{"id":20316,"date":"2017-11-22T16:16:40","date_gmt":"2017-11-22T15:16:40","guid":{"rendered":"https:\/\/www.vinispi.com\/hes-the-boss-simone-zanoni\/"},"modified":"2024-04-09T17:00:39","modified_gmt":"2024-04-09T16:00:39","slug":"hes-the-boss-simone-zanoni","status":"publish","type":"post","link":"https:\/\/www.vinispi.com\/en\/hes-the-boss-simone-zanoni\/","title":{"rendered":"He’s the boss: Simone Zanoni"},"content":{"rendered":"

[vc_row][vc_column width=”2\/3″][vc_single_image source=”featured_image” img_size=”full” css=”.vc_custom_1587119329817{border-radius: 5px !important;}” el_class=”border-round”][\/vc_column][vc_column width=”1\/3″ disable_custom_paddings_tablet=”true” disable_custom_paddings_mobile=”true” css=”.vc_custom_1587718178266{padding-right: 0px !important;padding-left: 80px !important;}”][vc_column_text]Contents<\/strong>[\/vc_column_text]

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\n <\/div>\n <\/div>[\/vc_column][\/vc_row][vc_row][vc_column width=”2\/3″][vc_empty_space][vc_column_text el_class=”block-text”]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.<\/strong><\/p>\n

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How did your passion for cooking come about?<\/h2>\n

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.<\/span><\/p>\n

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What’s your background?<\/h2>\n

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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<\/span><\/p>\n

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.<\/span>[\/vc_column_text][vc_empty_space][vc_empty_space][vc_column_text]<\/p>\n

A favorite wine region?<\/h2>\n

I love Tuscany, it’s the finest expression of terroir to be found in Italy.<\/span><\/p>\n

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What’s your latest favorite wine?<\/h2>\n

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 cuv\u00e9e Annamaria Clementi.<\/span><\/p>\n

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How do you work with the sommelier?<\/h2>\n

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.<\/span><\/p>\n

Any advice for our readers about Christmas dinner?<\/h2>\n

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!<\/span>[\/vc_column_text][vc_empty_space]

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