09-04-2025
A Focus On Sustainability And Nature At The Redesigned L'Orangerie
The newly renovated dining room at L'Orangerie
L'Orangerie, the two Michelin-starred restaurant tucked inside the landmark Four Seasons Hotel George V in Paris, recently reopened after undergoing an extensive renovation. The new restaurant aesthetic was crafted specifically to complement the menu, which focus on organic elements, nature and sustainability.
Alan Taudon is the chef at L'Orangerie. The menu he created eschews meat and instead focuses solely on plant and seafood dishes. He says the restaurant's philosophy is built on seasonality, precision and a deep respect for nature. Traditional French cuisine often features many meat-heavy dishes, but chef Taudon sought to develop his own culinary identity and take a new direction with his menu.
'It is true that traditional French cuisine can often be rich, but at L'Orangerie, we have chosen to focus on lightness and balance. Instead of relying on rich butter-based sauces, we use delicate, aromatic infusions and fresh, seasonal ingredients,' chef Taudon said in an email. He also notes the difficulties he encountered with sourcing high-quality, sustainable meat that met his standards. 'Rather than compromise, I decided to prioritize the freshest seafood, vegetables," chef Taudon explained.
The dining tables at L'Orangerie
The updated interior design of L'Orangerie reflects the light plant-forward dishes. The aesthetic is airy and soft, with a color palette of neutrals, blonde wood and earthy hues.
'Pierre-Yves Rochon, the renowned architect, has reimagined L'Orangerie with a striking new design that perfectly complements my cuisine,' chef Taudon said in an email. 'The restaurant's organic setting immerses guests in a sensory experience."
According to chef Taudon, a standout design element that Rochon brought to the restaurant is a white porcelain tree. The tree hangs from the ceiling and features more than 10,000 porcelain bougainvillea leaves and 600 flowers that extend across the space.
'[It's] a stunning sculpture by Art and Floritude, crafted over 3,700 hours, [it] brings nature to the heart of this dining experience,' chef Taudon said in an email. Chef Taudon notes the intention was to weave nature into the fabric of the space.
The restaurant is intimate with just six tables. In addition to the new sculpture, it features a wall of windows that look out on the plants and nature in the hotel's courtyard. This further brings the outside into the dining space.
L'Orangerie at The Four Seasons Hotel George V
In addition to the focus on nature in the dishes and the new restaurant design, sustainability is also top of mind for chef Taudon.
'Sustainability is at the heart of what we do at L'Orangerie. We work closely with local, small-scale producers who share our commitment to preserving the environment. For instance, we source live shrimp from trusted suppliers, and vegetables from Mr. Rigaud's garden in Franconville, just outside Paris," chef Taudon explained in an email. "Our commitment extends to minimizing food waste and using every part of the ingredients we source, creating a dining experience that is both exceptional and environmentally conscious.'
Tastewise, a platform for food and beverage analytics and insights, says data shows sustainability in the food industry isn't just a passing trend. Tastewise data across social platforms, restaurant menus and recipes reveals a 42% increase in sustainability as a driver for food choices in 2024. Consumer interest in plant-based and low-impact eating has grown in tandem, with plant-forward dishes up 35% across restaurant menus and recipes. Consumers are also showing their passion for sustainable eating online. According to Tastewise, TikTok food posts featuring vegetarian sustainability themes saw a 48% spike in engagement compared to non-ethical posts in the same category.
The dining room at L'Orangerie looks out to the hotel's courtyard
Fanny Champlon is the director of food and beverage at Four Seasons Hotel George V. She says that sustainability is deeply embedded in the food and beverage philosophy throughout the hotel.
'We have eliminated single-use plastics across all dining venues and prioritize seasonal, high-quality ingredients from trusted suppliers,' Champlon explained in an email. 'A key initiative is our farm-to-table approach: our 1,800m2 vegetable garden in Versailles for the restaurant Le George and Mr. Rigaud's garden for the restaurant L'Orangerie.'
The MICHELIN Guide France announced their 2025 selections in March. L'Orangerie retained its two stars. The Four Seasons Hotel George V has a total of six Michelin stars and one Green Star, a record in Europe and the Middle East.
