Ross Kenneth Urken recounts a memorable experience at the Four Seasons Hotel George V in Paris, where he and his family participated in a unique farm-to-table cooking class led by Chef Simone Zanoni. Set inside the Versailles Domaine de Madame Élisabeth, the hotel's garden-to-table program, which includes a solar-powered outdoor kitchen and food waste composting, stresses sustainability and has earned Le George restaurant a Michelin Green Star in addition to its culinary honors. Guided by Chef Zanoni, known for his upbringing on a farm in Lombardy, Italy, and his expertise under Gordon Ramsay, the Urken family harvested fresh herbs and vegetables, including oregano, basil, and tomatoes, to prepare a homemade meal.
The experience extended beyond cooking as the family savored dishes like lemony fillet of sole and handmade pappardelle with pesto, prepared by Chef Zanoni. The meal was complemented by a magnum of Philipponnat champagne exclusive to Le George, enhancing the luxurious yet familial atmosphere curated by Zanoni, who believes luxury should evoke the comfort of home. This immersive culinary journey not only showcased the hotel's commitment to exquisite dining but also provided guests with a personal connection to sustainable gastronomy and the pleasures of fine living.
