"Zébulon" is the word that comes to mind when you see him, at George V, twirling, all smiles, from a buffet to a group of guests, to present his book
Pasta, pasta, pasta *,
produced with Marmiton.
Fast, passionate, Simone Zanoni talks about the tips and recipes that will help you make your pasta and cook it at best.
To say that the chef of the George is on all fronts is not a formula.
Mid-June, he will inaugurate in Versailles, a table d'hôtes (on reservation) in the kitchen garden of the Parisian palace.
To discover
Recipes, tips, chef's secrets... Download the Le Figaro Cuisine app
Read also
Simone Zanoni: “Eating well means respecting our planet”
“We have also launched the composting of food and organic waste, it is very important!”
As is Sunday lunch with the family.
"The program?
We go with the children to the Versailles market.
There, everyone says what they want to eat: the last asparagus, the first tomatoes from southern Italy… Then, we cook together risotto, pasta, barbecue… Even in winter, I like grilled fish, served with a tomato vinaigrette, it's perfect!
Then we are...
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