FOUR SEASONS HOTEL GEORGE V, PARIS UNVEILS “LUNCH AT POTAGER,” A UNIQUE AND AUTHENTIC FARM-TO-TABLE GOURMAND JOURNEY (France)
Guests will have the opportunity to enjoy an authentic experience with Chef Simone Zanoni that will take them outside of Paris, guiding them to discover the “potager,” the Hotel’s vegetable garden, and will share a lunch in a rustic yet chic atmosphere. |
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FOUR SEASONS HOTEL GEORGE V, PARIS UNVEILS “LUNCH AT POTAGER,” A UNIQUE AND AUTHENTIC FARM-TO-TABLE GOURMAND JOURNEY (France)
Guests will have the opportunity to enjoy an authentic experience with Chef Simone Zanoni that will take them outside of Paris, guiding them to discover the “potager,” the Hotel’s vegetable garden, and will share a lunch in a rustic yet chic atmosphere. |
Category: Europe - France - Events -
Communication/Marketing
This is a press release selected by our editorial committee and published online for free on 2024-03-27
 Photo credit © Four Seasons Hotels & Resorts
The experience begins at the entrance of the Hotel, where Chef Simone Zanoni personally meets guests to drive them directly to the Domaine de Madame Elisabeth, a vast and lush estate that once belonged to the sister of King Louis XVI.
Located 20 kilometres (13 miles) southwest of Paris in Versailles, the Domaine is home to the kitchen garden of Le George, spanning across 1,800 square metres (19,000 square feet) of land, free from chemical interaction, which provides the Michelin-starred restaurant with seasonal fruits and vegetables all year long.
Tomatoes, carrots, potatoes, eggplants, zucchinis, green beans, pumpkins, raspberries, strawberries, beetroots and herbs are cultivated by the Chef with the support of a team of people in professional reintegration programs.
In this bucolic and simple environment, guests are invited to tour the vegetable garden with Chef Zanoni and handpick fresh greens, learning when to harvest vegetables to make sure they’re at their peak of flavour.
It’s a moment of connection where the Chef shares his values and love for sustainable practices while supporting and encouraging the consumption of locally produced seasonal foods.
Once guests have gathered all the necessary ingredients, they take place in a wooden-built open-air kitchen nestled in the heart of the vegetable garden.
The intimate kitchen is fully furnished with a barbecue station, pizza oven and pasta machine. A wide and elegant black wooden table serves as a workspace for the commis of the day, who will indulge in an al fresco cooking class with the Chef himself.
Together, they will discover Simone’s culinary secrets and prepare simple and unpretentious dishes such as a refreshing tomato and burrata salad, grilled zucchini with a drizzle of lemon, or tagliolini with pesto.
As they rustle up their meal together, guests will enjoy an aperitivo to stimulate the appetite, with a few light bites accompanied by bubbles of Champagne, before setting the table together and sharing lunch in this rustic yet chic atmosphere.
With the complicity of Le George’s Head sommelier Francesco Cosci, crowned Best Sommelier of Italy in 2023, guests will have the opportunity to accompany this unique experience with the wine bottle of their choice.
Before the departure to Versailles, the sommelier will guide them personally to the Hotel’s cellar to recommend wines that will perfectly pair with their meal.
And for wine lovers eager to benefit from an outdoor wine-tasting class, Francesco will accompany them to the potager and share his in-depth knowledge and love for wines.
Lastly, to set the perfect tone à la dolce vita, guests will have the opportunity to enjoy the gentle summer evenings with a dinner under the stars, with glass lanterns and candles that create a warm and inviting atmosphere.
 Photo credit © Four Seasons Hotels & Resorts
 Photo credit © Four Seasons Hotels & Resorts
 Photo credit © Four Seasons Hotels & Resorts
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