Le George

The story

Crafted with passion, served with love

A Modern Italian Table in the Heart of Paris

Inside the Four Seasons Hotel George V, Le George occupies a 7-metre-high conservatory flooded with natural light, its oversized windows opening onto the hotel's marble courtyard. A work by contemporary artist Junior Fritz Jacquet anchors the vaulted ceiling, and fresh flowers — a Four Seasons signature — complete a space that manages to feel both grand and genuinely inviting. The result is a modern-Parisian atmosphere that draws both hotel guests and locals for lunch and dinner in equal measure.

Chef Simone Zanoni

The kitchen is led by Simone Zanoni, who took the helm in September 2016 after years working within Gordon Ramsay's restaurant group. His cooking occupies the territory between the French Riviera and northern Italy — a stretch of coastline that has always blurred the line between French and Italian Mediterranean traditions. Zanoni's approach is defined by freshness, restraint, and a clear commitment to sustainable sourcing: the kind of cuisine he describes as "healthy" without ever being austere.

"A dish becomes memorable when you have put your heart into it and created a journey of flavours."

That philosophy has earned Le George a Michelin star, and the wine programme has been recognised with Wine Spectator's Best of Award of Excellence — a distinction that reflects the seriousness with which the team approaches the pairing of Italian and Mediterranean food with great bottles.

The Menu and the Cellar

Guests can choose from an à la carte selection, a tasting menu, a dedicated lunch menu, and both vegetarian and vegan options — a range that makes Le George unusually accommodating without diluting its identity. The wine pairing offer is a genuine feature of the experience: the restaurant periodically hosts intimate winemaker dinners, pairing Zanoni's cooking with producers of real distinction. A recent edition brought Charles Philipponnat of Maison Philipponnat to the table for a collaboration the restaurant described as "remarkable precision and harmony."

Executive Pastry Chef Michael Bartocetti closes each meal with desserts built around top-quality produce from small, sustainably minded farms — flavours that are, in his words, "delicate and harmonious."

Le George is the kind of place where Italian Mediterranean cooking is taken seriously, presented beautifully, and served without pretension — a rare combination on the Avenue George V.