Apr\u00e8s avoir fait ses armes aux cuisines de la Pr\u00e9sidence du S\u00e9nat, chez Taillevent et au Cinq durant 15 ans, David Bizet se lance dans le challenge d\u2019une nouvelle exp\u00e9rience culinaire fran\u00e7aise \u00e0 La Galerie, l\u2019un des deux restaurants du Four Seasons Hotel George V Paris.
C\u2019est une alternative \u00e0 la cuisine gastronomique et \u00e9toil\u00e9e du Cinq que cet originaire de Normandie propose, avec des cr\u00e9ations gourmandes et raffin\u00e9es, 100% terroir et dans l\u2019air du temps.
Asperges vertes du Lub\u00e9ron relev\u00e9es \u00e0 la truffe noire et l\u2019olive Kalamata ; \u0152uf de poule fum\u00e9 au caviar avec son cresson de fontaine et huile de noisette ; Cabillaud et son risotto de pomme de terre sont quelques-uns des plats signature du chef, sublim\u00e9s par les accords du chef sommelier du palace Eric Beaumard.
Des mets \u00e0 d\u00e9guster dans la mythique salle de La Galerie, la Cour de Marbre paysag\u00e9e par Jeff Leatham et bient\u00f4t dans l\u2019Orangerie, dont l\u2019ouverture est pr\u00e9vue pour 2016.\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"
Apr\u00e8s avoir fait ses armes aux cuisines de la Pr\u00e9sidence du S\u00e9nat, chez Taillevent et au Cinq durant 15 ans, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[34],"tags":[],"class_list":["post-4529","post","type-post","status-publish","format-standard","hentry","category-actualites"],"blocksy_meta":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9UvTf-1b3","_links":{"self":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/4529","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/comments?post=4529"}],"version-history":[{"count":0,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/4529\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media?parent=4529"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/categories?post=4529"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/tags?post=4529"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}