Recipe: ‘Spaghetti with Ham, Ceps and Black Truffle’, Four Seasons Hotel George V, Paris

The Four Seasons Hotel George V in Paris was opened originally in 1928, meaning it is fast approaching its centennial anniversary. This jaw-droppingly extravagant and palatial hotel simply oozes opulence at every turn and its Art Deco interiors have to be seen to be believed.

It was named after the, then, King of England as a not so covert symbol of strong unity and mutual respect between the two nations. Its 17th Century Flanders tapestries and ornate chandeliers have been impressing guests since this time.

The hotel is also known for its fabulous gastronomy, as one would expect from such a lavish, French institution. With this in mind, today we share with you a recipe straight from Head Chef Christian Le Squer’s menu; the Spaghetti with Ham, Ceps and Black Truffle.


500 gr Spaghetti (preferably homemade)

250 gr butter

100 gr parmesan

80 gr ‘Prince of Paris’ ham

120 gr mushrooms ou morilles

600 gr cream

80 g dried mushrooms (morilles if possible)


Perfectly al dente noodles should be tossed in butter and parmesan and carefully laid out side by side to form the walls of a rectangle. Glaze the ham, truffles, and cep mushrooms together with jus and place them in the timbale. Drizzle with truffled cream. Paint the exterior with more jus and top with a thin parmesan crust and delicately adorn with gold leaf.