Anona

At Anona, Chef Thibaut Spiwack has created a culinary philosophy that places equal emphasis on gastronomic excellence and environmental responsibility. Drawing from his extensive experience in Michelin-starred kitchens, Spiwack crafts dishes that showcase the exceptional quality of Île-de-France products while pushing the boundaries of contemporary French cuisine. The menu reflects a deep understanding of seasonal rhythms and local terroir, with each dish telling the story of its ingredients' journey from producer to plate. Signature preparations include expertly prepared tourteau (crab), showcasing the chef's mastery of seafood, and cannette de Touraine (duck from Touraine), which demonstrates his ability to elevate regional specialties through refined technique. The dessert program features sophisticated chocolate creations that provide a memorable conclusion to the meal. Spiwack's approach to modern gastronomy emphasizes both technical precision and creative innovation, resulting in dishes that surprise and delight while respecting the integrity of each ingredient. The restaurant's commitment to sustainability extends throughout the menu, with careful attention paid to sourcing, preparation methods, and waste reduction. The tasting menus offer the most comprehensive expression of the chef's vision, with 6-course and 8-course options that take diners on a carefully orchestrated journey through flavors, textures, and techniques. For those seeking a more casual experience, the lunch formulas provide an accessible introduction to Spiwack's cuisine without compromising on quality or creativity. The restaurant also accommodates vegan diners with thoughtfully crafted plant-based options that maintain the same level of sophistication and flavor complexity as the traditional menu items.