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Four Seasons George V X Simone Zanoni: the green brigade

Simone Zanoni’s long years of commitment were rewarded when he received the first “green” award from the Michelin Guide for his unique approach combining gastronomy and environmental awareness. Compost, recycling, the elimination of plastic bottles, a balanced diet, a vegetable garden in Versailles for nearly 10 years, the most Parisian of Italian chefs has been striving to practice what he preaches. Eating well, in healthy proportions that are certainly generous but reasonable, using seasonal produce without forcing an already temperamental Mother Nature, is to reconnect with meaning. He’s behind what tomorrow’s luxury dining will look like: still flamboyant, but thoughtful. An example? His onion tatin. There is nothing more rustic than an onion. And yet, in his hands, it becomes one of the most sophisticated dishes: a caramelized tatin, melting and tangy, topped with a parmesan ice cream. Simone Zanoni is always where you don’t expect him. If you are tempted by the experience, the George V hotel in Paris also offers you the chance to take part in picking the produce for the meal. Fun and educational, this bucolic experience in the “green brigades” is one of the best ideas for the upcoming spring.

Four Seasons George V X Simone Zanoni: the green brigade

Simone Zanoni’s long years of commitment were rewarded when he received the first “green” award from the Michelin Guide for his unique approach combining gastronomy and environmental awareness. Compost, recycling, the elimination of plastic bottles, a balanced diet, a vegetable garden in Versailles for nearly 10 years, the most Parisian of Italian chefs has been striving to practice what he preaches. Eating well, in healthy proportions that are certainly generous but reasonable, using seasonal produce without forcing an already temperamental Mother Nature, is to reconnect with meaning. He’s behind what tomorrow’s luxury dining will look like: still flamboyant, but thoughtful. An example? His onion tatin. There is nothing more rustic than an onion. And yet, in his hands, it becomes one of the most sophisticated dishes: a caramelized tatin, melting and tangy, topped with a parmesan ice cream. Simone Zanoni is always where you don’t expect him. If you are tempted by the experience, the George V hotel in Paris also offers you the chance to take part in picking the produce for the meal. Fun and educational, this bucolic experience in the “green brigades” is one of the best ideas for the upcoming spring.

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