Anona, Thibaut Spiwack's gourmet restaurant in Les Batignolles

Chef Thibaut Spiwack opened the Anona restaurant last year in the heart of the Batignolles district, right next to the Hébertot theater. Having previously worked at the George V and with Alain Senderens, among others, at the age of 32 he became the chef of his first restaurant: Anona.

At Anona, Thibaut Spiwack proposes gastronomic cuisine that is responsible and sustainable, whether in the choice of products (sourcing from short circuits, seasonal produce...), in the way they are prepared (waste reduction, limited water consumption, green electricity...) or in the well-being of the teams.

Here, the plates are creative, with little extras, and of course everything is homemade, from the sourdough bread to the syrups that accompany the Parisian lemonade.

At lunchtime, the chef offers a market menu with recipes of the day at €29 starter/main course or main course/dessert, and a full menu at €35. For dinner, let yourself be guided blindly by the chef 's inspirations, with a 5-course discovery menu at 75€ (120€ with wine and food pairings) and a 7-course tasting menu at 95€ (155€ with wine and food pairings).

If you prefer cocktails to wine, then you're sure to find something to your liking onAnona's menu. The cocktails, created by a true mixologist, are delightfully inventive.

Take the plunge and opt for the Potager Inattendu (Rum, artichoke, cucumber, parsley, olive oil, egg white; 15€) and the Xérophyte (Mezcal, agave syrup, lime, coriander, bird pepper; 21€). We told you they were amazing!

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What's next? On the menu, the starter is a duck breast from the South-West (18€), dried on site during confinement, accompanied by marinated red bell pepper and dehydrated Gariguette strawberries then rehydrated with duck juice; a little light on quantity but quite nice.

We also opt for the Manche clam cooked in artichoke broth, shiso and aniseed-flavored dashi (24€), an appetizer that's ultimately more about artichoke (with its whole artichoke heart) than clam, but pleasant, with a delicious broth.

For the main course, we fall head over heels for the South-West French sweetbread with white miso (42€), perfectly browned and crispy, with celery root and burnt leek as sides and, original to the dish, a brined sakura leaf which, once crumbled, is used to season and salt the dish. The sauce is thick and full-flavored, down to the last drop.

Another dish on our table is Blonde d'Aquitaine beef with ten peppers (30€), peas, arugula and Cévennes onions for a little sweetness and roundness. The meat, as expected, is as tender as you could wish.

Desserts are available from the dessert cart. We end this lunch with a fig and rosemary tartelette, and a generous rum baba topped with red berries. Yummy!