Thibault Sombardier's 5 Favorite Places for Great Cooking

At the helmof Anne - Le Pavillon de la Reine (2 toques), in Paris’s^3rd arrondissement, Thibault Sombardier pursues a cuisine centered on ingredients, with a particular focus on the work of the producers and artisans around him. Over the years, the chef has forged lasting relationships with many of them—some dating back nearly twenty years. Free-range poultry, flowers and herbs, woodcrafts, Burgundy wines, and fish caught in Quiberon: here are the places he recommends.

Flowers and aromatic herbs from the Quyvie Farm, Varen

To bring color, freshness, and fragrance to his dishes, Thibault Sombardier works with Sylvie from Quyvie Farm, a producer whose ability to offer a variety of plants throughout the seasons he particularly appreciates. This diversity can sometimes make work in the kitchen more complex, with unfamiliar or even very bitter flavors, but it’s precisely this element of surprise that appeals to him. “In the spring, she sends the first packages, and we know we’re going to add a touch of green and freshness to our dishes… I love that, ” he confides. Edible flowers, aromatic herbs, and other plants thus complement not only Anne’s cooking but also that of Les Parisiens (2 toques), depending on what the farm produces.

• Where? Ferme de Quyvie, Arnac, 82330 Varen
• @la_ferme_de_quyvie

Wooden tableware by Vincent Merlette, Braisnes-sur-Aronde

For his tableware and certain wooden objects, Thibault Sombardier relies on Vincent Merlette, a cabinetmaker and designer with whom he works regularly. But the artisan’s work goes far beyond simply making tableware. In particular, he launched Skilla, a brand dedicated to spearfishing, and designed a wooden speargun for this sport. “It’s exceptional, ” says Thibault Sombardier, who appreciates both the precision of the craftsmanship and the artisan’s ability to think outside the box.

• Where? MDBV Création, 3 Hameau de Revennes, 60113 Braisnes-sur-Aronde
• @mdbv.creation

Wines from Domaine Verget, Sologny

When it comes to wines, Thibault Sombardier has a soft spot for those from Domaine Verget in Burgundy. It’s a winery he knows intimately, having visited during the harvest. The chef particularly appreciates the precision of the work carried out at the estate, with an approach that aligns with his own philosophy of cooking: starting with identifiable ingredients and letting their personalities shine through. These wines naturally find their place on the chef’s tables, notably “at Les Parisiens and at Anne’s, ” he notes.
▶ Where? Domaine Verget, 1 montée du Couvent, 71960 Sologny

Ikejime fish from Ebisu Poissonnerie, Paris

When it comes to fish, Thibault Sombardier recommends Ebisu Poissonnerie, which works exclusively with fish caught in Quiberon, delivered fresh and prepared using the ikejime method. It’s a place he appreciates not only for the quality of the product but also for the expertise of its fishmonger. “It’s magical, ” the chef sums up. Patrick, who runs Ebisu Poissonnerie, possesses, in his opinion , “an incredible knowledge of fishing”—an essential asset for working with fish at its peak. The selection therefore evolves naturally with the seasons and daily catches. This philosophy once again aligns with his approach to cooking: not trying to impose a particular ingredient at all costs, but working with the best the sea has to offer at the moment he’s cooking.

• Where? Ebisu Poissonnerie, 215 Boulevard Voltaire, 75011 Paris
• @poissonnerieebisu

Poultry from Pierre Duplantier, Méracq

For his poultry, Thibault Sombardier relies on Pierre Duplantier, based in southwestern France. The farmer offers free-range poultry, and the chef appreciates both the quality and the traceability of his products. “You know where it comes from and how it’s raised,” he explains. Quails, young hens, capons, guinea fowl… the selection is wide, with a special mention for the small quails, which are lightly fattened toward the end of their rearing period. At the fine-dining restaurant, the chef works particularly with quail and guinea fowl, whose distinctly rich flavors he appreciates. It’s a long-standing relationship, as Thibault Sombardier first discovered Pierre Duplantier some twenty years ago, when he was working at Le Carré des Feuillants. “I’ve continued this partnership because the product is superb and hasn’t changed.” This loyalty is also rooted in the value for money, which the chef considers particularly fair.
▶ Where? Volailles Duplantier, Route Départementale 944, 64410 Méracq