has garnered acclaim for its dynamic nature, constantly evolving through daily research and development initiatives. Moreover, akin to perfumery and haute couture, we prioritize ingredient integrity, seasonal availability, preserving the essence of French living. Additionally, our culinary philosophy is rooted in innovation and a deep appreciation for quality. Furthermore, we ensure that each dish reflects a harmonious blend of tradition and creativity, embodying the timeless elegance of French gastronomy.

Le Cinq has been awarded three Michelin stars under your leadership. What does this recognition mean to you professionally?

Being acknowledged in global guides, particularly by Michelin, is immensely gratifying. Additionally, maintaining three Michelin stars for over two decades fills each day with endless joy for a chef de duisine. Furthermore, the prestigious accolade validates everything we do. It also serves as a testament to the extraordinary experiences we aim to create for all diners. Every dish we serve reflects our passion for gastronomy and our relentless pursuit of perfection. Moreover, this recognition deeply honors us and motivates us to continually push the boundaries of culinary artistry.

Dubai has become a global culinary destination. What are some of your impressions of the food scene there?

Dubai has emerged as a global epicenter for culinary diversity, showcasing a vibrant tapestry of world cuisines. Moreover, with each visit, I am continually impressed by the city’s ever-evolving culinary landscape, reflective of its dynamic cultural fabric. Furthermore, Dubai’s dining scene epitomizes innovation and precision. It also offers an epic gastronomic journey that celebrates diverse flavors and culinary traditions from around the globe. As Dubai continues to flourish as a culinary destination, it solidifies its position as a must-visit locale for epicurean enthusiasts worldwide.

Collaborative dinners, such as the one with TakaHisa Japanese Restaurant Dubai, offer a unique opportunity for cultural exchange through food. What inspired the collaboration?

I truly felt honored to participate in the collaborative dinner with TakaHisa Japanese Restaurant in Dubai. Furthermore, merging two culinary cultures in one meal offers diners a unique chance to savor a delightful fusion of flavors. Additionally, this occasion promises to elevate dining, offering guests an exquisite blend of culinary excellence from both worlds, enriching their experience. Moreover, I am happy to have contributed to this culinary journey and created memorable moments for all attendees.

How do you approach blending French culinary traditions with influences from other cuisines, such as Japanese cuisine in the case of the collaborative dinner in Dubai?

During my initial dining experience at TakaHisa Japanese Restaurant in Dubai, I was pleasantly surprised by the juxtaposition of two distinct Japanese culinary styles. Additionally, the harmony between these two culinary disciplines created a once-in-a-lifetime dining experience, showcasing the diverse flavors and techniques of Japanese cuisine. Moreover, it was a delightful revelation to witness the skillful mastery of both the Wagyu and sushi, each contributing to the culinary tapestry of the evening. Consequently, this unique dining encounter left a lasting impression, inspiring me to explore the rich culinary offerings further.

Do you have any projects planned in the Middle East?

As a chef, I remain deeply attuned to global culinary trends, constantly seeking inspiration for new projects. Additionally, my professional journey is marked by a relentless pursuit of innovation and creativity, fueled by a passion for diverse culinary landscapes. Furthermore, with an endless quest to stay on top of industry developments, I eagerly embrace each opportunity to embark on fresh culinary endeavors. This dynamic approach not only keeps my craft vibrant and relevant but also ensures that I continue to evolve as a chef. Moreover, I eagerly anticipate the next chapter of my culinary odyssey, driven by an insatiable appetite for culinary exploration and innovation.


Website Icon png images | PNGEgg fourseasons.com/le_cinq 


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About author

Rita Ghantous

Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.

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