Christian Le Squer, born on September 30, 1962, in Plouhinec, Finistère, in Brittany, is a prominent name in French gastronomy, distinguished for his contribution to haute cuisine as the three Michelin-starred chef of Le Cinq restaurant in Paris.
La Biografia
Le Squer's passion for gastronomy emerged at an early age, amidst the waves and flavors of the Breton sea, where he began learning the culinary art aboard his uncle's fishing boat. This experience marked the debut of his gastronomic journey, leading him to opt for a career in the restaurant industry after an internship in a bakery.
Graduating in 1986 from the Vannes hotel school, Le Squer honed his skills working in some of Paris's most prestigious restaurants, such as Le Divellec and Taillevent, before taking the helm as chef at Café de la Paix, where he earned his first Michelin star in 1996 and a second in 1998. In 1999, Le Squer took the reins of Pavillon Ledoyen, securing two Michelin stars in 2000 and the third in 2002. He continued to explore and expand his culinary repertoire by opening new restaurants in Paris, including L'Etc and La Grande Verrière, receiving accolades for his innovative and technically impeccable cuisine.
Since 2014, as the chef of Le Cinq at the Four Seasons Hotel George V in Paris, he achieved two Michelin stars in 2015 and the third in 2016, solidifying his reputation as one of the finest French chefs. Le Squer credits his precision and culinary success to lessons learned from his father, a carpenter, who taught him the importance of meticulousness in work.
This discipline is reflected in his cuisine, where he favors fresh and seasonal products, supporting small French artisan producers to create dishes that celebrate the richness and variety of French gastronomy. His signature dish, the sea bass with fermented milk and caviar, is just one example of the creative genius that attracts gourmands from around the world to Le Cinq for an unparalleled gastronomic experience.
