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Chef Simone Zanoni (on the right in the photo) adds a new dimension to his career by becoming Chef of Le George, the Mediterranean restaurant at the Four Seasons Hotel George V in Paris since September 1, 2016. It’s a new challenge in which he hopes to instill a voyage of flavors through his dishes and his sense of Italian conviviality.
How did your passion for cooking come about?
Simone Zanoni: Originally from Salo in Italy, I grew up with my grandmother, who introduced me to cooking. On our family farm, everything was produced and grown on site.
What’s your background?
At the age of 18, after graduating from the Istituto commerciale di Lombardia, I decided to improve my language skills and flew to London without speaking a word of English. In 1997 I began my career as a commis and then chef de partie at the Restaurant
Aubergine*, before joining Gordon Ramsay at the age of 21 at Amarylis*, Petrus**, and Claridge’s*. In 2003 I became head chef at the Gordon Ramsay*** restaurant, before taking over the reins at the Trianon Palace in Versailles in 2007, where I stayed for 4 years. On September 1, 2016, I decided to give a more personal dimension to my career by joining Le George, where we were awarded a star in February 2016.
A favorite wine region?
I love Tuscany, it’s the finest expression of terroir to be found in Italy.
What’s your latest favorite wine?
We recently took up the challenge of serving Franciacorta in a Parisian restaurant, in place of the sacrosanct champagne. Our customers love Ca’ del Bosco, and we’ve just listed their prestige cuvée Annamaria Clementi.
How do you work with the sommelier?
We taste our products together, his wines as well as my new recipes, with the desire to create a story with each pairing, whether we start with the new dish or sometimes even the new wine.
Any advice for our readers about Christmas dinner?
Don’t focus on starters, save yourself for the main course. The moment of sharing begins with the appetizers, but we’ll especially remember the centerpiece!