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With its vibrant, chic and trendy atmosphere, Le George offers the perfect spot to discover the light and modern Mediterranean-style cuisine crafted by Michelin-starred Chef Simone Zanoni – a convivial experience that promotes local sourcing and a sustainable vision of tomorrow’s gastronomy.

HOURS

Lunch
12:30 pm – 2:30 pm
Dinner
7:00 pm – 10:00 pm

The Team

Shot of Chef Simone Zanoni, smiling next to a wall with mirror

Simone Zanoni

Chef

After years at Gordon Ramsay restaurants, Simone Zanoni became Chef of Le George in September 2016. His distinctive style means a fresh perspective on classic Mediterranean dishes and creating a distinct sense of place on each plate – one that awakens the diner to the world of exquisite, healthy cuisine that lies between the French Riviera and northern Italy.

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

Black and white portrait photo of Chef Michaël Bartocetti in uniform

Michael Bartocetti

Executive Pastry Chef

Talented and creative, Michael Bartocetti is above all a committed and responsible pastry chef. He carefully chooses his suppliers, favouring small farms that promote sustainable and responsible agriculture. He experiments with innovative flavours and techniques, resulting in perfectly prepared creations.

“Raw ingredients provide me with inspiration. I use top quality produce, bringing out ingredients’ natural tastes and aromas to obtain delicate and harmonious flavours.”

A smiling Head Sommelier Francesco Cosci pours Champagne into a flute

Francesco Cosci

Head Sommelier

Born Italian but French at heart, Francesco is the Head Sommelier of the restaurant Le George since 2021. In the chic and trendy atmosphere of this restaurant that continues to shake up the Parisian dining scene, he continues to develop the extensive wine list of 12,000 wines with personal favourites and unfamiliar transalpine labels.

“I will share my love of wine with guests, tempting them with sought-after vintages and unfamiliar labels, while introducing them to lesser-known indigenous grape varieties and locally produced wines.”

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