To support the global restaurant sector, Four Seasons Hotel George V, Paris joined forces with the World’s 50 Best Restaurants by taking part into its Bid for Recovery Auction. 

As of July 3, 2020, the largest global event of its kind aims to raise funds that will provide direct and tangible financial relief for restaurants worldwide as they emerge from the COVID-19 pandemic. The auction will be conducted online, and will run until July 12, 2020.

The 50 Best Bid for Recovery Auction will feature more than 100 lots, providing the opportunity for bidders to select from an array of the most extraordinary global gastronomic experiences imaginable, including a memorable time with Four Seasons Hotel George V, Paris three award-winning chefs.

The experience begins at the very entrance of the Hotel, where Chef Simone Zanoni will personally drive guests in an electric vehicle – a Porsche Panamera Turbo S Hybrid – from Paris to the Domaine de Madame Elisabeth in Versailles, home to the Kitchen Garden of Le George. Chef Zanoni will accompany guests around the Kitchen Garden, helping them select and pick seasonal fruits and vegetables for their guided cooking lesson at Le George with both chef Zanoni and Chef Alan Taudon, from audacious restaurant L’Orangerie. Guests will learn with them how to bring out greens’ true flavours, creating simple, elegant dishes and reinventing the pasta, from Zanoni’s Italian traditional recipe to Taudon’s virtual, plant-based version. To end this exceptional day, guests will have the chance to discover the kitchens behind the scene with three Michelin starred Chef Christian Le Squer, during a personal tasting with champagne before dining in the world-renowned restaurant Le Cinq.

Four Seasons Hotel George V, Paris is also teaming up with iconic brand Perrier to offer three Parisian escapes during a Tour de France Final, Roland Garros men’s semi-final and women’s final.

In order to contribute to the global recovery of the hospitality industry, 50 Best will distribute all proceeds of the Recovery Fund to restaurants, bars and non-profit organisations supporting the sector.