C H E F Z A N O N I I N F O R M A T I O N K I T

Transcription

1 CHEF ZANONI I N F O R M AT I O N K I T

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3 KEY FIGURES. 90. Covers are served during each service Members make up the kitchen brigade of Le George Members of staff provide service in the dining room.. 3. Hours daily devoted to research and development in the kitchen.. 2,5. Tons of glass was required in the construction of the extension of the veranda, certified by the Batiments de France Carrara marble mosaics covers the floor of the restaurant of the veranda Each guest can enjoy the magnificent view of the 400-square-metre Marble Courtyard designed by Jeff Leatham, the hotel s talented and long-standing Artistic Director Bottles at the wine cellar of the Four Seasons Hotel George V created by Eric Beaumard Wines and champagnes available on le George s wine list.

4 DISCOVERY OF THE PLACE AND MEN THE FOUR SEASONS HOTEL GEORGE V NEW GOURMET SCENE The second fine dining signature restaurant at Four Seasons Hotel George V, Paris, Le George is an experience inspired by traditional Mediterranean cuisine. The restaurant is in the hotel s famous Marble Courtyard already composed of its terrace, of the three Michelin starred Le Cinq and of recently opened L Orangerie restaurant. The palace s goal is to showcase the cuisine of three Chefs with very different careers, talents, and styles, offering guests the chance to experience a range of culinary expertise. IN THE PROGRAM Christian Le Squer au Cinq - 3 Michelin-stars David Bizet at L Orangerie Simone Zanoni at Le George

5 LE GEORGE : A CONVIVIAL ATMOSPHERE Le George offers a light and modern Mediterranean style cuisine designed for sharing, with many dishes available in half portions. A balanced and healthy cuisine bursting with flavor and freshness. Elegant gourmet fare for special moments, a convivial, gastronomic experience, taking guests on a journey between the French Riviera and northern Italy. Interior designer Pierre-Yves Rochon created a timelessly chic and relaxed setting drawing on modern influences. The room has a distinctly Parisian vibe. The highlight is the stunning vaulted ceiling that works in harmony with the work of art by the contemporary artist Junior Fritz Jacquet and the large windows looking onto the Marble Courtyard

6 CHEF ZANONI Cooking is a family affair. Chef Simone Zanoni has been immersed in gastronomy since the age of six. His love of cooking was born from a heritage of strong family values, and traditions that have remained dear to him. In Simone s view, a dish is unique when you have put your heart into it and created a journey of flavours. Born in Salò, Italy, he was brought up by his grandmother on a farm, which was a rich source of fresh produce and inturn inspiration where the young Simone took pleasure in working with fresh ingredients from the farm s fields and gardens. He graduated from the Istituto Commerciale di Lombardia at 18 where he made the decision to hone his skills and move to London. He quickly established his reputation as an exceptionally talented chef, and despite not speaking a word of English, he began his career in 1997 as a Commis, and subsequently a Section Head, at the capital s Aubergine restaurant (one Michelin star). At 21, he was introduced to Gordon Ramsay who employed him as a Relief Sous-Chef in his group of restaurants. By 2003, he had stood in for the chefs of Amarylis (one Michelin star), Petrus (two Michelin stars) and Claridge s (one Michelin star). That same year, his exceptional work was rewarded when he was appointed Chef of the three-michelin-star Gordon Ramsay an achievement further topped by being awarded Best Italian Chef working abroad by the BMW Italia Guide and winning the Acorn Award. He worked alongside the world-famous restaurateur for four years before taking up the reins of the Gordon Ramsay restaurant at the Trianon Palace Versailles, Paris in In September 2016, Simone Zanoni was appointed Chef of Le George; the Mediterranean-style restaurant at Four Seasons Hotel George V in Paris. As he begins this new challenge, Simone aims to create a journey of flavours for guests through his cuisine and hospitality. Simone will preserve the current, highly successful menu, and will gradually enrich a selection of dishes with his own influences and inspirations such as the signature Le George V onion tarte tatin with parmesan sorbet.

7 7 QUESTIONS FOR SIMONE ZANONI 1.HOW DID YOU BECOME A CHEF? I grew up in northern Italy with my grandmother, who passed on her love of cooking. Sunday lunches with family were very traditional. All my Saturday afternoons were spent with my grandmother preparing for the Sunday meal. Back then, storing fresh produce was challenging, so when we prepared meat it was shared with the rest of the family and the village. From a very early age, I was aware of the importance of sharing and community, which has influenced my cooking. 2.HOW DID YOU COME TO PARIS? When I graduated at 18, I decided that the best place to perfect my cooking skills and learn English was London. Quite by chance, I met the renowned Chef Gordon Ramsay, who I have followed throughout my career. After 10 years of living a hectic life in London, I was offered the opportunity to take the reins of Ramsay s restaurant at the Trianon Palace Versailles which I accepted without hesitation. For me, France is the perfect balance between England and Italy for culinary experience.

8 3.WHAT DOES PARIS REPRE- SENT FOR YOU TODAY? Paris is the next logical step in my career. The city is a perfect fusion between the energy of England and the dolce vita of Italy. It is the capital of gastronomy, and Le George represents a wonderful opportunity to express the Italian dimension of my cuisine. 4.HOW DID YOU CHOOSE THE FOUR SEASONS HOTEL GEORGE V? It was during my meeting with José Silva, Regional Vice-President and General Manager at Four Seasons Hotel George V, where he convinced me to join Le George. Mr. Silva is extremely knowledgeable about gastronomy, and I was instantly enthused by his ambitions and the concept of Le George. He is someone who knows how to spot talented individuals and support their development. There is a tendency to categorise cuisine under a single country, but Le George is an enriching journey across the whole of the Mediterranean. 5. WHAT DO YOU DO IN YOUR SPARE TIME? watches and cars. I have two children, and I am teaching them about Italian heritage and cuisine. I am mad about cars, particularly fast ones, which I race on a circuit that must be my Italian side! My love of watches comes from my grandfather, who gave me my first watch when I was 18. The passing of time is a great metaphor for my culinary work, which some may see as a race against time to create the perfect dish. 6.WHAT IS ORIGINAL ABOUT YOUR CUISINE? My work has been described as a culinary journey for the senses. I want every sense to be awakened and to be dazzled. Furthermore, the look of a dish is as important as its taste, and should always take the guest somewhere or evoke a memory. My cuisine is strongly influenced by my Italian heritage and traditions. 7.WHAT DOES A CHEF AT THE FOUR SEASONS HOTEL GEORGE V MEAN TO YOU? It provides the ideal platform to express both my Italian heritage and my love of French cuisine. My four passions in life are my family, cooking,

9 PRACTICAL INFORMATION RESTAURANT OPEN 7 / 7 LUNCH MENU : 65 euros TASTING MENU : 110 euros (for a minimum of 2 people) RESERVATIONS : Le George : 31 avenue George V Paris le.george@fourseasons.com T PRESS CONTACT. PUBLIC RELATIONS: Amara Becirovski. Responsable Marketing Digital amara.becirovski@fourseasons.com T Florence Dubois. Directrice Marketing Florence.dubois@fourseasons.com T WEBSITES. SOCIAL NETWORKS : Restaurant Le George. legeorgeparis

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11 Four Seasons Hotel George V. Restaurant Le George 31 avenue George V. Paris 8 ème. France le.george@fourseasons.com