Le Cinq in the George Cinq in France: Dining Posted August 28, 2009 A lot of people in the kitchen at Le Cinq have been around since before Brifard was there. When he came in I am not sure how many cooks he brought in from Les Elysees but definitely a lot of the kitchen staff was the one that Legendre was comanding previously. Briffard rearranged a lot of the kitchen. not only his menus/preparations but also how the brigade is divided, how orders come in and how food goes out of the kitchen for all of the areas, the room service, the bar gallerie restaurant and Le Cinq. Some people didn't like the changes, they left. I don't think this has hurt the quality of the food at all. Right now all of the chef de parties (people who do the actual cooking) for Le Cinq have been there for several years except for one who just came from the Plaza Athenee that has more then 5 years of experience too. That said from my impressions of the food at Le Cinq one worry that I have is consistency. I feel product is superior, the flavor combinations are clever and work well but one problem is that there are lot of components for one plate, and when the restaurant is packed it is easy to let standards slip a bit. a pan of girolles will overcook in seconds, shellfish can go rubbery and fish can go dry easily.