“There you go, the show is over!”
» It is with a chocolate tartlet as a treat that this culinary journey to the heart of sustainable gastronomy ends.
After a six-course menu, signature of the Anona restaurant in Paris (17th century), chef Thibaut Spiwack puts an end to the tasting.
Holder of a red star, a green star and a three Ecotables label, for cuisine that is at least 50% organic, the former candidate for “Top Chef” (season 13) opened to the public at the start of year L'Envol, a new restaurant nestled at the top of the Philharmonie de Paris (19th century), intended to continue the eco-responsible work undertaken at Anona.
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