Anthony BISQUERRA

Chef : 1 restaurant

Presentation

He's been to the heights of luxury. Now he's come down, to be closer to people, simplicity and the terroir. In October, Anthony Bisquerra opened his first "home" in Annecy , a restaurant bearing his name: Anto.

He was born in Gironde, but his origins are Basque and even Spanish, from the Balearic Islands on his paternal grandparents' side. He retains his attachment and culture, enough to add a few grains of Espelette here, a little pimenton there, which flavors and sets apart a cuisine now firmly rooted in Savoie .

His background is nevertheless eclectic and regal: Jean Ramet in Bordeaux to start with, Coutanceau with Christopher, Les Caudalies with Nicolas Masse, Franck Putelat in Carcassonne - all fine schools, all fine experiences, before he found himself riences, before finding himself chef of a chic hotel in Megève, l'Alpaga, and experiencing his first awards and the spotlight of renown.

In the end, however, he left the gilding and furs behind. "I'd had enough of this type of catering, the extravagant additions with products that nobody can afford". He came back down to earth: even if Annecy isn't exactly adeprived suburb, it's here, in the very touristy rue du Faubourg-Sainte-Claire, that he found aplace to callhome.

"I knew the owner, I knew he wanted to retire, and we got on really well. Le Bilboquet became Anto, and since then, here's a chef who looks so happy among his customers! "Before, I didn't really like being in the dining room, but now I carry the plates, Iexplain things, I chat, and it's great. Besides, I'm the one who decided to call my restaurant Anto, so I can't hide from it! "

He cooks the food he loves, the clientele has quickly found itself, the regulars are already numerous, and the chef is living his best life. While respecting his core values of impeccable, traceable produce, gastro style at bistro prices, it's all about rigor, finishing touches and technique that you don't see, but which is actually there, in a juice, a sauce or a condiment. Unbeatable menus for this level of quality, including a €39 three-course menu with appetizers, for lunch and dinner, are enough to win over a wide and lasting audience. And he's reunited with his former sommelier, who now runs a cellar on Avenue Parmelan and has built up a fine winelist with him. Both in the dining room and in the kitchen, everyone follows suit with a smile. "We work together and we have to perform quickly, it creates bonds, we're a real team. "

With his partner, who works alongside Thomas Lorivalin the dining room at Le Clos des Sens , they hesitated for a long time about their destination. "For a while, we thought we'd leave here altogether, and find something in the Basque country, which I know well, and which is also a region with great potential.But when the opportunity arose, we decided to stay, and I think we made the right choice - we're happy here.