Working with different chefs is always enlightening, and this time we had lots of fun with Simone Zanoni who is absolutely fantastic, innovative and a talentous chef. He has a powerful magnetic personality, he never leaves the kitchen, his comfort zone, he is spontaneous and disciplined. His stamina extraordinary, he has so many good ideas he shared.

Simone says let’s do pasta, 600g and 22 egg yolks, an abundance of egg, but he’s from Lago di Garda and he makes fresh pasta. What a pasta, under vacuum he let it rest for a day and then squeezes it between the pasta rollers, and it’s just superb with a lamb ragu.

https://www.fourseasons.com/paris/dining/award-winning_talent/chef-simone-zanoni/